Bitter Off Flavor

Discussion in 'General Brewing Discussions' started by Luzkin, May 14, 2018.

  1. Luzkin

    Luzkin New Member

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    Hi,

    There is a consistent "off" flavor during my last 2 batches. Looks, feel and tastes great BUT then it leaves a bitter after taste in the back of my tongue... I am using bottled water and have used Star Sar for sanitizing all the equipment but I have no clue what is causing this.
    I brew All grains using Igloo cooler as MT.
     
  2. Nosybear

    Nosybear Well-Known Member

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    Tough one since we can't taste it and bitter is most strongly perceived on the back of the palate. Your recipe and process might help us think this through with you....
     
  3. Luzkin

    Luzkin New Member

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    Sure, I am sharing my standard Hefeweizen.
    My concern is that this bitterness is quite unpleasable and stays in the back on the tongue for a while:

    Brew Method: All Grain
    Style Name: Weissbier
    Boil Time: 60 min
    Batch Size: 3 gallons (fermentor volume)
    Boil Size: 4.5 gallons
    Boil Gravity: 1.023
    Efficiency: 50%

    STATS:
    Original Gravity: 1.045
    Final Gravity: 1.005
    ABV (standard): 5.18%
    IBU (tinseth): 14.56
    SRM (morey): 3.97

    FERMENTABLES:
    3.6 lb - German - Wheat Malt (57.6%)
    1.9 lb - German - Pilsner (30.4%)
    0.75 lb - Dry Malt Extract - Wheat - (late addition) (12%)

    HOPS:
    0.6 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3, Use: Boil for 60 min, IBU: 14.56

    MASH GUIDELINES:
    1) Infusion, Temp: 150 F, Time: 60 min, Igloo Mash Tun

    YEAST:
    Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06
     
  4. Nosybear

    Nosybear Well-Known Member

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    I don't see anything in there that would cause a bitter flavor. You say you use bottled water - do you know the source? Is there any chlorine in it? Hefeweizen yeasts tend to produce phenols that would react with chlorine to make a very bitter, medicinal flavor. One thing I don't see is how you're fermenting - that could lead to phenol production as well.
     
  5. Luzkin

    Luzkin New Member

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    Thanks.... I cant say for sure the chlorine content on the bottled water but I will surely keep asking. I ferment using a glass carboy in a chest freezer with a thermostat.... i am not sure what has gone wrong this time...
     
  6. Hawkbox

    Hawkbox Well-Known Member

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    Don't be scared to toss a half campden tablet in even with bottled water. It won't hurt it.
     
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  7. Luzkin

    Luzkin New Member

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    Well... i think this batch got infected because it smells super sour or acid (I am still debating which one describes it better). I bottled 2 weeks ago and tasted it last night and well... its not pleasant at all because the smell is pretty intense.
     
  8. Trialben

    Trialben Well-Known Member

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    my guess would be vinegary soon enough if so. From Wiki

    Acetobacter is a genus of acetic acid bacteria. Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Of these, the genus Acetobacter is distinguished by the ability to oxidizelactate and acetate into carbon dioxide and water.[2] Bacteria of the genus Acetobacter have been isolated from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures.[3
     
  9. Nosybear

    Nosybear Well-Known Member

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    "Intense" is generally some form of enteric bacteria. You likely have a mixed culture. It's a dumper.
     
  10. Hawkbox

    Hawkbox Well-Known Member

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    Ah shit, that sucks man.
     

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