BrendanS8 Posted July 15, 2011 Share Posted July 15, 2011 Hi all,i kegged a brew two weeks ago and it had a funny flavour. At first i thought it was a cidery taste, but it didn't quite seem like a cidery taste. I thought maybe because i hopped with amarillo the cidery taste tastes a bit different. But after two weeks of drinking it and trying to put my finger on it, i think it's more of a banana taste. It's definatly a fruity taste anyway! What may have caused this off flavour? The details are- 2 TC sparkling ale 2 coopers LME 2 BE1 33g amarillo @5 mins 2 safale s-04 Yeast pitched at 25 degrees Any thoughts appreciated.[pouty] Link to comment Share on other sites More sharing options...
91abv_chris Posted July 15, 2011 Share Posted July 15, 2011 Sounds like an abundance of esters got in there. The most likely causes I know of are underpitching yeast, low oxygen in the water (like using distilled) or high ferm temps (over 75F). IDK how to cure it...maybe a slice of lime? Link to comment Share on other sites More sharing options...
NewtownClown Posted July 15, 2011 Share Posted July 15, 2011 WOW! That is one BIG beer. An SG of nearly 1.120 and FG of 1.033??? Really? Maybe there is a mistake in your recipe? Is is really 2 x Coppers LME (3KG) or perhaps it should be 2 x DME (1Kg)? Link to comment Share on other sites More sharing options...
Matty A Posted July 15, 2011 Share Posted July 15, 2011 It could also be over a much larger batch, say 50L. The larger the batch the harder it is to keep cold so it could help in explaining why it has banana esters. Just let it sit for time in the bottle Brendan. Bottle conditioning heals all wounds (well not all but most). Link to comment Share on other sites More sharing options...
BrendanS8 Posted July 15, 2011 Author Share Posted July 15, 2011 Thanks guys. It was 2 tins of Coopers LME @1.5kg each and the BE1 was the brew shops version that they recommended i use (1kg each). The OG was 1064 and FG was 1016, ABV 6.2%. Link to comment Share on other sites More sharing options...
Guest Posted July 16, 2011 Share Posted July 16, 2011 With 5kg sugars I would certainly say the brew was under pitched. Not enough yeast so they worked their butts off trying to multiple to get enough to ferment the brew and were all tired out when the time come to do their job. A brew this big would definitely need a starter or at least 3 packets of yeast imo Link to comment Share on other sites More sharing options...
BrendanS8 Posted July 17, 2011 Author Share Posted July 17, 2011 Under pitching the yeast with that much sugar would most likely explain it. Do FGs generally come in under 1016? Most of mine so far have come in at 1010, and a lager i did was 1014, but i bottled that at the 2 week mark and in hindsight i should have left that for another week. Mind you that was 4 weeks ago and tried one yesterday and it was good! Link to comment Share on other sites More sharing options...
Matty A Posted July 18, 2011 Share Posted July 18, 2011 Depends on the beer Brendan. I have had beers that have stopped at 1018 (stouts etc)The more body the beer has the higher the FG will be. Link to comment Share on other sites More sharing options...
AnthonyR1525228508 Posted July 18, 2011 Share Posted July 18, 2011 2 cans + 1kg of dex will give you 1056-1058 OG - you must be brewing 50l??? Hmm, maybe check out the "fruit salad" recipe and look for similarities... Link to comment Share on other sites More sharing options...
BrendanS8 Posted July 18, 2011 Author Share Posted July 18, 2011 I made it to 45 litres. Thanks guys[cool] Link to comment Share on other sites More sharing options...
Guest Posted July 18, 2011 Share Posted July 18, 2011 yeah a different story at 45L [alien] Link to comment Share on other sites More sharing options...
BrendanS8 Posted July 18, 2011 Author Share Posted July 18, 2011 Opps! Sorry, should have mentioned that earlier[bandit] Link to comment Share on other sites More sharing options...
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