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Old 02-11-2011, 06:39 PM   #1
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Default At wits end with this persistent problem - anybody have any insight?

Gawdamit. Just tapped the extract Wit I brewed to troubleshoot a persistent off-flavor that I think is oxidation. No mineral additions except for 1/2 tablet campden. Brewed an extract to see if it was something wrong with the mash. Switched sanitizers, purged keg with C02, and carbonated immediately for 2 weeks at 12 psi. The beer looks fine, and is actually very drinkable, just that bit off. I leave everything in an ale pail for at least 3 weeks

I've had this funk for the last few brews. I tried bottling 2 batches, and while the flavor is not as pronounced, it's still there. I even thought it may have been old hops, but I've eliminated that because the extract kit was pre-hopped.

I know this is a shot in the dark, but has anybody had a similar experience with this problem? It seems it's definitely on the cold side of the process. I rack with an autosyphon and chill with a plate chiller while whirlpooling back into the BK. I'm stumped.

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Old 02-11-2011, 06:58 PM   #2
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Only time I have seen anything like this was when either plastic bucket had micro scratches hiding bugs or old transfer tubing. After replacing those off bitterness tastes went away. Not sure if this is your case or not but wanted to share my story.

Good Luck...

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Old 02-11-2011, 07:05 PM   #3
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Check water supply?

IMO Oxidation takes a bit of time to develop, and it's pretty unusual to find it if you are relatively careful.

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Old 02-11-2011, 07:10 PM   #4
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I'd start with the process of elimination with my next brew. Ditch the "Ale Pail" and siphon. Those seem to be the most likely culprits for harboring bad things. Plate chillers seem to be notorious for being unable to be completely clean and sanitary also. If you have doubts about the chiller I'd either not use it or clean the hell out of it prior.

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Old 02-11-2011, 07:18 PM   #5
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Bake the chiller at 300 for 3 hours or run some Acid #5 through it for 30 minutes at 150*f.

If the taste is still there replace the pails and siphon.

If the taste still wields it's ugly head after that........


Maybe try coffee?

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Old 02-11-2011, 07:21 PM   #6
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What water are you using? Have you tried store-bought spring water?

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Old 02-11-2011, 07:24 PM   #7
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Quote:
Originally Posted by AZ_IPA View Post
What water are you using? Have you tried store-bought spring water?
Maybe he shoul'd try some organic barley.
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Old 02-11-2011, 08:16 PM   #8
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Quote:
Originally Posted by GilaMinumBeer View Post
Bake the chiller at 300 for 3 hours or run some Acid #5 through it for 30 minutes at 150*f.

If the taste is still there replace the pails and siphon.

If the taste still wields it's ugly head after that........


Maybe try coffee?
I am kinda suspecting the chiller. I don't remember this at all when I was using an IC. But then again, I don't remember this before I started using the RIMS either. Both are CIP with PBW, hot, then rinsed with equally hot water. I'm ready to try any and all recommendations.

Quote:
Originally Posted by Homercidal View Post
Check water supply?

IMO Oxidation takes a bit of time to develop, and it's pretty unusual to find it if you are relatively careful.
I know I have chloramines, hence the campden. But the mineral make-up of the water should be fine for the baseline treatment AJ recommended.

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What water are you using? Have you tried store-bought spring water?
No. Not yet. But that's a good idea to eliminate that source. I think I have good brewing water though.

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Originally Posted by GilaMinumBeer View Post
Maybe he shoul'd try some organic barley.
I know this fella in AZ who's just getting into barley farming. I could probably get as much as I want. Outside that, it would be Organicbarley.com, minimum order 12 tons.
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Old 02-11-2011, 08:24 PM   #9
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Check the Autospihon to see it it is getting worn and letting air in. Just a thought - if it was pre-hopped extract, I'd suspect that. Have they all used pre-hopped extract?

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Old 02-11-2011, 08:34 PM   #10
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Quote:
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Check the Autospihon to see it it is getting worn and letting air in. Just a thought - if it was pre-hopped extract, I'd suspect that. Have they all used pre-hopped extract?
No, this was an extract kit that I brewed to eliminate the possibility of problems with my no-sparge mashing process. The others have been all-grain, and with relatively fresh (vacupacked in freezer) hops. I can't really see any excessive air bubbles in the the autosyphon tubing.
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