Shipdit
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I have brewed multiple beers with cold-fermenting yeast strains, most recently a Maibock, Czech Pils, and a hoppy pilsner. In each case, I have followed the practice of fermenting at 52 degrees (using a chest freezer with a temperature controller) and then doing a diacetyl rest with 20-25% fermentables remaining. My rests are usually 2-3 days, and I cold crash after confirming that gravity is stable.
At each reading, I taste the sample after measuring the gravity. What I have noticed is that the hops flavor diminishes quickly over this short time, and after lagering for two months, the final beer has little hoppiness but a predominant sweetness that I would almost liken to malt liquor (although it's been over 20 years since I've tasted malt liquor). The flavor is definitely not diacetyl, and I doubt that the problem is that I'm crashing too soon - my final gravity readings have been in the 1.010-1.012 range. Can anyone think of what might be responsible for this [off] flavor?
At each reading, I taste the sample after measuring the gravity. What I have noticed is that the hops flavor diminishes quickly over this short time, and after lagering for two months, the final beer has little hoppiness but a predominant sweetness that I would almost liken to malt liquor (although it's been over 20 years since I've tasted malt liquor). The flavor is definitely not diacetyl, and I doubt that the problem is that I'm crashing too soon - my final gravity readings have been in the 1.010-1.012 range. Can anyone think of what might be responsible for this [off] flavor?