Hello folks,
I've just bottled up my batch of Banks and Shefford Pale Ale.
I'm a little disappointed as although I guess it's still early days with bottle conditioning still to come etc etc which will improve it's drinkability, on tasting there is an underlying 'musty' taste.
Hard to describe - it's not TCP, its not off. But it is a flavour that I have had in the past, and by chance when brewing bitters with Fuggles and Goldings, but I think this isn't a hop - this is a slightly off flavour created by something going on with the brew/recipe.
I was wondering whether perhaps it's Irish Moss.
I used a perhaps a rather large tablespoon, rehydrated with maybe 100ml of warm water, added to the boil 15mins to go at the same time as the chiller.
Is that too much? Is it possible that this is where this distinctive flavour is coming from?
Incidentally, I'm drinking an excellent Citra that I made, which was a total cock up as I miscalculated my stocks and didnt have anywhere near enough malt, so made the grist up with wheat malt, leading to a cloudy but absolutely delicious brew - isn't that always the way!
I've just bottled up my batch of Banks and Shefford Pale Ale.
I'm a little disappointed as although I guess it's still early days with bottle conditioning still to come etc etc which will improve it's drinkability, on tasting there is an underlying 'musty' taste.
Hard to describe - it's not TCP, its not off. But it is a flavour that I have had in the past, and by chance when brewing bitters with Fuggles and Goldings, but I think this isn't a hop - this is a slightly off flavour created by something going on with the brew/recipe.
I was wondering whether perhaps it's Irish Moss.
I used a perhaps a rather large tablespoon, rehydrated with maybe 100ml of warm water, added to the boil 15mins to go at the same time as the chiller.
Is that too much? Is it possible that this is where this distinctive flavour is coming from?
Incidentally, I'm drinking an excellent Citra that I made, which was a total cock up as I miscalculated my stocks and didnt have anywhere near enough malt, so made the grist up with wheat malt, leading to a cloudy but absolutely delicious brew - isn't that always the way!
