8 batches and I still can't shake this off flavor... - Page 3

**-TH-** · 02-25-2009, 10:51 AM

Quote:

Originally Posted by TheFlatline

Are you scorching your extract or corn sugar?

I know scorched sugar smells/tastes like burnt plastic, so it makes me wonder.

I know scorched extract can have that off flavor you're describing too.

Also, you may want to cycle out your plastic tubing as well.

I'm pretty sure not the extract. I always turn off burner when stirring in, but just to make sure last time I only used DME and still had "the flavor".

The corn sugar on the other hand is very possible. What is the proper method to avoid scorching it?

RedIrocZ-28 · 04-01-2009, 12:54 AM

-TH- did you ever get this figured out??

Let me know.

**-TH-** · 04-01-2009, 01:15 AM

Quote:

Originally Posted by RedIrocZ-28

-TH- did you ever get this figured out??

Let me know.

Well on 2/28 I brewed an experimental batch and split it into 4 diff fermenters, used 2 kinds of yeast, primed using 5 different methods, and bottled with and without bottle bucket/spigot/wand. Its been in bottles 1 week so far and I plan to wait 2 more before I taste them. I will definitely post the results.

**IrregularPulse** · 04-01-2009, 12:44 PM

I seem to notice this off taste on all batches bottled with corn sugar, and none kegged using co2 for carbonation.

**-TH-** · 04-01-2009, 12:52 PM

Quote:

Originally Posted by IrregularPulse

I seem to notice this off taste on all batches bottled with corn sugar, and none kegged using co2 for carbonation.

Yes my hunch is corn sugar also (although my hunches have all been wrong to this point). I think I may have been scorching it by boiling it vigorously for 10+ minutes. Either that or its from the crappy bulk stuff at the LHBS. This time I tried different sugars, carb tabs, with or without boiling, etc. We'll see what happens...

RedIrocZ-28 · 04-01-2009, 06:34 PM

Is the corn sugar and priming sugar the same stuff? If so, I mistakenly told you I used the same stuff. I use the 5oz packets of priming sugar. Also, I only boil the priming solution with the sugar in it for maybe 2-3 minutes at MOST.

**-TH-** · 04-01-2009, 07:11 PM

Quote:

Originally Posted by RedIrocZ-28

Is the corn sugar and priming sugar the same stuff? If so, I mistakenly told you I used the same stuff. I use the 5oz packets of priming sugar. Also, I only boil the priming solution with the sugar in it for maybe 2-3 minutes at MOST.

Don't worry you told me correctly. In fact I found the 5oz packets that you use and tried some in this test batch (among other methods). I tried it both boiled and straight into the bottle. I still may have scorched it by boiling too long and vigorous (doh!) but it will be interesting to see how the results turn out.

anemic · 04-01-2009, 07:47 PM

1) you have a stir plate & you are pitching dry yeast? try a liquid yeast + starter

2) I read S-04 is possibly a producer of sulfur, which may produce "rubbery" flavors - I wonder if that could be? I searched sulfur and US-05 & got some hits, could be an issue.

3) Time is our great friend, so what about going 2 weeks primary 2 weeks secondary 3 weeks bottle conditioning? I see you have not done that yet with any of them. It's pretty well the Northern Brewer standard method.

**-TH-** · 04-01-2009, 09:13 PM

Quote:

Originally Posted by anemic

1) you have a stir plate & you are pitching dry yeast? try a liquid yeast + starter

2) I read S-04 is possibly a producer of sulfur, which may produce "rubbery" flavors - I wonder if that could be? I searched sulfur and US-05 & got some hits, could be an issue.

3) Time is our great friend, so what about going 2 weeks primary 2 weeks secondary 3 weeks bottle conditioning? I see you have not done that yet with any of them. It's pretty well the Northern Brewer standard method.

1) Yes I definitely plan to. Looking forward to using my stirplate for the first time. I split my current batch: half with dry and half with liquid. I'm very much interested in seeing if there's a difference.

2) Yes I have seen that about S-04 as well, and to a lesser extent US-05. In most cases it was related to high ferm temps though which led me to building my fermentation chamber (which isn't a bad thing to have anyway).

3) Yes again! although batches 7 & 8 were each 4 weeks in primary (no secondary) & 3+ weeks minimum in bottles. I have recently sampled all 8 batches and they still all have the "flavor". Some have been in bottles over 4 months. Its been a long, slow process when I have to wait 7-8 weeks between tries, especially when I have no pipeline!

Thanks for the advice - keep it coming!!!!

Guybrush3pwood · 04-02-2009, 02:58 AM

I'm watching this thread pretty eagerly.

My first batch (kit bavarian brown) had a faint plastic taste to it, but nothing that got in the way of enjoying it. My second batch was an IPA bottled 2 weeks ago after 1 week in the primary and 2 in the secondary. I cracked open one today to try it out and I'm still burping hot plastic. The taste is definitely plastic, not medicinal, it tastes like bottled water that has been left out in the sun until it's warm.

From what I've read here and elsewhere, I'm thinking the Philadelphia tap water is to blame, I know for a fact they use chloramine and other than running it through a Brita filter and boiling it I haven't changed it in any way. I use Iodophor to sanitize and haven't used any bleach products in my cleaning.

I have my fingers crossed that the Heffe I just bottled won't turn out with this taste, and on my next batch I'll be switching to bottled to troubleshoot.

Any other Philly homebrewers notice this with their tap water?