Lecterfan
Yeast, unleashed in the East...
- Joined
- 15/8/10
- Messages
- 2,062
- Reaction score
- 333
Hi all,
although I have a restricted vernacular I am drinking a mates beer at the moment (not in B.A.R. so everyone chillax), it is an AG vienna ale (not Muscovy's either!) that has an aroma of that I would describe as 'wet hay' (perhaps day or two-day old wet hay), and after a few mouthfuls this aroma is affecting the taste also. Although being very low in IBUs (about 18 or something), the beer is almost tart to drink.
The best I can find on google is an issues with phenolics or possible infection. Any thoughts?
Thanks.
edit: I don't know the full grist, has some carared in it and I think he used us05 or nottingham...it did smell yeasty initially also.
although I have a restricted vernacular I am drinking a mates beer at the moment (not in B.A.R. so everyone chillax), it is an AG vienna ale (not Muscovy's either!) that has an aroma of that I would describe as 'wet hay' (perhaps day or two-day old wet hay), and after a few mouthfuls this aroma is affecting the taste also. Although being very low in IBUs (about 18 or something), the beer is almost tart to drink.
The best I can find on google is an issues with phenolics or possible infection. Any thoughts?
Thanks.
edit: I don't know the full grist, has some carared in it and I think he used us05 or nottingham...it did smell yeasty initially also.