Hi everyone,
First time posting on here, so thank you in advance for the help. I recently brewed an all-grain Bell's Two Hearted clone, and I had my first taste of it this weekend. Unfortunately, it had too much of an alcoholic taste that detracted from the maltiness I know and love. I've done some reading on fusel alcohols, and a lot of what I've read described them tasting sort of like rubbing alcohol. Mine definitely was not THAT alcoholic, just a little too much alcohol flavor to where it wasn't really enjoyable. Here's some details to help nail down my issue.
Mash at 152 F for 60 min
90 min boil
Chilled to 74 degrees F, racked to a glass carboy (OG = 1.077), and pitched a Wyeast 1056 smack pack
Primary for 4 weeks in a temp controlled room that stays 68 degrees F
Racked straight from the primary into a keg (FG=1.018) and carbed with a CO2 cylinder at 11 psi
First taste after 7 days in the keg was not enjoyable
One important note is that when I was pitching the yeast, a little bit did spill on the outside of the carboy. It was not much at all, but more than just 1 or 2 drops, so I don't know if that is significant or not. In any case, I have cold beer in my kegerator right now with an off-flavor, and I have 2 questions:
A) What is the most likely culprit of that off-flavor?
B) Is there anything I can do to salvage this batch?
First time posting on here, so thank you in advance for the help. I recently brewed an all-grain Bell's Two Hearted clone, and I had my first taste of it this weekend. Unfortunately, it had too much of an alcoholic taste that detracted from the maltiness I know and love. I've done some reading on fusel alcohols, and a lot of what I've read described them tasting sort of like rubbing alcohol. Mine definitely was not THAT alcoholic, just a little too much alcohol flavor to where it wasn't really enjoyable. Here's some details to help nail down my issue.
Mash at 152 F for 60 min
90 min boil
Chilled to 74 degrees F, racked to a glass carboy (OG = 1.077), and pitched a Wyeast 1056 smack pack
Primary for 4 weeks in a temp controlled room that stays 68 degrees F
Racked straight from the primary into a keg (FG=1.018) and carbed with a CO2 cylinder at 11 psi
First taste after 7 days in the keg was not enjoyable
One important note is that when I was pitching the yeast, a little bit did spill on the outside of the carboy. It was not much at all, but more than just 1 or 2 drops, so I don't know if that is significant or not. In any case, I have cold beer in my kegerator right now with an off-flavor, and I have 2 questions:
A) What is the most likely culprit of that off-flavor?
B) Is there anything I can do to salvage this batch?