So I gave this numbing beer another week in the primary and then racked to the carboy for the last 7 days. I took a sample this morning and the good news is, it doesn't numb my mouth anymore, but it still has a strong phenol/medicinal taste to it. With the advice of this forum, I attribute that to the lack of a starter and slightly high ferment temps.
Anyways, I had hoped I'd be able to bottle today but with this off-taste, I take it as a no-no. Has anyone had a similar experience with phenol and will it go away? Ever? If not, I can't see myself ever drinking this. Should it be dumped, left in the carboy (and for how much longer before giving up?), or should I bottle and let it condition in there for another month?
The phenol taste will reduce somewhat, probably not enough to be drinkable if it can numb your mouth though.
I'd say save it for cooking if you've got tons of bottles lying around. Even if it's not drinkable I'm sure it would still make for some good chili, beer battered shrimp, or drunk chicken.
...I can't see myself ever drinking this. Should it be dumped, left in the carboy (and for how much longer before giving up?), or should I bottle and let it condition in there for another month?
Thanks for the help!
I've dumped two batches in 7 years...very sad days. Try NOT to dump it. If you can, let it sit in the corner for another month (dry-hopped beers need to be consumed earlier, this may be okay to sit). Get busy on another batch. Then, in a month, if it's still too bad, dump it. But you may be pleasantly surprised...
__________________
It must be understood that common sense and caution are factors which cannot be built into this product and must be supplied by the operator.
I'm surprised the peated malt angle wasn't pursued more. Some of the peatier Islay malt whiskies taste distinctly of TCP, which would possibly bring that phenolic flavour and sensation.
Have you tried anything like Laphroaig before? Is that an element of what you're sensing?
I'm surprised the peated malt angle wasn't pursued more. Some of the peatier Islay malt whiskies taste distinctly of TCP, which would possibly bring that phenolic flavour and sensation.
Have you tried anything like Laphroaig before? Is that an element of what you're sensing?
+10000
Didn't even noticed that in the recipe. That could be the culprit
__________________ Primary: air and sadness =( Kegged: Cascadian Dark Ale, American Amber Ale Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10 -- 6 of 13 remain)
LA GALAXY -- 2011 Supporter Shield winners and MLS Cup Champs
LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!
Well, I still haven't dumped the batch. I'm glad I haven't because the phenol is slowly fading. I took a sample last night and besides a small residual taste of phenol, it's pretty good. I'm thinking 2-3 more weeks and I can probably keg/bottle it. Until then, I'll spring for another carboy and move over the next batch.
Thanks for all the suggestions. Maybe I'll run some tests on the peated malt someday; or just stay away from it.
Peated malt is strong suff. .25 lbs is really too much imo. I love Scotch, but peated malt in beer doesnt work too well for me, it is very medicinal, which works in whiskey not beer.
__________________
Primary 1 Traditional Porter
Primary 2 Kentucky Common
Primary 3 air
Primary 4 Air
Secondary 1 air
2 air
3 air
4 air
Kegged
Fall Amber, Sparkling Cider, Cream Soda, Gum Bleeder II, Dunkel
Damn big drinkin' weekend
.jpg-1311185420.jpg)
Linear Mode
