Beer Forum

I've had an off flavor in several of my beers that I'm trying to figure out what it is. I can only describe it as a "sandy" flavor/smell. In particular, I got it most strongly from my English Bitter, Nut Brown, and John Maier's Black Brutal Bitter (morebeer).

Right now I only use extract.
I don't taste it before I bottle, only after I bottle.
I use dry yeasts. I've gotten this flavor several times despite different yeasts, different bottles.
I use an immersion chiller. Right now I'm fermenting in the plastic fermenter, but I don't get this flavor until after I bottle so I don't think it's the fermenter
I sterilize the bottles with Star San and then rinse with very hot (but not sterile) water.

I can answer more questions. I've looked at BYO's troubleshooting guide but I can't see anything that really looks like it might be what I'm describing.

Has anyone experienced this or can anyone help?

Not sure if this is it, but you do not have to rinse Star San, especially if you're not using sterilized/boiled/distilled/RO water.

Sheen wrote:Not sure if this is it, but you do not have to rinse Star San, especially if you're not using sterilized/boiled/distilled/RO water.

I can't say I've tested it scientifically but it's a combo of phosphoric acid (the component in coke that gives it it's tart flavor) and dodecylbenzensulfonic acid which I imagine would also impart flavor (sulfery things are like rotten eggs).

I suppose sterile is better than contaminated, but I imagine the residue might impart a tart flavor. But you've never noticed that?

not sure I follow but what sheen is saying is right, You do not have to rinse after starsan. Try puoring out the starsan and letting the bottle sit upside down to dry (dishwasher is great for this) and by dry, it doesnt have to be bone dry, in fact is better if it is still a little wet.

Drain the in the dishwasher rack for ~20 min and bottle. The leftover starsan will not contribute to any off flavor in this small concentration.

Don't fear the Starsan. I used to for the first couple of batches. Now I rack on top of the leftover foam. I don't have any issues with head retention or acidic flavor. Have you ever left a carboy, or a bottle that is FILLED with starsan foam over night? The residual liquid is so minute it shouldn't affect anything. Actually, when you rack or bottle right on it, most of it foams out - so it would be even less residual starsan liquid.


Mylo

Thanks for the suggestions on Star San

Still--anyone have any idea about a sandy flavor? Do you think it might be from dry yeast? It kind of reminds me how the yeast smell when I open up the packet. I don't think I've gotten it from liquid yeasts.

Then again, I've had some very experienced homebrewers say that while they prefer liquid yeasts, dry will do on plenty of occasions.

PS: Dennis Hopper knew what he was talking about.

What brand of dry yeast? How long since pitching, and how long since bottling? Is the beer clear or muddy-cloudy?

DannyW wrote:What brand of dry yeast? How long since pitching, and how long since bottling? Is the beer clear or muddy-cloudy?

I've got it with several different dry yeasts. I usually use Saffale. This time was US-01. The taste I'm talking about was at 10 days, but the flavor lasted in my english bitter for several months. Don't remember off the top of my head, whatever morebeer recommended as a dry english ale yeast.

Also I do pitch directly into the beer, I don't do a tester. I've heard from several people that it's not really worth it.