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Great bunch of responses. Certainly clarifies my thoughts. A little embarrassed at the question, but I think it was mainly my curiosity that made me ask. Closed system, original beer not infected, purging any new air introduced, should be fairly safe right? All in all, I'll definitely...

Ya. After I posted I figured I was just bein' a bit tooo lazy. I mixed up some starsan and did my duty. Thanks for the posts. :mug:

Ditto. Looks like delicious beer!

Feeling lazy today, and wondering if it's possible. If the first time I used the keg I thoroughly sanitized it, is there a reason I need to resanitize it again before racking the next batch? Appreciate any feedback!

Always a smartass in the group! :p

Just finished a big IIPA that went from 1.094 to 1.022 for an ABV of 9.45% It's dry hopped right now :D Little worried about bottle carbonating it though :o

My latest batch was bottled without using tap water. I just tasted it last night and the off flavor is almost completely gone. Although, it's still slightly noticeable. Now I'm thinking there is a small chlorophenol buildup on my equipment. Any ideas on how to get rid of that? Soak my...

Here I was, thinking my life was complete.... In my hometown no less!

Heretics!!

Yes changing your water is probably the best place to start. Either use spring water or distilled water, or just use campden tablets on the tap water. Just eliminate the untreated tap water from all parts of your procedure... If the problem still exists after that then I would definitely...

Does this phenolic flavor seem medicinal, like band aids? Is it especially apparent when you burp? +1 Although you say... Yet... Did you also replace your autosyphon (if you use one)? There is a small area near the base to which the plunger does not reach. I've heard of...

I may be jumping the gun on this.... .... but this sounds EXACTLY like the problem I've had with my last few batches. I believe I had a problem with chlorine and/or chloramines from my tap water. I had great tasting beer before I bottled it. Then it changed dramatically. It was a very...

From what I understand (not a whole lot), chloramine will not be removed by boiling, unlike chlorine. It also will not be removed by RO. The only good methods that I have heard are slow and prolonged contact with an activated granular carbon filter of some sort or campden tablets as david...

Nope, starsan and tap water. I've used this method on many batches without a problem. Maybe I've gotten more careless about draining every last drop of sanitizing solution out, so there is more tap water left in the bottles to make the difference noticeable. I'm going to use spring water with...

Thank you. Ya, Just trying to pinpoint where in the process this flavor is coming from. I haven't been able to detect it before bottling. In fact, all the beers have tasted great... and then... :(

slut..........

Got the dreaded band aid beer blues :(. I'm trying to narrow down the possible causes. I had heard that chlorophenols are only noticeable after beer has been carbonated. Is this true? TIA.

To earlier poster: I added sugar to the boil. About 30 minutes. Yeah, this is why I added the sugar to the bill. Didn't fully research this idea before I brewed. Dumb mistake on my part.

I was adding 1# to a heavily hopped IIPA to help it attenuate properly. Of course, just after adding the sugar I read that adding it before the yeast can get at the malted sugars can lead to problems. Shot myself in the foot?

sex............