rviator325
Member
Afternoon/morning all; unfortunately my first post on this board is about a questionable brew. I've been lurking for a few months and have learned so much from everyone.
I've brewed 6 five-gallon extract batches and have been having a good time doing it. I consider the first 2 batches a wash; drinkable but a bunch of noob mistakes. 3rd and 4th batches (a Belgian Trippel (bottled) and a Weisen (kegged)) came out great. I was about to rack my 5th batch, a Strong Scottish, to a carboy after 12 days in primary and noticed a very unpleasant taste while taking a SG sample. It started out at 1.072, within 2 points of predicted OG, and is at 1.021 today, also within 2 points of predicted FG. Anyways, the taste makes my mouth feel numb, very much like chloraseptic. The only other post of similar nature on here I found was: https://www.homebrewtalk.com/f39/beer-makes-my-mouth-feel-numb-161653/ .
I already plan to let it sit on the yeast cake for another week, but I haven't had this 'issue' with the other 4 batches I've brewed and tasted. I have the recipe in the garage, but it's nothing out of the ordinary. I chilled the 3 gallon wort pretty quickly with a home-made immersion chiller, topped off to 5.25 gallons, and let it ferment in a 6.5 gallon bucket at 70 degrees in the living room (SWMBO has no problem since the Weisen is all hers).
So, in order to introduce myself, and to find an answer to this issue, I ask for assistance from the pro's. Any ideas as to the numb-ness of the brew?
Thanks!
Robert
I've brewed 6 five-gallon extract batches and have been having a good time doing it. I consider the first 2 batches a wash; drinkable but a bunch of noob mistakes. 3rd and 4th batches (a Belgian Trippel (bottled) and a Weisen (kegged)) came out great. I was about to rack my 5th batch, a Strong Scottish, to a carboy after 12 days in primary and noticed a very unpleasant taste while taking a SG sample. It started out at 1.072, within 2 points of predicted OG, and is at 1.021 today, also within 2 points of predicted FG. Anyways, the taste makes my mouth feel numb, very much like chloraseptic. The only other post of similar nature on here I found was: https://www.homebrewtalk.com/f39/beer-makes-my-mouth-feel-numb-161653/ .
I already plan to let it sit on the yeast cake for another week, but I haven't had this 'issue' with the other 4 batches I've brewed and tasted. I have the recipe in the garage, but it's nothing out of the ordinary. I chilled the 3 gallon wort pretty quickly with a home-made immersion chiller, topped off to 5.25 gallons, and let it ferment in a 6.5 gallon bucket at 70 degrees in the living room (SWMBO has no problem since the Weisen is all hers).
So, in order to introduce myself, and to find an answer to this issue, I ask for assistance from the pro's. Any ideas as to the numb-ness of the brew?
Thanks!
Robert