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10-29-2010, 04:17 AM
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#1
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Location: Kingston, NY
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Question about band-aid/plastic taste
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So I recently brewed a partigyle in which the strong was like an American Strong Ale and the weak one I turned into sort of a steam beer. Only in the steam beer there is a highly detectable and pretty nasty band-aid/plastic taste. I know that this is said to be from chlorophenol production caused by poorly rinsing bleach off equipment. As someone who does use bleach to sanitize, I'm guessing I didn't rinse that carboy well enough. Now what I'm wondering is, does this taste go away with age? Is it going to be drinkable eventually? I really hope so because I hate wasting beer.
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10-29-2010, 01:44 PM
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#2
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Location: Atwater, OH
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It might fade a bit with age but the only way to know for sure is to let it ride.
There are also many other ways to get phenols in your beer, give this a read.
http://www.winning-homebrew.com/phenolic-flavors.html
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Quote:
Originally Posted by Revvy
And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
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10-29-2010, 02:30 PM
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#3
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Yes, those are the tasty phenols, not that gross ones that I ended up with.
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10-29-2010, 11:12 PM
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#4
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Location: Kingston, NY
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bump. Any other thoughts?
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10-29-2010, 11:21 PM
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#5
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Location: SLO, CA
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While beer is still fermenting, it tends to have a really strong band-aid flavor/aroma. Thought I had a ruined beer when I tasted a hydometer sample, but it went away in about a week or so.
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10-29-2010, 11:22 PM
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#6
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It's been in the bottle for about a month and a half, forgot to mention that.
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10-29-2010, 11:22 PM
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#7
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Location: San Diego, CA
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My thought is to stop using bleach. Nothing good can come of it.
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10-29-2010, 11:23 PM
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#8
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Quote:
Originally Posted by bwomp313
It's been in the bottle for about a month and a half
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Yeah, you're stuck with that flavor. It might go away a little, but that is a nasty one, and it doesn't just disappear. |
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10-29-2010, 11:25 PM
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#9
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Quote:
Originally Posted by carnevoodoo
Yeah, you're stuck with that flavor. It might go away a little, but that is a nasty one, and it doesn't just disappear.
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You just crushed my dreams. Guess it's a dumper. |
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10-29-2010, 11:27 PM
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#10
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Sorry. If it were a big imperial stout or something, I'd suggest aging it for years with the potential of getting lucky, but if is that prominent in a beer that light, it isn't really going anywhere before the beer is just an oxidized mess anyhow.
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