Originally Posted by Puddlethumper
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!