Doctormcbrewdle
Well-Known Member
- Joined
- 20/9/17
- Messages
- 478
- Reaction score
- 76
So it's somewhat normal practice for me to leave a freshly racked keg out of refrigeration for a week to let it really clean up before lagering or at least not have to worry about doing so if there's no room in the kegerator, but the past two brews I've done (pale ale and pilsner) have both had some really interesting things happen in the extreme heat we've been experiencing these past few weeks to the point they're pretty well ruined
The results are difficult to describe, but diacetyl and acetaldehyde come to mind, a good after hint of fusel alcohol and a general diminishing overall quality of the total character of these otherwise normally fresh crisp beers. It took me a little while to clue on that this is what's happened because it's a first for me. Almost makes me think it's an infection but it's not quite as overpowering as that. Only thing that's changed is the heat is extreme day and night at the moment, you just sweat standing up
Can anyone explain the science behind what's likely actually occurred here? I was under the impression that finished beers fermented properly were no longer prone to yeast producing off flavours
The results are difficult to describe, but diacetyl and acetaldehyde come to mind, a good after hint of fusel alcohol and a general diminishing overall quality of the total character of these otherwise normally fresh crisp beers. It took me a little while to clue on that this is what's happened because it's a first for me. Almost makes me think it's an infection but it's not quite as overpowering as that. Only thing that's changed is the heat is extreme day and night at the moment, you just sweat standing up
Can anyone explain the science behind what's likely actually occurred here? I was under the impression that finished beers fermented properly were no longer prone to yeast producing off flavours