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Old 02-14-2013, 11:57 PM   #21
maltoftheearth
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I brewed a Scottish ale and took a small portion of the wort and boiled it. The idea was to carmelize the wort but if you overdo it then a rubbery taste can result. If I recall correctly this is equivalent to attempting a malliard reaction but burning the subject matter.

So you may be having an issue with your wort sticking to the pot during the boil. Just a thought based on my experience.

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Old 02-15-2013, 03:00 AM   #22
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Quote:
Originally Posted by KCBrew View Post

Do you ever add straight tap water to the beer? Is it possible that you top off post boil? Perhaps your municipal water supply doesn't have consistent additions of choline/chloramines to the water supply?
The inconsistent levels of chloramines or chlorine are very likely. I've read that every so often a water department may decide to flush the system with higher than normal amounts of these chemicals. And I remember one time water from the tap reeked of chlorine. I called the water department and they told me they had accidentally let too much into the system.

When I started using campden tables, I noticed my beer tasted cleaner. I don't know that I would have called the off flavor 'rubber', but there was a definite difference.

Try campden tablets or a charcoal filter and let us know how it goes!
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