What is this flavor and what am I doing wrong?

[The Big Hopper]

I only had a few ideas, but these are kind of shots in the dark, so forgive the general nature of all this... If it is a phenolic off flavor, one possible source is wild yeast contamination, most likely within plastic-based equipment, such as polyethylene fermenters and plastic hoses. These materials as soft and permeable, hence difficult to clean. Wild yeasts such as S. diatatius produce minor wort phenols that impart medicinal off-flavors. Migration to glass and stainless replacements are the best solution. Also check for defective bottle caps (source http://www.carolinabrewmasters.com).

The only other idea I had was autolysis from too much time in the primary on dying yeast. I've heard that can cause rubbery off flavors, but I haven't experienced it first hand to say for sure. Given how long it takes to generate the kind of off flavors you are describing, this one seems unlikely to me...

Anyway, I hope that helps. My best guess is either the yeast you used, or maybe some well loved, but worn plastic brewing equipment that needs to be retired... I would also lean towards making a yeast starter for each batch to make sure your yeast is healthy and produces no off aromas / flavors. Nothing seemed to improve my own brewing as much as a yeast starter, so I kind of recommend it for everything! lol : )

[mRandolph]

[EDIT: Ugh, didn't see post above mine. Short answer: I concur]

Sorry to give the simple answers, but you might be experiencing some phenolics from an infection, described commonly as like a band-aid taste (commercial beers can get these too). Another culprit might be autoalysis (dead yeast) which often tastes like burnt rubber. Given using an odd yeast for the beer, either is possible as the yeast mutate to thrive on maltose over a variety of generations in the growth phase. You can look at the BCJP flash cards for further information.

[BDawg]

In my experience as a judge, most of the time, phenolics are introduced to extract batches when the brewer tops up his partial boil batch directly from the tap. It doesn't take a ton of chlorine to add this phenolic off-flavor, as the concentration needed to exceed flavor thresholds is pretty low.

I concur that you should try the recipe again with a different yeast, too. You will get a much better flavor profile by going with a clean US ale yeast (ie, Wyeast 1056, White Labs WLP001 or SafAle US-05).

I've said it on this forum many times, Marty Nachel's book, Homebrewing for Dummies, is REALLY good, but it's somewhat dated. Much better yeasts are available now, so some of the ingredient lists can be improved upon with minor changes as one example of this concept.

HTH-

[dmtaylor]

I agree with the others who've said it's either autolysis (which would be more like a "burnt match" flavor) or phenols. Doesn't necessarily have to be chlorophenol (band-aidy or medicinal, from chlorine), but it could be. Otherwise, phenols regularly come from odd yeasts, either wild yeast contamination, or on purpose like they do with hefeweizens.

[Travisty]

I wonder if you didn't underpitch as well. Red Star yeast generally comes in 5g sachets and according to the mrmalty calulator you would have needed 12sachets so if you used one sachet, you underpitched. Underpitching will stress the yeast which can cause different off flavors and I would imaging that it would make the wort slightly more available to wild yeasts as well? Kind of a shot in the dark I guess.

Regardless, I would begin using yeasts intended for beer rather than wine. Save the wine yeast for wine and/or beer experiments down the road after you've nailed down the process.

[brewinhard]

I live outside of the Buffalo area and always use water from the tap. I typically filter my brewing water and let is sit for at least 24 hrs. before brewing. This water rest allows some extra chlorine/chloramines in the water to dissipate before brewing. Rarely have a problem with any off taste from the water. Definitely switch your yeast to brewers yeast as well. Good luck and keep us posted!

[Quin]

The flavor could be from phenolics produced by the yeast. I have had some red wines before that were so spicy, peppery (phenolic) that I could barely drink it.

What temp did you ferment? temp control?

[Chupa LaHomebrew]

The fact that you say it's a flavor you find in german wheats definitely points towards some kind of phenol. I agree with Bug that it could definitely be from the champagne yeast. That can kick off some phenols that are not appropriate in beer. It could also be a minor infection of wild yeast. I'd leave a couple of bottles in a warm area and see if they develop a "ring around the neck" over the next couple of months, which would be most likely from infection. If there is a minor infection, it could actually be from the packaged yeast, not your fermentation practice.