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Old 09-12-2009, 03:22 AM   #1
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Default Phenols

What would cause phenols to become present in an extract batch?

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Old 09-12-2009, 03:30 AM   #2
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High fermentation temps would be my diagnosis....Where were those at for you?

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Old 09-12-2009, 03:30 AM   #3
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Yeast would!

Can you elaborate on what happened? Yeast produces phenols, sometimes at low temps, like belgian yeasts, and some yeast produce phenols at high temps when they are stressed. Sometimes you want phenols, like a Hefe, and sometimes you don't, like and IPA.

Btw, extract has nothing to do with it.

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Old 09-12-2009, 03:40 AM   #4
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I read in "Fearless Brewing" that phenols are produced during mashing and sparging, oversparging, the use of chlorinated water, and the introduction of wild yeast.

I used an extract kit, with air tight fermentation, so none of those should effect it.

Fermentation temperature was high though...78-82%

I only tasted them in one bottle...each bottle has tasted different...lol...but I was curious based on the "Fearless Brewing" guidelines what would cause it.

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Old 09-12-2009, 03:48 AM   #5
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Quote:
Originally Posted by Spyd3r View Post
I read in "Fearless Brewing" that phenols are produced during mashing and sparging, oversparging, the use of chlorinated water, and the introduction of wild yeast.

I used an extract kit, with air tight fermentation, so none of those should effect it.

Fermentation temperature was high though...78-82%

I only tasted them in one bottle...each bottle has tasted different...lol...but I was curious based on the "Fearless Brewing" guidelines what would cause it.

What style are you brewing? I'll tell you right now the phenols came from high fermentation. 78 is up there, 82 is like saisson temp. Unless it was a hefe this is certainly your cause. Can't speak for the book, but that doesn't sound right to me.
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Old 09-12-2009, 03:53 AM   #6
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Yeah, I have no way to control fermentation right now. My fridge can hold temps of 50-52, and my house is hot as balls in the summer. I put the fermenter in the inner most closet, but it was still around those temps.

The bottle that I could taste phenols in was a 22oz...the others that I've tried throughout the aging process were 12oz and negative phenol. Could this play a role? Bigger aging bottle in warmer temperatures?

It's an English Brown...Brewers Best kit

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Old 09-12-2009, 03:58 AM   #7
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Hmmm that's weird, I would think it would be noticable in all of them. When you say phenols describe....

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Old 09-12-2009, 04:01 AM   #8
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plastic aftertaste

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Old 09-12-2009, 04:03 AM   #9
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Did some reasearch:
Cause: Bacterial Contamination can be responsible, or not rinsing your equipment thoroughly after sanitizing with bleach is another culprit. Also, phenols can actually be leached from the grain husks by overcrushing or oversparging your malt. So I was wrong on that...

I would say it is from not sanitizing your 22oz bottle well enough.

By the way search swamp cooler no this form, and try that on your next ferementation to control temps.

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Old 09-12-2009, 04:08 AM   #10
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I soaked and sanitized all of the bottles...granted some must've been more clean than others lol...but I didn't rinse after the sanitation bath.

Perhaps the bigger bottle's surface area had more sanitizer on it than the others?

Thanks for your help.

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