Off flavor after fermentation but not before

[opalko]

Very frustrated! I can't seem to avoid a grainy/corny flavor that happens after fermentation. I was meticulous in my brewing but when I went to check final gravity yesterday before bottling, ugh. The bad thing is before pitching yeast when I check the OG the stuff tasted great..malty, slight hops - wonderful!
My recipe (ordinary bitter - 2.5 gallons BIAB): (sorry US units)
3 lbs Maris Otter
3 oz 40L crystal
1/2oz EKG 60 mins
1/4oz Fuggles 15
1/4oz EKG 5
1/4 tablet Whirlflock 5 mins
4 gallons water strike temp 156F
Mash in at 152
Temp check 149 at 20 minutes, high heat 30 seconds
Regular stir at 15 minute intervals
Ended 3.9 gallons pre-boil
60 minutes HARD boil
Finish with 3.2 gallons, ice bath cool (not covered!) to 60F in about 4 hours.
Pitched Munton Dry (regular), OG 1033 - tastes GREAT
2 weeks later, FG 1010
Corny, grainy taste, not sure best way to describe...doesn't taste like before fermentation.
This happens nearly every time I brew. I sanitize with StarSan.
What am I missing? I nearly always use dry yeast alternating between Nottingham, S-04, or Muntons. I have one package of WLP002 English Ale that I thought I would give a last go with.
Help!
Cheers
Opalko

[serum]

It sounds like tannins to me and you'd get that from the mash if your ph is too high. I had a problem with this last year and it masks lots of other flavours and generally gives you a thin bland beer. Do you know much about your water?

[opalko]

I'm in a rural area and on a well so I use bottled water, this one in fact:
https://www.nestle-purelife.us/products/purifiedwater

[gr_baker]

I've had the same sort of taste in some of my beers too, particularly lower OG beers. A little while back I switched to no sparge. I haven't had the problem since. I think extended sparging to extract the last sugars also extracts a load of tannins. This is particularly acute with lower amounts of grain as there is less sugar to extract and it's easy to end up with a load of tannins.

So I add grain and water to my mash tun in the normal way but I fill up with water until the top of the mash tun. After an hour I run off the wort dilute to my desired boil volume and continue as normal. No sparging gives me a lower efficiency of course but it's easy to make up for this by adding more grain and for a low OG beer this isn't much extra.

I don't know if this will work for you but it might be worth trying. If nothing else, you'll save time not sparging.

Russell

[gobuchul]

What temperature are you fermenting at?

[MTW]

Sounds like tannins to me too, probably. Is there an astringent, dry bitterness?

As said, mash pH AND sparge pH or too high a temperature by the end of the sparge. Unfermented wort nearly always tastes spot on, in my experience, and tells me relatively little.

[opalko]

Fermenting at 60 - 62 F in a fridge with temperature controller. Tannins? This is a BIAB set up by the way, but I've had the same results when I was brewing with a 3 tiered sparge system.

[opalko]

I take that back about the water! I remember now I was going to use bottled water for a change (I normally use well water) but I didn't have enough, so I had to use it from the tap!... I did have my water tested a long time ago, let me dig up the analysis.......

[serum]

I use bottled water and still got tannins in some beers but I fly sparge so there's quite a risk. Biab might not suffer from the same drawbacks.

[opalko]

The more I read about tannins the less I think it is this. As I understand tannin taste it is like a way oversteeped tea. The taste in my brew is a corny taste is the only way I know to describe it.. like a steamed vegetable flavor?...

[oliver tate]

http://howtobrew.com/book/section-4/is- ... ff-flavors

Yours sounds like dms taste described in the above article. Never felt like I have had it my beers so I wouldn't know but maybe it's worth looking into. I see it took you 4 hours to chill but then some people do no chill brewing and don't have a problem so it's no definite answer.

Maybe you could try the same recipe with a longer boil?

Another thing to consider is maybe getting someone more experienced on here to sample a bottle to help indentify the off taste. I'm sure there will be someone willing. (I'm not that experienced I'm afraid)

[serum]

Yes sounds more like dms now you mention vegetables.

[lord.president]

I have an intermittent issue. It even tastes fine after fermentation,between there and drinking out of a bottle,l get an odd plasticy taste and smell that you can taste on the burp. The beer is a bit cloudy. Ive put this down to oxidisation (as l had it on a kit) and dispensed with auto syphon and added a tap to FV. I've also replaced all 'cold side' hoses,taps etc. Hoping next brew is OK.

[BrannigansLove]

Plasticy band aid smell/taste can be chlorophenols. Do you sanitise with bleach?

[lord.president]

No. Just used to wash in normal detergent and sanitise with Star San. I've now acquired some PBW,new tubing, new bottling stick. Fitted taps to FVs and done away with auto syphon. Annoyingly,it has been about 5 of the 30 brews l've done,so never managed to trace int,until l did the kit,so now it's not anywhere pre bottling.