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Musty smelling Blonde

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Redwulf

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My latest All grain has a really musty smell to it. It was brewed with Pilsnen Malt, mittlefruh and M41 Belgian Yeast and has come down from 1.068 to 1.006 but the sample I took when I moved it the fridge to cold crash It still has a musty smell to it that I'd attributed to the fermentation process.

My reading around this suggests a mould infection but the beer itself has dropped clear and it doesn't have a film on top or anything that would suggest its infected?

But the smell is pretty off putting so I'm in a dilemma as writing it off as bad sanitation and ditching it or hoping it will come good once its been fined and kegged.

Any Advice would be great.
 

An Ankoù

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Why did you choose M41? What style were you aiming for?
This yeast has quite a phenolic aroma profile to it. "Phenolic and Spicey" they say, and is highly attenuative. If you fermented it at a reasonable warm temperature, this will be enhanced. It may be perfectly OK, but you simply don't like the flavour. I for one, don't like the flavour that is common in "abbey" style beers.
I should bottle or keg it up, leave it to mature and condition for a couple of months and see what you think of it then. Unless it is obviously off.

As for musty smelling blondes, not my cup of tea at all. I tend to go for dark and fragrant! :laugh8:
 
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Covrich

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Yeah I did wonder whether the belgian yeast is giving off a funkier profile, they can be a very aquired taste.. But If it looks okay I wouldn't toss it just yet and I agree with @An Ankoù

how long has it been going for? leave it to condition and it might level out to something more palatable.
 

Redwulf

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Why did you choose M41? What style were you aiming for?
This yeast has quite a phenolic aroma profile to it. "Phenolic and Spicey" they say, and is highly attenuative. If you fermented it at a reasonable warm temperature, this will be enhanced. It may be perfectly OK, but you simply don't like the flavour. I for one, don't like the flavour that is common in "abbey" style beers.
I should bottle or keg it up, leave it to mature and condition for a couple of months and see what you think of it then. Unless it is obviously off.

As for musty smelling blondes, not my cup of tea at all. I tend to go for dark and fragrant! :laugh8:
I was going for Belgian Blonde and having had good results so far with Mangrove Jack yeast I picked what I thought was the best option which might not have been the case. I'll use something less "interesting" next time :)

Would I have better off with T-58 or something else?

Fortunately I've got Greg Hughes' book now so I'll stick to proven recipes for a bit :)
 

Redwulf

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Well it seems to have come good after cold crashing. I've packaged it and I'll let it condition naturally for a fortnight before I put it in the keezer.
 
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