recipe question

Discussion in 'Homebrewing' started by jakwi, Apr 15, 2015.

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  1. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    I don't use a counterflow chiller, but your procedure does not sound like it would be adequate to do the job to make sure no bugs got into your beer. Can someone else who uses a counterflow chiller chime in on this?
     
    #21 PapaGoose03, Apr 15, 2015
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I just noticed the word "first" above. I wonder if there was some manufacturing residue of some sort in the chiller. I don't know what, or why it would taste lemony, but it does sort of stick out.
     
    #22 VikeMan, Apr 15, 2015
  3. jakwi

    jakwi Initiate (0) May 14, 2014

    It was my first use, and I was already chilling when I remembered. :/ Lemon flavored manufacturing lube sounds like a stretch, but it's possible. It was definitely a mistake on my part. BTW it worked great, 190f to 70F as fast as it would drain through it. It was so much quicker than an IC.

    As far as sterilization of a counterflow chiller, I thought this was the standard procedure. 190F wort for two minutes, assuming it is clean to begin with. I could be wrong though, I think I read it on the net somewhere... although as you know the internet is never wrong.

    The yeast was my other thought, but I can't find any reference to stressed yeast causing lemon off flavors. In fact I can't find any reference to lemon as an off flavor at all. It seems that in a perfect world lemon flavors come from hops and/or yeast, but as an intentional flavor.

    The 1332 yeast is an ale yeast that I have used in a number of dark beers, so maybe it has a lemon flavor to it that I haven't noticed, but I don't really think so.

    I'm starting to think it was the chiller, though if that is the case it should be clean now, 10 gallons of wort, several gallons of water and pbw, and then water have been through it.
     
    #23 jakwi, Apr 15, 2015
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Stressed/underpitched yeast could cause a higher level of fruity esters. Lemony? I dunno.
     
    #24 VikeMan, Apr 15, 2015
  5. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    Contact your local homebrewing club if you have one, and look for BJCP educated tasters to diagnose for you. Or enter it into a couple of competitions.
     
    #25 dmtaylor, Apr 15, 2015
  6. argock

    argock Grand Pooh-Bah (3,348) Dec 30, 2006 Virginia
    Pooh-Bah

    To me Willamette gives a strong earthy lemon flavor to my palate, but 0.25 oz is a very small amount, even late in the boil.
     
    #26 argock, Apr 16, 2015
  7. jakwi

    jakwi Initiate (0) May 14, 2014

    This is a great idea, I've never been motivated to participate in a competition, but this is genius. The poor beer judges are going to see my worst beers from here on out. LOL.

    This quote caught my eye about diacetyl. Maybe it's diacetyl and I'm not recognizing the flavor. It doesn't smell or taste like popcorn at all to me. The description is exactly what I went through with my yeast, and aeration.

     
    #27 jakwi, Apr 16, 2015
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