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Old 06-20-2012, 05:24 AM   #1
swallace
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Default Aftertaste in brews

I've brewed 2 batches so far and I'm getting a almost plastic aftertaste and even a slight smell of the same caliber. I'm at a loss as to why this is happening to my brews. I've done some searches and they all point to water. I used bottled water for both brews and as far as I'm aware, bottled spring water (arrowhead to be specific) doesn't contain any chloramines and doesn't require campden tablets or similar.

Both were extract brews. Different recipes, one was an Irish Stout and the second a Honey Kolsch.

I know I had the fermentation temperature a little high on the first batch so I thought that was the problem, I lowered the temp on the second batch to about 62 for about 3 weeks and had it about 68 degrees for the fourth week (US-05 yeast). Although it's not as strong, It still has the same aftertaste.

I'm usually pretty sensitive to any plastic taste in bottled water, this doesn't exactly taste the same but the closest thing to describing it. I tasted the bottled water pre-brewing and I didn't detect any off flavors.


Could it be the fermentation bucket? Both my brews were month long primaries in a plastic bucket I got from my LHBS.

First batch I just used a single pouch of wyeast so I suppose it's possible I under pitched but I don't think I under-pitched the yeast is the second batch, no starter since it was dry yeast... I re-hydrated per recommendations.

The only other thing I can think of is maybe pitching at the wrong temperature. I'm still a little fuzzy on exactly what that temperature should be.

Thanks.

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Old 06-20-2012, 05:31 AM   #2
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Sounds to me like it may be the bucket. I've only used glass carboys for fermentation, so I haven't had that issue at all. I don't think it is your water. Arrowhead tastes good. I use the $0.88 a gallon spring water from Wally-world and there isn't any plastic taste.

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Old 06-20-2012, 05:33 AM   #3
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Are you bottling? How long do you let them condition? It's probably just your beer being green. Check out this thread. The post Revvy makes on the first page should just about sum it up for you. Good luck and cheers!

http://www.homebrewtalk.com/f13/plastic-taste-109824/

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Old 06-20-2012, 05:38 AM   #4
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First batch was bottled (stout). Tasted at 3 weeks and 6 weeks at 70 degree conditioning, same aftertaste.

Second batch was keg'd, and is about 2 weeks old in the fridge.

I know stouts can take a few months to condition and the recommended minimum for keg condition is around 3 weeks but I have never read young beers as having this sort of aftertaste.

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Old 06-20-2012, 05:43 AM   #5
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Also, I used iodophor for the first batch and starsan for the second batch.

I aerated the second batch's wort with o2 before pitching.

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Old 06-20-2012, 07:56 AM   #6
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carbonic acid (due to over carbonation) can sometimes be described as "plastic-y" tasting.

how are you priming/force carbing?

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Old 06-20-2012, 12:26 PM   #7
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pitch around your fermentation temp. ~70f. I would also make sure your fermetation area is not damp. i believe plastic is a little more suspect in damp conditions.

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Old 06-20-2012, 02:10 PM   #8
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Quote:
Sounds to me like it may be the bucket. I've only used glass carboys for fermentation, so I haven't had that issue at all.
Plastic fermentation vessels DO NOT give off a plastic taste in the brew. I've done about 75 beers in plastic fermenters. The only way this would be possible is if the OP were using some sort of cheap chinese plastic bucket from the 1980s that he found at the dumpster or anything else that common sense would flag as suspect for homebrewing. Pretty much anything you can find in bucket/fermentor form these days is going to be Polyethylene or Polycarbonate plastics, neither of which leech chemicals up to temps much higher than fermentation temps.

Unless you are fermenting in your grandmother's tupperware, you aren't getting that aftertaste just from having a plastic bucket.
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Old 06-20-2012, 03:20 PM   #9
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Quote:
Originally Posted by brewski08 View Post
carbonic acid (due to over carbonation) can sometimes be described as "plastic-y" tasting.

how are you priming/force carbing?
First batch was bottled so I boiled priming sugar/water. Doesn't seem over-carbonated.

Second batch was carb'd by the set and forget method. I think my fridge is somewhere around 38 deg. at 10psi (per chart I found floating around here)
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Old 06-20-2012, 03:22 PM   #10
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Quote:
Originally Posted by mrclean View Post
pitch around your fermentation temp. ~70f. I would also make sure your fermetation area is not damp. i believe plastic is a little more suspect in damp conditions.

Interesting... well I do keep the fermentation bucket in a tub of water with ice so I suppose this could be the case.
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