BeerBorg

I have a subtle grassy flavor in a batch I made. I had the same thing in a previous batch. It's not terrible but definitely noticeable.

I've read that you get this basically from old/improperly stored malts/hops and ect.

I'm wondering if anyone can suggest a shop or shops that 100% for sure sell uber-fresh ingredients?

I'd love to run a test with the same recipe but ingredients from a different place.

That grassy flavor can also come from dry hopping for extended periods. What is your recipe/process? The more info you give us, the more help we can be.

Also, Welcome to the forum!

Also highly depends on WHAT kind of hops. Some hops have some grassy/herbal notes to begin with and dry hopping with them would push them up front a lot more.

welcome to the forum, charlieb

I also tend to think it's more likely the hops. Some strains have a grassy or hay-like flavor to them, which is something you might want in certain styles, although even that is subjective.

And extended dry hopping can bring out grassy flavors, as well.

As gwcr said, if you share your recipe/process, it might help us nail it down.

First off...

We're glad you found us!

Secondly as stated above the more we know about the recipe(s) you used that you are getting this grassy flavor from the better we can help you figure it out! There are so many things (hops, grains, even yeast) that could be contributing to the "off" flavors.

and again welcome!

I'll play Devil's Advocate here. I've used Centennial and other C-Type hops for dry hopping up to 14 days in the past and never had any grassy flavors. Maybe some of the more "earthy" hops could give off some off flavors but those I've used have not.

It's a Homebrewer's Pick. Most times I only dry hop for 2 days now since I began putting my hops back into the brew pot during the cooling phase (thanks to YankeeDag).

I always liked this technical explanation (http://beersensoryscience.wordpress.com ... 3-hexenol/). Of course, improperly stored grains can also contribute similar flavor profile, but I'd put money on hops. As mentioned, dryhop (and especially wethop) can cause these flavors, but the grassiness can also come from bittering with low-alpha hops. With the low concentrations of alpha acids in these hops, you have to use much more hops to reach the same bitterness. With that, more potential hop leaves equal more potentially grassy flavors.

After reading this I went and poured a glass of Belas IPA that I dry hopped in the keg on May 2nd. 35 beers gone in a 5 gallon keg and the 2oz of Centennial hops are still in the keg. It is still a good IPA with no grassy flavors. It's not the in your face hoppy beer it once was, but still damn good.

I'm sorry guys I didn't respond sooner. I am used to how the old MRB forum worked. Was waiting for responses when I finally realized I didn't check the box

Anyways I'm fairly certain it's the hops. I made a 5 gallon wort and split into two LBKs. One I did commando style dry hopping. The other with a hop sack.

Used Simcoe on both.

The one with the hop sack was 1oz for one week.

The commando one I did 1/2 oz for 4 days, then dropped in the other 1/2oz for 3 more days.

The batch with the sack is way less grassy tasting. Obviously from the hop sack keeping the oils out and ect.

I'm going to make the recipe again but try another company for the hops. I used Brewcraft for the hops. I have a suspicion they are not the freshest around

I will say this though. I am no longer going to use sacks for hops again during the brew process. They most definitely inhibit your hop utilization in a big way. I just need to get my hands on a nice false bottom.........

FWIW, I've never gotten what I'd interpret as grassy flavors from Simcoe dry hops, or commando hops left in the fermenter. It does give some piney/resinous flavors but those are just part of it's flavor profile. I like them.

It's funny you say that Mashani. I thought the beer had a nutty kind of flavor. She tried it and said grassy. So maybe it's just a flavor preference or how each individual interprets it.

In any event I will try to get my hands on fresher ingredients. Nothing wrong with that