I bottled my second AG yesterday and again, I'm disappointed.
I noticed the strong cat-piss aroma again, it's the same odor I blamed on Simcoe Hops for my first AG batch (bottled a month ago, and tasted a bottle yesterday and the cat piss is still there). I only used Citra and Amarillo in this second batch.
I'm trying to think of what I did the same in both batches. The grains, the LHBS, the yeast, ferm temp, pretty much everything was different batch 1 to batch 2.
Here's what was the same:
-Lots of Amarillo, some dry-hopped.
-Bleach used as sanitizer
-Same primary vessel
After listening to the podcast from a couple years ago about going 50 ppm hydrochlorite into water, then adding same amount of vinegar for ph to make it more toxic in small concentrations for a no-rinse sanitizer, I'll be doing that from now on. But I just found that podcast yesterday, after it's too late. Is it possible that trace amounts of the bleach from sanitizing the primary bucket would have this strong of an impact in a heavily dry-hopped beer?
I'll post the exact recipes if any of you think it's relevant. Thanks!
I noticed the strong cat-piss aroma again, it's the same odor I blamed on Simcoe Hops for my first AG batch (bottled a month ago, and tasted a bottle yesterday and the cat piss is still there). I only used Citra and Amarillo in this second batch.
I'm trying to think of what I did the same in both batches. The grains, the LHBS, the yeast, ferm temp, pretty much everything was different batch 1 to batch 2.
Here's what was the same:
-Lots of Amarillo, some dry-hopped.
-Bleach used as sanitizer
-Same primary vessel
After listening to the podcast from a couple years ago about going 50 ppm hydrochlorite into water, then adding same amount of vinegar for ph to make it more toxic in small concentrations for a no-rinse sanitizer, I'll be doing that from now on. But I just found that podcast yesterday, after it's too late. Is it possible that trace amounts of the bleach from sanitizing the primary bucket would have this strong of an impact in a heavily dry-hopped beer?
I'll post the exact recipes if any of you think it's relevant. Thanks!