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Czech Pils taste like vegemite

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micblair

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Recently made a 46L batch of what I hopped to be Czech pils, but for whatever reason it's not on the money, and I think tastes maybe a bit vegemitey. Perhaps I just don't like the flavour of Czech Saaz?

Anyway here's the recipe:

OG: 1.050, SG: 1.012
IBU's 37
EBC: 11

8.0 Kg Best Pils
0.5 Kg Caramunich T1
0.5 Kg Carapils.

Czech saaz @ 60 min
@ 30 min
@ 10 min
@ 0 min

Wyeast Budvar, 10 days 10C.


Riggers from G & G recommended adding carapils, but I think it has screwed this recipe up as the gravity finished fairly high, and its not sessionable at all. Should have been a bit more thoughtful than using 10% of the grain bill in caramalts.
 

manticle

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Czech saaz won't be the culprit.

Sounds like a yeast related issue.
 

micblair

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manticle said:
Czech saaz won't be the culprit.

Sounds like a yeast related issue.
Yeah I cant find any related descriptors for vegemite related to beer spoilage microorganisms or other, but I suspect you're correct. Maybe one pack in a 5L starter, pitched at high krausen was the culprit. That said, I've never had off flavours from doing this in the past...
 

manticle

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Autolysised yeast can give flavours that might be described as meaty, fatty or vegemitey.

How long on the yeast cake before bottling/kegging and did it ever get a bit too warm when conditioning?
 

mxd

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maybe autolysis, how long on the yeast, what yeast, what temp etc..

where are you, if your near G+G one of the guys there may assist, if you in a club take it along.

my boh pils are 90 % wey pils and 10 % wey carapils
 

micblair

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It sat on the yeast for only a few days, and the weirdness was definitely post pitching. Good idea taking some to my next club meeting.
 

mxd

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just re-read OP, from the starter did you pour all in in or just the yeast, was the 5ltr starter on a stir plate at room temp ?
 

micblair

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Yeah stir plate, full pitch at high Krausen (20C into 16C wort, then drop to 10C o/night), with wort oxygenation for 2 mins.
 

_HOME_BREW_WALLACE_

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is it possible that the yeast had been shocked when pitching??
 

mxd

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you added some oxingenated beer to your fermenter, not too sure if that could cause an issue.
 

Nick JD

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Put some bread in the toaster and have it for breakfast.
 

CosmicBertie

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Vegemitey, marmite (yup im a Pom), or beefy tastes are down to the yeast. Most of the time when I make a starter I taste it before I add it to the fermenter. And keep some dried yeast on hand as an emergency :)
 

Byran

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I done a pilsner with Southern German lager and it turned out the same, it was under temp control and fermented well but the beer developed a harsh Vegemite characteristic that didn't dissipate D rest or a cold condition. Tipped the beer out. Put me off that strain but I hear its pretty good if it works out.......
 

KaiTroester

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What I'm hearing is that you are getting the vegemite taste during primary fermentation?

Was old yeast pitched or was the starter made from old slurry?

Kai
 

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