So I have been trying to pinpoint a flavor that is coming through in the majority of my beers. Some people, BJCP-certified in my club even, can’t pick it up. But I know it. Well. And haven’t really been able to pinpoint it.
After tasting my latest IPA experiment, I noticed it AGAIN. Its a somewhat cardboard, tart, papery off flavor.
When my boil is complete, I have been immersion chilling, as for a 5 gallon batch, my plate chiller is just not worth the trouble. Until recently, I would cool it down to pitching temp or near it with the immersion. Lately, I’ve been partial chilling below 140 to stave off DMS, DUMPING the kettle into a fermenter, then placing in the fermenting fridge to get the beer exactly to pitching temp (albeit a bit more slowly), THEN once its at pitching temp (well below 80 always), dumping and aerating into a clean, sanitized fermenter (the second dump to assist with intentional aeration). In both methods though, I have been directly dumping wort, usually above 80 degrees, out of the kettle into the fermenter, sometimes a bit vigorously. I will leave as much trub as I can behind (I don’t whirlpool), but don’t really worry about it, as with my pre-pitch, post-chill transfer, I can decant off the trub.
Either way though, aldehydes are forming from introducing the beer to too much oxygen when its above 80 degrees right? (it is rare that I would chill with my IC below 80, even with the old method). If the aldehydes can’t be boiled off, they will stay in the beer until it gets to mah belly.
Has anyone else made this mistake, or corrected it/something similar and noticed improvement??
I need to read How to Brew all over again…I spent my first 10 batches boiling with the lid ON because I had it in my head that I didn’t want to lose volume (this is before Ray Daniels schooled me that the TOTAL GRAVITY in the pot cannot change!! Ie, no you are not losing WORT with boil off!!)