Help me ID this off flavor

Discussion in 'General Brewing Discussions' started by Josh Hughes, Oct 27, 2020.

  1. Josh Hughes

    Josh Hughes Well-Known Member

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    Alright I have a batch of Scottish 80 shilling I’ve been drinking on for a bit. There is a slight off flavor that I don’t really notice too much after a sip or two. I didn’t know how to explain it, now I do. I opened a bottle of bbq sauce. There is a similar scent.....What is it?
     
  2. Hawkbox

    Hawkbox Well-Known Member

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  3. Josh Hughes

    Josh Hughes Well-Known Member

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    More sweet maybe? Doesn’t taste sour
     
  4. thunderwagn

    thunderwagn Well-Known Member

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    Cidery maybe? Acetaldehyde?
     
  5. Josh Hughes

    Josh Hughes Well-Known Member

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    Maybe..what causes that?
     
  6. Megary

    Megary Well-Known Member

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  7. Josh Hughes

    Josh Hughes Well-Known Member

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    #7 Josh Hughes, Oct 27, 2020
    Last edited: Oct 28, 2020
    Acetaldehyde Is the closest from that link. Maybe but it was finished fermenting and got 2-3 weeks in a bottle. That was the last batch in which I used campden treated tap water so hopefully I don’t have it again. I did ferment this one colder than I usually do with that yeast. Low 60’s using S-04
     
  8. Trialben

    Trialben Well-Known Member

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    Ah you better have one more to make sure:D.
    Bugger it happens to the best of us there Josh
    Drink up:p
     
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  9. Josh Hughes

    Josh Hughes Well-Known Member

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    I got 7 more I think. I mean it didn’t stop me form drinking 5-6 of them :)
     
  10. Trialben

    Trialben Well-Known Member

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    That a boy! You ferment in plastic bucket? Any threaded bits where the beer touches give them a bit of attention next run.

    But like you already pointed at maybe the S04 was fermented a little cool and stressed your yeast a bit.
    Ah the questions that run through ones mind when off flavours arise in the brewhouse!
     
  11. Josh Hughes

    Josh Hughes Well-Known Member

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    This was fermented in a small big mouth bubbler. Think it’s possible I didn’t clean well enough around the spigot before dumping In the wort? It had that taste out of the fermenter when I sampled it.
     
  12. Hawkbox

    Hawkbox Well-Known Member

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    It would be the easiest thing to correct for.
     
  13. Trialben

    Trialben Well-Known Member

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    Ah that's good then. I used to ferment in a bucket and transfer via tap (spigot) through silicon hose into keg I sware them taps are good for a few brews only and are infection prone ( unless you can take them apart ).

    But I think because it tasted like that in fermentor you can rule out dirty transfer hose or spigot.
    It must be a yeast thing I read 4th generation yes?
    Than you might want to look at your yeast handling storage process?
     
  14. Josh Hughes

    Josh Hughes Well-Known Member

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    Second generation. I typically brew with half a pack then save that slurry to use 1 time and it usually will do more batches. The other batches with the slurry for. That jar were fine. Very well could be some bugs got in there since it was I. The fridge a while and there is still the possibility of something around the spigot I didn’t get cleaned well. I’ll be more careful with yeast and that spigot.
     
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  15. Hawkbox

    Hawkbox Well-Known Member

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    The yeast I'd not worry to much about unless you had sloppy practices, I've got yeast 8 generations old that finishes out fine. I just hot water rinse and then star san the mason jars.
     
  16. Trialben

    Trialben Well-Known Member

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    I find things like this just re iterate the importance of a solid cleaning sanitation routine and can only help in making us better brewers.
    Seeing your willing to post this on the forum Josh says to me you'll go along way with this brewing thing;) were always learning and never stop.
     
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  17. thunderwagn

    thunderwagn Well-Known Member

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    I'd for sure be removing that spigot after every brew and paying it some extra attention. Mine stays out of my big mouth bubbler till I use it next and even then, it gets another sanitation round.
    Personally, I'm not a big fan of s-04. I get fruity/estery flavors that I just don't care for and no matter what temps I have tried fermenting at, is just off putting to me. Might not be the case with you, but some flavors are characteristics of the yeast, I and know s-04 doesn't do well with temp fluctuations during fermentation. Especially if things warm up at all. If I even get it around 65f and a bit above, it's no bueno for me. I get really fruity/apple cidery type flavors.
     
  18. Yooper

    Yooper Administrator
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    Is it vinegar, or is it more "soy sauce"? A hint of soy sauce is more of an oxidation cause, especially in darker malts. I also get a little metallic note in oxidized darker beers (like an ESB).
     
  19. Josh Hughes

    Josh Hughes Well-Known Member

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    53B67CB3-4269-43AA-895E-E03E2F76ADAB.jpeg Neither really. Just opened one to get a taste. Still has “something” but this bottle isn’t as pronounced.... maybe burnt sugar or something? View attachment 12640
     
  20. Trialben

    Trialben Well-Known Member

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    Hey now there is another variable bottling:confused: lol...
     
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