Beer Fault - Smoky Taste (not nose). Yeast?

Discussion in 'General Beer Brewing Discussion' started by MartinHaworth, Jun 18, 2019.

Help Support The Homebrew Forum UK by donating:

  1. Jun 18, 2019 #1

    MartinHaworth

    MartinHaworth

    MartinHaworth

    Norwich brewer Supporting Member

    Joined:
    Dec 15, 2014
    Messages:
    381
    Likes Received:
    115
    Location:
    Norwich
    Brewed a Wit recently. Recipe attached. Wyeast 3944 Belgium Wit.

    Has turned out with a smoky aftertaste. No idea what caused it. One person who tasted it said it was probably the yeast.

    Any thoughts?

    Martin recipe.jpg
     
  2. Jun 18, 2019 #2

    MartinHaworth

    MartinHaworth

    MartinHaworth

    Norwich brewer Supporting Member

    Joined:
    Dec 15, 2014
    Messages:
    381
    Likes Received:
    115
    Location:
    Norwich
    Not clear in jpeg that the first week was at 18C
     
  3. Jun 18, 2019 #3

    MyQul

    MyQul

    MyQul

    Chairman of the Bored Moderator

    Joined:
    Aug 7, 2013
    Messages:
    14,735
    Likes Received:
    5,433
    Location:
    Royal Hamlet of Peckham. London.
    Prolly the yeast. What your possibly tasting is phenolic flavours

    https://www.winning-homebrew.com/off-flavors.html

    "PHENOLIC FLAVORS IN BEER are most often described as clovey, spicey, smokey, band-aid-like, or medicinal. Except in a few beer styles where some of these flavors are considered appropriate, these compounds are for the most part considered a flaw

    Could also be a wild yeast infection

    "One of the primary culprits of off flavors attributed to phenolic flavors and aromas are wild yeasts. These wild yeasts will produce many types of phenol compounds, but most of these are not the commonly accepted clove or spicy aromas and flavors, but a strong medicinal band-aid-like flavor which is not pleasant at all"

    https://www.winning-homebrew.com/phenolic-flavors.html
     
  4. Jun 18, 2019 #4

    MickDundee

    MickDundee

    MickDundee

    Landlord.

    Joined:
    Jan 27, 2016
    Messages:
    2,580
    Likes Received:
    1,099
    I just googled the yeast he used, and BrewUK has the following description for it:
    “Phenols tend to dominate other flavors and dissipate with age“
     
  5. Jun 18, 2019 #5

    MyQul

    MyQul

    MyQul

    Chairman of the Bored Moderator

    Joined:
    Aug 7, 2013
    Messages:
    14,735
    Likes Received:
    5,433
    Location:
    Royal Hamlet of Peckham. London.
    That'll be it then athumb..
     
  6. Jun 18, 2019 #6

    MartinHaworth

    MartinHaworth

    MartinHaworth

    Norwich brewer Supporting Member

    Joined:
    Dec 15, 2014
    Messages:
    381
    Likes Received:
    115
    Location:
    Norwich
    Ah, ok. Had a pint tonight, a week later, and thought it wasn't too bad....phenolics then.

    Will probably come good just as I finish the keg...

    Thanks guys

    Martin
     
  7. Jun 22, 2019 #7

    MartinHaworth

    MartinHaworth

    MartinHaworth

    Norwich brewer Supporting Member

    Joined:
    Dec 15, 2014
    Messages:
    381
    Likes Received:
    115
    Location:
    Norwich
    Yep, drinking it again tonight....getting better with each pint...
     
  8. Jun 23, 2019 #8

    ChrisRedWills

    ChrisRedWills

    ChrisRedWills

    Well-Known Member

    Joined:
    Apr 28, 2012
    Messages:
    189
    Likes Received:
    12
    Location:
    Dover
    I brewed a GH dunklewiezen page 192 I didn't have the Bavarian wheat yeast so used s04 my go to favourite after a rigorous 4 days fermenting I took a sample to gravity it smelt awful as if infected and tasted like it smelled a couple of years ago I would have binned it but I decided to carry on the process after 2 weeks fermenting had finished it took on a really smoky taste and smell after a week in the bottle it wasn't nearly as bad after 2 weeks the smokeyness had totally gone leaving a very nice pint so my advice is don't be to hasty to bin it
     
  9. Jun 23, 2019 #9

    MartinHaworth

    MartinHaworth

    MartinHaworth

    Norwich brewer Supporting Member

    Joined:
    Dec 15, 2014
    Messages:
    381
    Likes Received:
    115
    Location:
    Norwich
    Thanks for that - it is coming good. Is it stressed yeast that is giving this phenol profile do you think?
     
  10. Jun 23, 2019 #10

    hemanresu

    hemanresu

    hemanresu

    New Member

    Joined:
    Dec 28, 2017
    Messages:
    8
    Likes Received:
    2
    Location:
    NULL
    you may have drunk enough of it now

    MickDundee

    I just googled the yeast he used, and BrewUK has the following description for it:
    “Phenols tend to dominate other flavors and dissipate with age“
     
    MartinHaworth likes this.
  11. Jun 23, 2019 #11

    ChrisRedWills

    ChrisRedWills

    ChrisRedWills

    Well-Known Member

    Joined:
    Apr 28, 2012
    Messages:
    189
    Likes Received:
    12
    Location:
    Dover
    I've really no idea I use s04 all the time and didn't notice anything different my first thought was that the recipe called for caramunich which I did have but was probably anything from 6 months to a year old I hate throwing anything away perhaps the grain had given it a smoky flavour
     

Share This Page