Hi guys I have a question about taste I'm hoping someone can answer for me. Ill start with the equipment, recipe and process I'm using.
I use a plastic water carboy for a fermentation container. I use an oxidative sanitizer for every piece of equipment and bottles. I use a 10 gal cooler/mash tun to mash and sparge. I do a batch sparge.
Okay now the problem (if any). A few months ago I made my first batch of beer. It was an all grain Amber Ale. Long story short I watered it down (no sparging) and tossed it eventually. However it had an odd taste to it. It was pretty awful, my closest comparison is to the band-aid taste I have read about.
A few weeks ago I made an all grain Hoegaarden clone. Everything went well, all my readings were perfect and I was quite happy with the product. I then fermented it in my water cooler fermentor for 10 days. Only ten days because my readings were where they should be only 5 days in, so I bottled after 5 more days. However I noticed the same smell. Band-aid like smell. That made me worried. I tried one of these bottles today (about 3 days after bottling) and I could taste it still. Its not as bad as the first batch, but it really makes me not want to drink any more.
So my question: is this normal? Is this the green taste I read about? Or could I be missing something important (like a real carboy)? Could it be from a lack of wort chiller and creation of DMS (I used cold water around the pot to cool it)? I know I should let it sit for a while. I'm not too worried, just curious about other's experiences.
I use a plastic water carboy for a fermentation container. I use an oxidative sanitizer for every piece of equipment and bottles. I use a 10 gal cooler/mash tun to mash and sparge. I do a batch sparge.
Okay now the problem (if any). A few months ago I made my first batch of beer. It was an all grain Amber Ale. Long story short I watered it down (no sparging) and tossed it eventually. However it had an odd taste to it. It was pretty awful, my closest comparison is to the band-aid taste I have read about.
A few weeks ago I made an all grain Hoegaarden clone. Everything went well, all my readings were perfect and I was quite happy with the product. I then fermented it in my water cooler fermentor for 10 days. Only ten days because my readings were where they should be only 5 days in, so I bottled after 5 more days. However I noticed the same smell. Band-aid like smell. That made me worried. I tried one of these bottles today (about 3 days after bottling) and I could taste it still. Its not as bad as the first batch, but it really makes me not want to drink any more.
So my question: is this normal? Is this the green taste I read about? Or could I be missing something important (like a real carboy)? Could it be from a lack of wort chiller and creation of DMS (I used cold water around the pot to cool it)? I know I should let it sit for a while. I'm not too worried, just curious about other's experiences.
