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Old 02-11-2007, 10:09 PM   #1
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Default slight chloraseptic taste in German hefe post-primary - normal?

Well, I just racked my hefe into the keg. Used a recipe I got from HB_99 (thanks, Bill!).
Using White WLP300 hefe yeast, and fermenting at 64-68F, it stayed in primary for 14 days (OG 1.048). At time of kegging this evening it had FG of 1.013. Color is nice, still some cloudiness. Good banana scent and slight clove scent/flavor, too. When my wife tasted it, she said she smelled the banana scent, and got some of the clove, but then she surprised me and said it had a slight chloraseptic-like aftertaste in the front of her mouth. I seee that phenols are the cause of this (also called "band-aid") flavor.
QUESTION: is this normal at this stage, since the hefe yeast strain does produce esters and phenols, or could I have somehow contaminated something? I was pretty judicious about sanitizing and rinsing with boiled water. Too much time in primary maybe? As a fairly new brewer, and especially with this being my first batch of hefe-weizen, some help from a seasoned brewer would be great -- thanks! -Lou

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Old 02-11-2007, 10:33 PM   #2
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what did you use to sanitize that you had to rinse?
if it was bleach - that could be the culprit

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Old 02-11-2007, 10:43 PM   #3
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I would agree, if you're using bleach I'm afraid this might be the culprit. I've had to dump a batch because of this; heartbreaking.

But, I've also made hefes before and tasted them early and they've been quite odd - give it some time.

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Old 02-12-2007, 03:20 AM   #4
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Sounds like it could be a bleach problem. Was your primary plastic?

I use plastic also, but I no longer use bleach except for an overnight soaking to get out the trub ring, and that is really low on the bleach scale. Always follow up with a good HOT water soak/rinse.

You should not have any off flavors with the weizen...sweet, bitter, banana, or clove...that's it.

Give it another week and see what happens to the brew then. Sometimes, many times, brews change flavor. I've had brews at 1 month out that I did not care for and 3 months out I wish I had more to drink.

The trick is having more choices so you can switch them out if one is not ready.

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Old 02-12-2007, 12:32 PM   #5
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Primary was 6.5 gal glass carboy. I didn't use bleach. I used b-brite first (carboy was new). Then rinsed it w/super hot tap water a bunch of times, then used iodophor at recommended level of strength (on bottle), then rinsed it twice with boiled water to be sure to avoid any possible tastes from the sanitizer. I didn't pick up on the chloraseptic taste, but my tastebuds are the type that need strong flavors for me to notice, usually (ex: I like espresso coffee, strong red xinfandel & cabernet wines, single barrel scotches, and medium-strong honduran, nicaraguan, or cuban cigars). I think I'll wait to see how it goes once carbonated. I didn't prime w/sugar prior to kegging, just doing the force carbonation thing. Thanks for the feedback, I'll try to update at next tasting (week or two).

Suggestions for batch #2? I'm thinking something Irish, fairly simple and that "average joe" beer drinkers would swill -- might be able to just barely squeeze a batch in for St. Patties weekend if I also keg and force carb.

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Old 02-12-2007, 12:50 PM   #6
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OK, on the weizen...standing by waiting for an update...

Go for an light Irish ale...a dark beer won't be ready by SPD.

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Old 02-12-2007, 01:35 PM   #7
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This might sound crazy, but occasionally when I'm drinking a weizen I could see how the clove smell/taste could suggest an antiseptic. (For instance, in many antiseptic products, a chief ingredient is clove-oil).

See if your SWMBO is particularly prone to interpreting clove that way- I sometimes do.

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Old 02-14-2007, 12:51 AM   #8
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Light Irish ale recipe with some sweetness to it, anyone care to share...
Good point on the clove oil, I'll see if she brings the chloraseptic thing back up after she tastes the carbonated version of the hefe.

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Keg carbing & conditioning - nada
Drinking - store bought: Loose Cannon IPA, Wachusett IPA.
On deck: Trying to decide (beer); wine kit likely (red wine)
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Old 02-14-2007, 01:18 AM   #9
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I'd agree with P-Funky Lout.

If you can't taste the antiseptic taste your wife is speaking of, chances are it's not that.

I've lost one batch to the band-aid flavor and let me tell you there is no mistaking it. I tried to choke down the whole batch but dumped it. It was undrinkable.

If your beer is drinkable, you're probably ok.

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Old 02-14-2007, 01:31 AM   #10
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It could also be something that was on her tongue prior to drinking the hefe.

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