Jaeger48
Well-Known Member
Well damn, how to begin?
I took in some beer to the LBHS for some critique and feedback and in my most recent beer that should have been a decent amber came back as having a very strong phenolic flavor and worse, I cracked open a bitter I have bottle conditioning- same thing, and an Irish red in the primary has the same flavor.
Everyone is saying it must be an infection but F me running I'm a clean freak around the kitchen on brew day. Every surface is wiped clean of with a solution of star san, I soak my funnel, boil my strainer, star san my carboy after a good scrubbing and rinsing. I can't for the life of me find a flaw in my process other than I have been using the ice bath cooling method and stirring my beer to maximize the contact with the edge of the brewpot and ice. No splashing or oxidation should be taking place.
I live in a mid-size apartment, about 850 square feet that gets pretty humid during a brew session (electric stove) and I can only think that I am getting problems from the high humidity. One person @ the LBHS said he most often tasted that off flavor at the LBHS he worked at in FL- further making me think it might be the moisture.
Any ideas? I'm very close to calling it quits until I move at the end of May.
I took in some beer to the LBHS for some critique and feedback and in my most recent beer that should have been a decent amber came back as having a very strong phenolic flavor and worse, I cracked open a bitter I have bottle conditioning- same thing, and an Irish red in the primary has the same flavor.
Everyone is saying it must be an infection but F me running I'm a clean freak around the kitchen on brew day. Every surface is wiped clean of with a solution of star san, I soak my funnel, boil my strainer, star san my carboy after a good scrubbing and rinsing. I can't for the life of me find a flaw in my process other than I have been using the ice bath cooling method and stirring my beer to maximize the contact with the edge of the brewpot and ice. No splashing or oxidation should be taking place.
I live in a mid-size apartment, about 850 square feet that gets pretty humid during a brew session (electric stove) and I can only think that I am getting problems from the high humidity. One person @ the LBHS said he most often tasted that off flavor at the LBHS he worked at in FL- further making me think it might be the moisture.
Any ideas? I'm very close to calling it quits until I move at the end of May.