The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > should I be using a glass carboy as the primary fermented?

Reply
 
LinkBack Thread Tools
Old 01-03-2013, 02:59 PM   #1
Jpbrown18966
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 3
Default should I be using a glass carboy as the primary fermented?

I am currently using a food grade plastic bucket, that came with a brewing kit, as my primary fermenting container. I always though that my beer had an odd sweet type of taste to it which I thought I wasn't fermenting properly but the hygrometer was always reading at the appropriate levels. The other day my wife had a sip of my latest batch and she said it had a plastic taste to it, which I was calling "the sweet taste." I used the plastic for about 2 1/2 weeks then transferred to a glass carboy. Could the plastic be giving the beer a funny taste?

__________________
Jpbrown18966 is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 03:01 PM   #2
mrduna01
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Louisville, KY, KY
Posts: 870
Liked 24 Times on 22 Posts

Default

The plastic off flavor is not from the plastic bucket. I use them exclusively. If my mind serves me well I think I remember ferm temps playing a roll in that plasticy flavor. Google plastic off flavor and it should point you in the right direction.

__________________
mrduna01 is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 03:08 PM   #3
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,471
Liked 863 Times on 620 Posts
Likes Given: 1917

Default

The plastic bucket is probably not giving any off-flavor to your beer - I hesitate to say that it absolutely is not, but it is very unlikely. Many outstanding brewers make award winning beers using plastic bucket fermenters.

On the other hand, using a glass carboy as your primary fermenter is also fine - that's what I do. I like that they are easy to clean (a soak in PBW and a rinse is all that's needed), are resistant to scratches and will last forever. Some people don't like that they are heavy and breakable, though.

A plastic taste in your beer could be coming from your water, if you are using tap water - from the chlorine or chloramines. You could try using bottled water (not mineral water, of course) for a batch and see if that makes a difference. My tap water is good for brewing (Lake Michigan), so I use it, but I do two things to reduce the chlorine/chloramine issue - I measure the water into my brew pot the night before I brew and leave it out and then I add campden to the water before heating it up.

And welcome to HBT!

Pappers_ is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 05:05 PM   #4
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 136 Times on 103 Posts
Likes Given: 24

Default

Four reasons I could think of off the top of my head:

1) Chloramines. They can cause a plastic taste, but are usually accompanied by other phenolic (or spicy/medicinal/Band-Aid) flavors and aromas.

2) Acetaldehyde. At high levels, this can taste like latex paint. Although it is usually more cidery than 'sweet'.

3) Sweet in general. Poor yeast management/health can cause the yeasties to poop out prematurely, but you indicate otherwise.

4) Actual plastic. What temperature are you transferring to your bucket? Some plastics (even food grade) are not rated for higher temperatures and can leach a plastic taste into your fermenting wort.

Hope that helps!

__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 05:48 PM   #5
Jpbrown18966
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 3
Default

Thanks for the tips. I did google off tastes and I'm interested in the chlorophenols associated with using chlorine based sanitizers. I'm real big into using them from the beer course I took but I've never rinsed out, with boiling water afterwards, which I read can cause that solvent like taste. I'm also going to keep an eye on the fermenting temperatures well. Other then that I'm lost because I use a wort chiller and have always have the correct ABV level. I'll let you know if these tips work, thx again!

__________________
Jpbrown18966 is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 06:00 PM   #6
StoneHands
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Birmingham, AL
Posts: 434
Liked 31 Times on 28 Posts
Likes Given: 9

Default

Everyone has just about covered your issue, but I want to chime in and reiterate what was said on controlling fermentation temps. I'm of the opinion that controlling your fermentation temperature is the single most important thing you can do to improve the taste of your beer (followed closely by yeast pitch rate). Stick with it!

__________________
StoneHands is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 06:00 PM   #7
Jayhem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Culpeper, VA
Posts: 2,561
Liked 254 Times on 206 Posts
Likes Given: 1156

Default

I would guess fermentation temperatures too high.

The actively fermenting beer usually is 5-8 degrees HIGHER than ambient air in the fermentation room so for most ales you do not want the room temp to be above 60F for the active part of fermentation.

__________________

Next up: English Pale Ale (ESB)
Primary 1&2: White Zombie (Amarillo IPA)
Primary 3&4: Summer Kolsch
Bottle Conditioning/drinking: Amber Rain (Dry Hopped Amber Ale), SM Belgian Golden Strong

Jayhem is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 06:22 PM   #8
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,471
Liked 863 Times on 620 Posts
Likes Given: 1917

Default

Quote:
Originally Posted by Jpbrown18966 View Post
. . .I'm interested in the chlorophenols associated with using chlorine based sanitizers. I'm real big into using them from the beer course I took . . .
Do you mean that you are using chlorine based products like bleach to sanitize? If yes, then I would recommend changing that first - then see if your problem disappears.

There are two great sanitizer products made specifically for homebrewers, Star San and Iodophor. Used as directed, they are no-rinse and will not impart any flavors to your beer.
__________________
http://www.singingboysbrewing.com
Pappers_ is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 08:13 PM   #9
Jayhem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Culpeper, VA
Posts: 2,561
Liked 254 Times on 206 Posts
Likes Given: 1156

Default

Quote:
Originally Posted by Pappers_ View Post
There are two great sanitizer products made specifically for homebrewers, Star San and Iodophor. Used as directed, they are no-rinse and will not impart any flavors to your beer.
StarSan is such an amazing product. I've brewed some 15, 11-gallon batches of beer and bought one of the large StarSan bottles and have only used about 15% of it so far. At this rate it will last me about 7 years!
__________________

Next up: English Pale Ale (ESB)
Primary 1&2: White Zombie (Amarillo IPA)
Primary 3&4: Summer Kolsch
Bottle Conditioning/drinking: Amber Rain (Dry Hopped Amber Ale), SM Belgian Golden Strong

Jayhem is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 08:52 PM   #10
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 136 Times on 103 Posts
Likes Given: 24

Default

Quote:
Originally Posted by Pappers_ View Post
Do you mean that you are using chlorine based products like bleach to sanitize? If yes, then I would recommend changing that first - then see if your problem disappears.

There are two great sanitizer products made specifically for homebrewers, Star San and Iodophor. Used as directed, they are no-rinse and will not impart any flavors to your beer.
+eleventy
__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Glass Carboy for primary? Justintoxicated Beginners Beer Brewing Forum 2 06-25-2012 06:43 PM
Glass Carboy for Primary? BSBrewer Beginners Beer Brewing Forum 18 02-11-2010 03:19 PM
using glass carboy for primary Steiner Beginners Beer Brewing Forum 10 12-17-2007 05:45 PM
Used glass carboy as primary thedude Beginners Beer Brewing Forum 18 03-29-2006 03:15 AM