Description needed

[Redbird Fan]

ok, this is a tough one, but hopefully somebody can work their way through it.

I'm looking for a description of what a "yeasty taste" actually tastes like - (other than the obvious YEASTY).

I had a batch of "Wheat beer" (which I had made twice) and the second time it took several weeks of conditioning (more than 6) before it was even remotely drinkable - I had added raspberry flavoring to about half the batch and those were much more tasty than the others (especially with a slice of lemon).

At the time I would not have considered the off flavor to be yeasty, but now I am reconsidering since I'm not sure I have ever tasted "yeasty."

Make any sense?? :confused:

[paul84043]

I'm afraid that a Yeasty taste is self descriptive. What may have thrown you is the fact that Hefeweizen is supposed to have a yeasty taste. The word Hefeweizen means yeasty wheat, and it is meant to be consumed "mit hefe" or with the yeasty sediment mixed in.
I made a hefeweizen that has a very strong Banana Clove flavor that I had read about, but never encountered before in Americanized Hefe beer.

[YamahaXS]

Taste is largely affected by smell, and one way to learn what yeast tastes like would be to smell your wort during active fermentation. There is a definite YEastY smell that you don't get after fermentation settles down. This will give you a hint of what 'yeasty' tastes like.

There are also marmamite and vegamite that is essentially a yeast spread that will give you an idea.