I brewed a pale ale 2 weeks ago, it was my first time recirculating the mash. I used the same pump to recalculate through the chiller. I hooked the pump and chiller up with maybe 5 minutes left to the boil and let it run. Would that be enough time to sanitize it? The beer tastes like hay or the way dry grass smells and smells like old fruit. This is my first time kegging and I forgot to take a Fg. Also this was the 5th beer fermented with this yeast, and I pitched all of the yeast in there, about 2" deep in a mason jar. Could it be an off flavor from way over pitching? Thanks
It's not from overpitching, and not from yeast that's just a 5th generation. What I think it might be is that there was some mold in something that you hooked up to recirculate, although there would have had to have been a lot; or maybe you had some mold in your hops (that can happen if they get wet and is actually fairly common). Give it some time and it might smooth out a bit. Or, you could dry hop it to cover up. Good luck!
There was a few small islands of brown still floating after krausen fell, around 3/8" diameter. Would the beer being very cloudy still after 3 days at 34° point to something?
Did you ever wash this reused yeast ?. 5 times fermenting could accumulate too much hop trub thus a grassy flavor could be developed. Other way is too long of a boiling(more than 90 mins) or too long of a dry-hopping(more than 30 days).
Yeast were washed every time and this beer was in the fermenter for 10 days and 2 days dry hop. Im thinking it's tannin astringency, because my thermometer broke and I used a meat thermometer that I'm doubting its accuracy. I'm gonna bring a sample to my lhbs and see what they think. Also gonna check the thermometer out.
