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Thu, 30 May 2019 20:21:22 GMT

While I haven't been a stranger to lagers, strong beers, or Escarpment Labs, I saw issues with my last version of Doppelbock right after the fermentation. It didn't taste bad at the time, but it didn't taste great. Well, after a long cool fermentation, and months in bottles, we thought we had an infected batch. We weren't super surprised, since we have multiple batches of sours going on at the same time, and thought we just cross-contaminated one when taking samples, or even worse, our buckets, siphons, etc were holding some bugs. Well, yesterday, we finally came to the conclusion that this 9% doppelbock is overwhelmed with Acetaldehyde. To the point where the beer is almost cider like in it's apple flavour. It was fermented a long time, likely three months at a cool temp, and there shouldn't have been much more oxygen exposure than any other batch. So, all that was remaining would be pitching an appropriate amount of yeast, and fully oxygenate wort at pitching. While we now us pure O2, and I make lager yeast starters in the trillions of cells, we may not have been doi ng so over a year ago. All this being said, it is a shame that there is not another BJCP exam, or off-flavour session coming up. If any newly accredited beer judge or anyone else interested wants to try this pure off-flavour as a reference, let me know. (it really isnt that bad, just not a doppelbock) I can try to bring some out to the next club meeting.

Thu, 30 May 2019 22:13:42 GMT

I read that there is an off flavours course being held for yyc beer week next week? that was the link for tickets if you are interested.

Sat, 01 Jun 2019 05:59:13 GMT

Was there no d-rest and raise temps at the tail end of fermentation to help clean things up?

Tue, 04 Jun 2019 19:33:59 GMT

I was pretty sure this was on my radar, but I would have to check my notes for this recipe. This is definitely something that is factored into my updated lager fermentation schedules.