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Old 03-28-2013, 06:05 PM   #1
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I just tasted my recent IPA. I hopped the hell out of it, used distilled water with a little bit of calcium chloride added (thanks Yooper!), was an absolute freak about santitation, have a temperature controlled fermentation chamber, that I kept at 62 degrees (US-05) the entire duration of fermentation, and at bottling, used distilled water to mix my priming sugar with. I'm STILL getting a weird off flavor. See below for the explination of this flavor. Why is this happening to me? I'm using distilled water!

I haven't brewed 1 single batch of homebrew that made me say "wow" since I started this hobby over a year ago. I'm about to give up...

"My homebrew tastes like I'm burping vinyl tubing and plastic bags" Caused by Chlorophenol

What might have happened?
Using bleach to clean your brewing equipment or having highly chlorinated tap water where you live is most likely the culprate for homebrew with a 'plasticy' finish..particularly noticeable when you burp.

Preventative steps / options:
1) Avoid chlorinated water by using distilled water from your local grocer
2) Pre-treat chlorinated tap water by boiling for 15-20 minutes then cooling. This will evaporate chlorine and remove excess amounts from the water.
3) Pre-treat water with a Campden Tablet (potassium metabisulfite). The Campden tablets act as a catalyst for Chlorophenol removal.

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Old 03-28-2013, 08:05 PM   #2
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Nobody?

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Prim #1: Ed Wort's Bavarian Hefe
Prim #2:
Prim #3:
Prim #4:
Prim #5:
Prim #6:
Bottled: Saddle-Up IPA, Leaf House IPA
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Old 03-28-2013, 08:18 PM   #3
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If indeed it is excess chlorine causing your off flavors, the simplest route would be to fill your liquor tank with tap water and let it sit at least 24 hours, uncovered for the chlorine to evaporate.

(Think - prepping an aquarium for fish)

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Old 03-28-2013, 08:31 PM   #4
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Quote:
Originally Posted by BierMuncher View Post
If indeed it is excess chlorine causing your off flavors, the simplest route would be to fill your liquor tank with tap water and let it sit at least 24 hours, uncovered for the chlorine to evaporate.

(Think - prepping an aquarium for fish)
So there's chlorine in distilled water?
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Old 03-28-2013, 08:36 PM   #5
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Quote:
Originally Posted by JeffoC6 View Post
So there's chlorine in distilled water?
No, there isn't.

Is this Extract or AG that your doing ?
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Old 03-28-2013, 08:38 PM   #6
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Quote:
Originally Posted by JeffoC6 View Post
So there's chlorine in distilled water?
You will need to detail the hardware involved. Specify the source of each hardware item. It is clearly not process. The source is coming from some hardware feature that you have acquired.
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Old 03-28-2013, 08:39 PM   #7
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Quote:
Originally Posted by BierMuncher View Post
If indeed it is excess chlorine causing your off flavors, the simplest route would be to fill your liquor tank with tap water and let it sit at least 24 hours, uncovered for the chlorine to evaporate.

(Think - prepping an aquarium for fish)

Yes, aged water. I let it sit out for weeks on end, I have fish too, so they get some of it..........
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Old 03-28-2013, 08:39 PM   #8
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Another cause of phenolic flavor can be infection. Was this fresh yeast, or a reused yeast?

The process looks great, with no tap water used. Unless it's being used for cleaning of equipment or rinsing, I don't see how any chlorinated water could make it into this process.

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Old 03-28-2013, 08:40 PM   #9
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Wait...how are you using bleach? Your post is not very clear

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Old 03-28-2013, 08:45 PM   #10
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Do you clean/sanitize with bleach?

Do you have any plastic equipment? Is it possible some of it's not heat-rated or is otherwise deficient in such a way that it's leaching into the beer?

What about the bottles -- glass or plastic? And, what products and processes do you use to clean and sanitize them?

Does the plastic flavor show up in hydrometer samples before pitching or bottling, or only after the bottles have sat a while?

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