Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Brew Science > learned a new term today
Reply
 
LinkBack Thread Tools
Old 06-21-2013, 01:21 AM   #1
meltroha
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 469
Liked 26 Times on 24 Posts
Likes Given: 3

Default learned a new term today

Chlorophenolic: a term when chlorine mixes with an organic compound, gives off plastic aroma and flavor. I brewed a English black ipa with bourbon soaked oak chips, and the bottles I drank early on had a plastic aroma and flavor. This was before we started treating horribly chlorinated tap water with campden, this was the second all grain after switching from extract. I thought I screwed something up, and was pissed, now almost a year later I discover it was the oak (organic compound) not playing well with chlorinated water. Whew!

__________________

Cheers,
Mel
@melt616

meltroha is offline
 
Reply With Quote Quick reply to this message
Old 06-21-2013, 11:11 PM   #2
daksin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
daksin's Avatar
Recipes 
 
Join Date: Aug 2011
Location: San Diego, CA
Posts: 4,150
Liked 283 Times on 245 Posts
Likes Given: 325

Default

An organic compound is anything that has carbon in it- so that's pretty much everything in beer wort. It wasn't the oak, it was just the wort, specifically phenols (a 6 carbon ring with an alcohol group) reacting with your chlorine/chloramine. Chlorphenols have a very low taste threshold, which means you can taste them even when there's just the tiniest amount in your beer, which is why it's important to remove all of the chlorine/chloramine from your water before brewing.

__________________

I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

daksin is offline
 
Reply With Quote Quick reply to this message
Old 06-22-2013, 12:02 AM   #3
BlackGoat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Tustin, CA
Posts: 739
Liked 77 Times on 66 Posts
Likes Given: 55

Default

Quote:
Originally Posted by daksin View Post
which is why it's important to remove all of the chlorine/chloramine from your water before brewing.
Hi, I'm also in southern CA with the same highly chlorinated tap water. How long do you recommend boiling before using your tap water? I typically mash using store-bought spring water (BIAB batches) and then top off in the kettle with tap water as I start my boil. I always figured that the 60 minutes of boiling would effectively remove the chlorine.
__________________

Primary: Curvaceous AK, Ruinatious Wheat

BlackGoat is offline
 
Reply With Quote Quick reply to this message
Old 06-22-2013, 12:12 AM   #4
meltroha
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 469
Liked 26 Times on 24 Posts
Likes Given: 3

Default

My first batch with non-treated water tasted like chlorine, just like my water, only got the plastic notes in the oaked beer, do I figured it was the oak. As it aged it became more and more faint, some people who tasted it didn't notice the off flavor.

__________________

Cheers,
Mel
@melt616

meltroha is offline
 
Reply With Quote Quick reply to this message
Old 06-22-2013, 03:12 AM   #5
ajdelange
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 6,372
Liked 662 Times on 549 Posts
Likes Given: 19

Default

Quote:
Originally Posted by BlackGoat View Post
How long do you recommend boiling before using your tap water?
I don't as the half life for chloramine in boiling water seems to be about 40 min. Campden tablets are a much more practical way to go. See http://www.homebrewtalk.com/f128/cam...-water-361073/ for a full rundown.
__________________
ajdelange is online now
 
Reply With Quote Quick reply to this message
Old 06-22-2013, 03:16 AM   #6
daksin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
daksin's Avatar
Recipes 
 
Join Date: Aug 2011
Location: San Diego, CA
Posts: 4,150
Liked 283 Times on 245 Posts
Likes Given: 325

Default

I actually don't boil my water at all, but use Campden tablets (potassium or sodium metabisulfite) at a rate of 1 tab per 20g of water. Boiling is a pain and requires forethought, which I rarely have, and fuel, which is expensive.

Chlorine can be eliminated by boiling, or just letting it stand uncovered overnight (I'd say 24 hours to be sure), but chloramine cannot. For that you need a carbon filter or metabisulfite. I prefer the campden because it can be added just a few minutes before I brew, to cold water, and I'm good to go. It's important to find out what your water district uses to sanitize its water- chlorine, chloramine, or both, as they both smell/taste similar.

__________________

I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

daksin is offline
 
Reply With Quote Quick reply to this message
Old 06-22-2013, 03:46 AM   #7
ajdelange
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 6,372
Liked 662 Times on 549 Posts
Likes Given: 19

Default

As indicated in #5 chloramine can indeed be eliminated by boiling but campden tablets are a much more practical approach.

__________________
ajdelange is online now
 
Reply With Quote Quick reply to this message
Old 06-22-2013, 04:17 AM   #8
daksin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
daksin's Avatar
Recipes 
 
Join Date: Aug 2011
Location: San Diego, CA
Posts: 4,150
Liked 283 Times on 245 Posts
Likes Given: 325

Default

AJ's right, it would have been more accurate to say chloramine can't be eliminated with a short boil, as chlorine can. As you say, it takes quite a while.

__________________

I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

daksin is offline
 
Reply With Quote Quick reply to this message
Old 06-22-2013, 04:59 AM   #9
BlackGoat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Tustin, CA
Posts: 739
Liked 77 Times on 66 Posts
Likes Given: 55

Default

Thanks everyone, hope I didn't hijack the original post

__________________

Primary: Curvaceous AK, Ruinatious Wheat

BlackGoat is offline
 
Reply With Quote Quick reply to this message
Old 06-22-2013, 05:32 PM   #10
meltroha
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 469
Liked 26 Times on 24 Posts
Likes Given: 3

Default

You can't hijack a thread man, is all about learning from others experience here, we all have something to add, and it may prevent someone else from finding something out the hard way. Brewing is about sharing, look at the top commercial breweries they collaborate all the time. Use campden tabs, as they are effective, easy and cheap, and enjoy the brotherhood and sisterhood! Cheers!

__________________

Cheers,
Mel
@melt616

meltroha is offline
2
People Like This 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Today I learned jollyjake General Beer Discussion 8 12-09-2011 08:16 PM
What I Learned Today hankisanerd General Chit Chat 6 10-10-2009 03:52 PM
Learned my 1st lesson today Madcap Beginners Beer Brewing Forum 9 01-10-2009 01:58 AM
Learned a good one today FSR402 Mead Forum 5 10-07-2008 02:01 PM



Newest Threads

LATEST SPONSOR DEALS