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Old 04-10-2014, 04:44 AM   #21
meangreen83
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Originally Posted by Puddlethumper View Post
I'll bet your water supply has picked up some chloromines somehow. You can eliminate or confirm that by buying water for your next batch. Make sure it is either RO water or thoroughly charcoal filtered. I've found that the drinking water sold out of the water vending machines at our supermarket is excellent and only $1.50 for 5 gal.

I had the same issue last spring and ended up dumping 6 batches. Water supplies can change over time.


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6 batches? That scares the hell out of me. I lost sleep the night after my second batch went bad. I actually have this posted elsewhere on HBT and mystery shrimp just posted this. We might have figured this out.

Originally Posted by mysteryshrimp View Post
145 isn't that low as long as your thermometer is accurate. I've gone down as low as 140 when I wanted a super dry beer. It's not the mash temp. I don't have the heating element directly in contact with my beer, though. If there is a protein buildup, it could be a problem.

+1 for possibly over-extraction of your grains.

You also could have an infected line or a small mold problem in your chiller. Are your carboys glass or plastic?

If it's a problem with your water, it's probably this guy: http://www.aroxa.com/beer/beer-flavo...hylisoborneol/
Holy s*@t! I think this is it! I circulate very hot wort through my plate chiller for 10 minutes before I turn the water on, so I think if I had any mold in the chiller it would be destroyed fairly quickly. The description of 2-methylisoborneol fits what I am smelling from my hydrometer samples.

Conveniently, I am an organic synthetic chemist and I work for a large pharmaceutical company. I'm going to check our inventory tomorrow and see if we have any 2-methylisoborneol. I doubt we have it, as it doesn't appear that useful, but there is a chance.

Thank you mysteryshrimp!
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Old 04-10-2014, 04:47 AM   #22
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Sure hope that works out for you. This kind of crap can make you nuts!

Cheers!


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Old 04-10-2014, 01:25 PM   #23
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Interesting! I hadn't heard of 2-Methylisoborneol (MIB) before. From some of the (very brief, not-at-all-coming-from-a-place-of-experience-so-tell-me-to-shut-up-if-I'm-wrong) reading I've done, it seems like MIB is due to microorganisms (algae) in the water supply, and the MIB and its odor is the result of their interaction with other compounds or death. This suggests that your source water itself would have this odor to it. Can you smell it in your tap water?

Or perhaps the microorganisms are getting into your beer after the boil, which means if you're using a sanitizing solution that requires a rinse, you're just reintroducing the microorganisms to your tools and wort when you rinse. Hm. It's an interesting thing to rule out. Maybe you can call your city water supply and ask about this, or if they test for this?

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Old 04-10-2014, 08:07 PM   #24
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Interesting! I hadn't heard of 2-Methylisoborneol (MIB) before. From some of the (very brief, not-at-all-coming-from-a-place-of-experience-so-tell-me-to-shut-up-if-I'm-wrong) reading I've done, it seems like MIB is due to microorganisms (algae) in the water supply, and the MIB and its odor is the result of their interaction with other compounds or death. This suggests that your source water itself would have this odor to it. Can you smell it in your tap water?

Or perhaps the microorganisms are getting into your beer after the boil, which means if you're using a sanitizing solution that requires a rinse, you're just reintroducing the microorganisms to your tools and wort when you rinse. Hm. It's an interesting thing to rule out. Maybe you can call your city water supply and ask about this, or if they test for this?
I purchased the R/O water from a Glacier dispenser outside of a grocery store. I didn't taste the water prior to the mash, so I can't be absolutely sure it was there. I know I did taste it a few times during the boil and I did not notice the smell or taste. I did use water from my faucet to make the sanitizer solution that I use for the carboy, but I don't taste it in my tap water. I am going to ask the manager at the grocery store if they have had any complaints recently. I'm going to buy the R/O water from a new source and use it for everything including the sanitizer.

I hadn't heard of 2-MIB until now and it doesn't show up on any searches in HBT, so this isn't a common problem.
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Old 04-11-2014, 04:19 PM   #25
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How clear is the wort?

I brewed this same recipe, the first hydro sample was chalky/grainy/****ty from all of the hop materal and yeast etc.

Two days later after intense cold crashing and gelatin the beer was crystal clear and tasted incredible.

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Old 04-12-2014, 04:39 PM   #26
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How clear is the wort?

I brewed this same recipe, the first hydro sample was chalky/grainy/****ty from all of the hop materal and yeast etc.

Two days later after intense cold crashing and gelatin the beer was crystal clear and tasted incredible.
I stopped short of adding gelatin and cold crashing these two beers but they both cleared up really nicely. If I had went ahead with it they would have been crystal clear. I tasted the beer again this morning and it was putrid..... I'm going to dump it and clean the carboy later today.
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Old 04-15-2014, 03:11 AM   #27
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I gave my entire set-up a thorough cleansing and it seems that my heating element was dirtier than I thought. What I thought was a thin black film ended up being a cake of char. My plastic brush didn't touch it so I upgraded to a wire brush, which still didn't do the job. I ended up scraping it with sand paper for 45 minutes before it looked like new. I'm going to bet this imparted some nastiness to my last couple brews.

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Old 04-15-2014, 03:22 AM   #28
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I gave my entire set-up a thorough cleansing and it seems that my heating element was dirtier than I thought. What I thought was a thin black film ended up being a cake of char. My plastic brush didn't touch it so I upgraded to a wire brush, which still didn't do the job. I ended up scraping it with sand paper for 45 minutes before it looked like new. I'm going to bet this imparted some nastiness to my last couple brews.
I dry fired my RIMS element - a 2kw ULWD unit - without any consequences. Heated it up until it started smoking and the brushed off the residue after it cooled down. It's a resistored element that can supposedly take it and I've brewed a batch since.
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Old 04-17-2014, 02:36 PM   #29
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After mashing we heat a few gallons of water to 150 degrees or so and add Brewery Wash or Super Wash Soda and recirculate it during the boil. After the wort's in the fermenter we rinse the system a couple of times and then disconnect all the hoses, open the pump up and remove the element. It's usually clean or just needs wiped down. We have it on during the cleaning cycle.
We started doing this after the first time we just left the water in there till the next brew day. 3 months later we had this aweful funk smell in the hot liquor. Had to clean and rinse a couple of times before we got rid of the smell. Leaving it open to dry has seemed to work the best since we only get to brew maybe 6 times a year.

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Old 04-17-2014, 03:23 PM   #30
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meangreen83, I know this is late in the thread, but I absolutely agree with a couple of the others. It sounds like you burned the wort. I did a concoction once and over cooked the wort. After all was kegged, it tastes like dirt. I ruined a perfect Bock. There's no way to save it.

Lesson learned: burned wort is nasty!



Cheers,

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