Hi all.
About a month ago I made AG6&7 in a double batch split day brewing session.
Unfortunately I took the opportunity to also do a "home brewery tour" with 4 work mates, which turned into a big session. Needless to say, I only partly remember the first batch's mashing and remember almost nothing about the second batch's mashing. I then had the hangover of all hangovers for both of the boils the next day. It was a cracking night though, but suboptimal brewing conditions!
Anyway, my beer (5 gallons of Summer Lightning and 5 gallons of Golden Ale) has been bottled for a couple of weeks now and I tried a couple last night.
The results were rather surprising. Clearly they are very very young and need some more conditioning time, but both brews have a very smoky aroma which makes them taste a little bit like dish water (this is a little harsh, they are drinkable, but the after-taste us a little odd).
The only thing that I think could have caused this is my grain storage bin. I keep my 25 kg bag of base malt in a large food bin and have a small collection of darker malts (including chocolate and black malt) sitting on top of the sack inside the bin. The bags are loosely sealed, but not air-tight and the bin smells strongly of the dark malts when I lift the lid. Is it possible that this is enough to taint the base malt flavour to this level?
If not, is there anything I might have done elsewhere in the process to cause this taste?
Thanks all.
Robbo100
About a month ago I made AG6&7 in a double batch split day brewing session.
Unfortunately I took the opportunity to also do a "home brewery tour" with 4 work mates, which turned into a big session. Needless to say, I only partly remember the first batch's mashing and remember almost nothing about the second batch's mashing. I then had the hangover of all hangovers for both of the boils the next day. It was a cracking night though, but suboptimal brewing conditions!
Anyway, my beer (5 gallons of Summer Lightning and 5 gallons of Golden Ale) has been bottled for a couple of weeks now and I tried a couple last night.
The results were rather surprising. Clearly they are very very young and need some more conditioning time, but both brews have a very smoky aroma which makes them taste a little bit like dish water (this is a little harsh, they are drinkable, but the after-taste us a little odd).
The only thing that I think could have caused this is my grain storage bin. I keep my 25 kg bag of base malt in a large food bin and have a small collection of darker malts (including chocolate and black malt) sitting on top of the sack inside the bin. The bags are loosely sealed, but not air-tight and the bin smells strongly of the dark malts when I lift the lid. Is it possible that this is enough to taint the base malt flavour to this level?
If not, is there anything I might have done elsewhere in the process to cause this taste?
Thanks all.
Robbo100
