Unexpected flavours after bottle conditioning

Been brewing beer for a few years. In my experience, bottle conditioning introduces unintentional flavours. It makes it very hard to make anything lighter than an IPA, IIPA and barley wine. The flavour from conditioning will dominate. I recall getting typical combinations of sweet, brown sugar, caramel, liquorice and sour (lime).

I typical get worst result on sucrose (table sugar made from beet sugar) and using residual yeast. Typically Mangrove Jacks M44 or Safale US-05.

I get the least amount of flavour additions when using DME in combination with Safbrew F-2. Honey also does a pretty decent job.

I condition at 21°C for 2,5-3 weeks depending on the gravity (and style) and then refrigerate it. I use Brewer's Friend priming calculator to get the amount to prime. I do not adjust the amount to prime depending on the gravity of beer (perhaps I should). I don't have a problem with "exploding" bottles.

EDIT I've only tried to bottle condition with table sugar, honey and DME.

Topic pale ipa bottle-conditioning ale yeast homebrew

Category Mac

1
answered at

I have actually had pretty good experiences with beet-derived sugar. Do you by any chance sterilize your sugar by boiling sugar water or by heating the sugar? Sweet, caramel and burnt sugar tastes can come from actual burnt sugar, I have made that mistake once.

1
answered at

Bottle conditioning, not to be confused with bottle aging, is only for natural carbonation.

You want to use a monosaccharide sugar like powdered corn sugar so it's easily and completely consumed by the yeast.

Using DME, honey or anything more complex will leave unfermentable sugars and other compounds in the beer, resulting in flavor and mouthfeel changes.

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