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Old 04-07-2013, 11:47 AM   #11
TriggerFingers
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Hmmm....now that is interesting. Like I said it only happened to me once, and I attributed it to pitching too warm. Clove sure sounds like a ester to me, but maybe it could have been something to do with a batch? My notes show that it subsided after some time....maybe yours will too....

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Old 04-07-2013, 02:37 PM   #12
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Originally Posted by TriggerFingers View Post
Hmmm....now that is interesting. Like I said it only happened to me once, and I attributed it to pitching too warm. Clove sure sounds like a ester to me, but maybe it could have been something to do with a batch? My notes show that it subsided after some time....maybe yours will too....

Best,

TF
"Clove" isn't an ester- it's a "phenol". That's very common when Belgian yeast are used as it's a character of those strains, and it's also common when chlorinated water is used (it forms chlorophenols). Another cause of "clove" is infection.
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