New Brunswick Craft Brewers Association

Beer Recipes and Food => All Grain => 10 - American Ale => Topic started by: brew on February 09, 2012, 02:02:58 PM

Title: Basic Ale II
Post by: brew on February 09, 2012, 02:02:58 PM

So I did this one as a basic KISS but added some Carafoam.

http://www.craftbrewing.ca/brewblog/index.php?page=brewBlogDetail&filter=brew&id=25

As my 9G batch turned into a dual boil since my kettle wasn't quite big enough, I had an extra 4-6L in my 20L pot on the coleman stove. Total boil time was maybe 20-30 minutes. Filled two kegs though... but the OG was around 1.018 or 1.017 (it still is).

I found after kegging that there was this rich corny flavor which after some reading I thought might be a combination of Diacetyl and DMS - especially after reading that some of the German Weyermann grains can have higher than normal DMSO levels. I've found though that after the past 3 or 4 weeks it has toned down a bit and is not as bad as it was after first kegging.

After last night there seems to be a consensus that DMS is not present, but that this batch is not that bad. I did confirm though that after looking at various DMS sources (John Palmer book has a good description) they all say DMS tastes like corn or vegetable soup (they reserve rotten egg smell for yeast autolysis). I think the corn taste might also be combined with a slight buttery taste (it was stronger / more nasty in mid january). Did anyone find any "corn" type taste in that batch last night? (second tap from the left, the one I was calling the DMS batch)...

Title: Re: Basic Ale II
Post by: Richard on February 09, 2012, 02:17:52 PM

The "rotten egg" smell isn't just autolysis; afaik yeast produces it at various stages in fermentation.

You are right about the DMS. The rotten egg smell is Hydrogen Sulphide, not DMS - I got the two mixed up. By that description, yes, the flavour you had in that beer is likely DMS. A longer boil + avoid any condensation dripping back into your brew should help.

Title: Re: Basic Ale II
Post by: brew on February 09, 2012, 03:23:18 PM

Ah yes I hear you - its been bugging me for almost a month now, although it is getting better / easier to drink (I'm going to finish it damn it!)

I did another (5 gallon only) batch a few weeks ago (my first spunding attempt) and I boiled it all well over an hour - much better. Everything else was pretty much the same...

I think Carafoam adds more "creamy / rich" flavor to a beer - but my experiments continue...

Title: Re: Basic Ale II
Post by: Richard on February 09, 2012, 03:38:37 PM

Yeah carafoam adds dextrins, which are body-boosting.