On Thu, Jan 12, 2006 at 07:15:13PM +0100, Lennart Lykke Nielsen wrote: > Problemet er bare at efter øllet har smagt godt i ca. 5-8 sekunder > begynder der at opstå en grim bismag.
Hmm - those are difficult things to identify, especially over a mailing list. Your strange mashing procedure can have dissolved more tannins etc from the malts, and those can give some "bad" bitterness. As to infections, there are many kinds. The most common ones will make the beer sour, and that seems not to be the case. You can offer a bottle for an experiment: Leave it out in a warm room for a week, and compare with one that has been kept cold. If it is an infection, it probably develops faster when warm. If you can detect clearly more of this strange taste, you know it will be getting worse over time, even if you store your beer cold. Just remember to do a serious comparative tasting, with identical serving temperatures, same glasses, etc, since you are hunting a small difference. Let us all know what happens. "Beer anyway" Heikki -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk _______________________________________________ Brygforum mailing list [email protected] http://www.haandbryg.dk/mailman/listinfo/brygforum To get off the list, send a blank mail to [EMAIL PROTECTED]
