Okay, here's the recipe: .5 gallons water, 1.5 lbs honey, 1 packet Fleischmann's bread yeast. I fermented for about two weeks (until the bubbles subsided), then did a two week cold crash. I did two weeks for the cold crash because my first batch didn't get all the yeast out after a week. So I just took it off the yeast, and did a little taste, and it's sort of musty on the aftertaste. Don't get me wrong, it's REALLY good, it's just that kind of strange aftertaste. The only way I can describe it is musty. But it came out much better than my last batch overall, with a really full flavor and it's balanced just right for me. It's still dry like the first batch, but it doesn't taste watered down like the first one did.
I have a guess as to why this happened. When I pitched the yeast the water was a little too warm, and it sort of exploded. Within seconds of pitching the yeast it was overflowing foam out the top. That died down after the mixture cooled, but it left some residue in the neck of the bottle that sort of turned this dark caramel color. I'm thinking this is what gave it the musty flavor.
Also has something kind of strange happen with the yeast. After the cold crash, there were two distinct layers of yeast on the bottom, with the top one being darker. I thought it was kind of strange how it layered like that. The only thing I can figure is that the first layer is the yeast that settled during the fermentation, and the top darker layer is the yeast that settled during the cold crash. It was a really abrupt change, with no graduation whatsoever.
Don't get me wrong, I would call this a success for a second batch. The musty aftertaste is very subtle, and if it doesn't go away with aging, then I'll just cover it up with spices. I just wanted to get some advice as to how I might refine it for future reference. This is definitely my go to recipe now though. I love the balance, so I'll keep that proportion of honey to water and maybe try some different yeasts.
I have a guess as to why this happened. When I pitched the yeast the water was a little too warm, and it sort of exploded. Within seconds of pitching the yeast it was overflowing foam out the top. That died down after the mixture cooled, but it left some residue in the neck of the bottle that sort of turned this dark caramel color. I'm thinking this is what gave it the musty flavor.
Also has something kind of strange happen with the yeast. After the cold crash, there were two distinct layers of yeast on the bottom, with the top one being darker. I thought it was kind of strange how it layered like that. The only thing I can figure is that the first layer is the yeast that settled during the fermentation, and the top darker layer is the yeast that settled during the cold crash. It was a really abrupt change, with no graduation whatsoever.
Don't get me wrong, I would call this a success for a second batch. The musty aftertaste is very subtle, and if it doesn't go away with aging, then I'll just cover it up with spices. I just wanted to get some advice as to how I might refine it for future reference. This is definitely my go to recipe now though. I love the balance, so I'll keep that proportion of honey to water and maybe try some different yeasts.