Hello,
So, I've scoured the internet for explanations of off-flavours in home brew, and I have two beers on tap right now that have both developed a flavour at the same time, and I can't figure out why. Actually, its not really a flavour, but a smell, but it's hard or impossible to differentiate the two.
The smell is basically just maltiness, but the kind of malt / brewing smell you get when you walk past an industrial brewery. It's quite intense. It showed up in two beers that were kegged roughly 6 weeks ago, an IPA (three floyds zombie dust clone) and a Pale Ale (In The Pines West Coast Pale Ale). It was not present at the time of kegging or for the first month of drinking them. There can't be any leaks in the keg letting oxygen in, or I would have run out of C02 ages ago, and that's the only factor that I could think of. It's strange that it's happened to two beers at the same time, but it hasn't happened to the other three beers on tap, which were brewed with grains and hops that were purchased at the same time (so I don't think it has to do with the age of either).
Does anyone have any thoughts? Maybe I'm just classifying the off-flavour incorrectly and this is a common problem that I've misdiagnosed? A couple of friends noticed the smell independently though, and also described it as that malty smell of a brewery in full operation.
So, I've scoured the internet for explanations of off-flavours in home brew, and I have two beers on tap right now that have both developed a flavour at the same time, and I can't figure out why. Actually, its not really a flavour, but a smell, but it's hard or impossible to differentiate the two.
The smell is basically just maltiness, but the kind of malt / brewing smell you get when you walk past an industrial brewery. It's quite intense. It showed up in two beers that were kegged roughly 6 weeks ago, an IPA (three floyds zombie dust clone) and a Pale Ale (In The Pines West Coast Pale Ale). It was not present at the time of kegging or for the first month of drinking them. There can't be any leaks in the keg letting oxygen in, or I would have run out of C02 ages ago, and that's the only factor that I could think of. It's strange that it's happened to two beers at the same time, but it hasn't happened to the other three beers on tap, which were brewed with grains and hops that were purchased at the same time (so I don't think it has to do with the age of either).
Does anyone have any thoughts? Maybe I'm just classifying the off-flavour incorrectly and this is a common problem that I've misdiagnosed? A couple of friends noticed the smell independently though, and also described it as that malty smell of a brewery in full operation.