clove flavors?
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wfowlks
Well-Known Member
Besides the vagueness of the question, (My computer is messed up, this thingy keeps happening and I don't know whats causing it).
The answer: Yeast
Which yeast were you using? What type of beer was it? What types of malt did you use? These are all questions that can give you more specific answers.
The answer: Yeast
Which yeast were you using? What type of beer was it? What types of malt did you use? These are all questions that can give you more specific answers.
Wolfhound180
Well-Known Member
Also could be chlorine or chloromines in your water. Was a big deal when I started and took me a while to nail it.
wfowlks
Well-Known Member
https://www.homebrewtalk.com/f39/last-few-batches-taste-like-cloves-313018/
According to this other post you started in March with a similar title, it appears that the main culprit would be the yeast or the lack of fermentation temperature control. You never mentioned the type of yeast you were using in the previous thread.
According to this other post you started in March with a similar title, it appears that the main culprit would be the yeast or the lack of fermentation temperature control. You never mentioned the type of yeast you were using in the previous thread.
Sounds more like chlorine or chloramine in the brewing water, as that is the most common cause of chlorophenols.
4-Ethylguaiacol, which is the phenolic compound that we associate with the clove aroma in beer, can be produced by Saccharomyces (particularly in wheat strains), but is often a product of Brettanomyces.
Could be an intrusion of native yeast?
Could be an intrusion of native yeast?
brewski08
Well-Known Member
whenever i get clove flavors in my beer, it's usually due to fermenting at a high temperature or over pitching my yeast.
a ferm temp ranging from 68-71 doesn't seem too menacing for clove flavors to come out, but you may experience it slightly.
what size batches are you brewing?
a ferm temp ranging from 68-71 doesn't seem too menacing for clove flavors to come out, but you may experience it slightly.
what size batches are you brewing?
Unless you're going to be adding minerals to the water, R/O isn't the best choice. Go for bottled spring water.
I use RO water.
It's perfect for extract batches and there wouldn't be any reason to not use it.
Really? I've always heard not to because of the lack of minerals. Is that just for AG, or did I hear wrong?
Just for AG for the most part. It depends on what you're making, as my Bohemian pilsner is 100% RO water even with AG.
It has to do with the yeast having enough calcium and other minerals, but malt has some of those minerals anyway. You don't need much of these minerals to have a healthy fermentation.
spam said:safeale s-05 yeast no temp control yet (have controller but no fridge)
fermentation temps have hovered round 68-71
Is the fermentation temp 68-71 or is the ambient temp 68-71? If the latter, your fermentation may be as high as 76-80, which would be too warm.
