My dubbel has been kegged for a little over 3 months. It is drinkable and is getting better but can’t help but notice a little after taste of corn.
Great color, nice estery aroma, sometimes I love it but I still get the after taste. I love belgian beers and I know there is something off.
What happened?
Need recipe, fermentation procedures to give you any idea. What temp did you pitch? Ferment? How much yeast did you pitch? What was the recipe?
Pils malt? How long/vigorous was your boil?
Agreed on possible DMS, assuming pils malt was used.
I totally overlooked the mention of “corn”.
It was an extract recipe:
.25 belgian cara 45
.25 belgian special b
6.3# gold malt syrup
1# golden light dry malt extract
1# dark belgian candi
1oz tradition
1oz hersbucker
Wyeast 1214
Did just 60 minute boil. I suspect temperature fluctuation in primary.
Primary for 2 weeks then secondary for a week and then cold crashed. It’s weird sometimes I love it and sometimes get the corn like flavor right off the bat.
Wyeast 1214 can get some “weird” flavors if the temperature gets high during fermentation.
You still didn’t give us the important info we asked for. What temp did you pitch? What temp did you ferment? Did you boil with lid on?
Sorrrrrry! (Looking down at my shoes)
I pitched around 70 and August/September my basement can get up to 75-78. Never boiled with lid on.
Sounds like it’s temp related. My experience is that yeast can get kinda funky above 65F.
You would do better to ferment much, much cooler. If your basement is 75 degrees you are fermenting at over 80 degrees, which is far too warm. (Add 6-8+ degrees over ambient since fermentation is exothermic.) This may be where your off flavor is coming from. Best off to ferment in the mid to high 60s for most Belgians.
Mid 60’s? I can do that.
I was reading Stan Hieronymus and everything was 70-75 and even low 80s.
IIRC, most of the recipes and info in BLAM start in the mid-low 60s and raise the temp after the bulk of fermentation is done. That’s especially necessary for 1214.
+1. 1214 is often a banana bomb if fermented too warm as well.
I guess I should commission my other fridge for temp control.
On the other hand my basement is steady 60 right now and just finished an ipa from a Calaggione recipe and kegged it yesterday. Aroma and taste was just perfect only flat.