two_one_seven

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That's what I'm wondering. If you run the sparge really long you can pull some of the wrong stuff out of the grain. If you were going bigger on the alcohol in the first few batches maybe that was covering this up. I batch sparge. 3-4 gallons in one shot, stir it up and let it sit for about 10 mins, reset the grain bed and run off. It takes about 15 mins total.

jaynik

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I think you just didn't trust your instincts. If your water tastes bad out of the tap, don't use it to make anything! I hope your next batch comes out better.

ThatOneGuy

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Has your fermentation been consistent? I have read excessive fusel alcohol can cause headaches.

danio

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Fermentation is usually slow to start since I've been chilling the wort to 72F or so. Then I set my freezer to 65 (with thermometer attached to carboy with insulation) and walk away. In that period of time it's dropping in temp but fermentation is also starting slowly.

I do notice it's not as much in the aroma, and it diminishes at cooler temps. It's VERY noticeable at room temp.

I may try batch sparging. I didn't know it was so simple. How hot is the sparge water usually? Is there a water to grain ratio? Is it still 1.25?

Edit: Yeah I will definately switch water even if that's not the problem. I never thought about how gross mine is :-)

Dan

chumpsteak

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This happened to me on my first 2 AG batches too. The beer almost tasted like it had solvent in it and gave me a headache right after drinking it. I've since come to know this a phenols and can attribute it to uncontrolled fermentation temps and probably underpitching. We fermented those first 2 batches in a 68 degree room after pitching around 72. I've heard the flavor described as nail polish remover too. Whatever you want to call it it's just down right nasty and I hate to report that after 8 months in bottles it still isn't gone.

Before you go too crazy working on your water profile you might consider going to ferm chamber or swamp cooler route and try to keep your beer under 65 while it ferments. 68 in the room turns into 75 in the carboy real fast.

Anyway, I built a fermentation chamber after the phenol infested beers and have fermented every beer since below 66 degrees with no off flavors and no more phenols.

Good luck.

sipNswirl

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yup, definitely sounds like a high (or fluctuating) fermentation temp is to blame.

danio

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One last thought - I've been draining my wort from my mash tun into my pot without a hose. I just realized that this could cause oxidation due to the temperature. It's about a 2' drop so maybe that's it.

Either way, I'm gonna just improve my technique\ingredients in every possible way for my next brew. I will also do a batch sparge for simplicity.

I don't know if high temps is it...my 65F reading is from my fermometer, not the room. And I'm actually fermenting inside a freezer with a johnson thermostat control (taped to the carboy...it also reads 65F.) I mean it could be, it's just it's US-05 and my typical ferm temps haven't changed for years.

Anyway, thanks again everyone!

Dan

DannyD

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I would suggest plain recipe(even the same a your previous batch to compare), 100% bottle/ro water (with nothing added now) and batch sparge like you said. Limit the variables and hit temps
good luck

kcpup

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kcpup

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Danio, if you're talking about draining wort from mash tun to boil pot don't fret too much about that. You've got the boil ahead of you.

Use RO water and don't forget to do the additions Yooper suggested. If you don't treat the RO water your mash efficiency will suffer. Keep your RO water additions simple.

Cheers