samuelzero
Well-Known Member
I made reference to this problem in Walker's recent post about a slump, then decided to start a new thread about it. Sorry for the redundancy.
My first ever batch (pale ale, og 1.054) tastes pretty good, but has a definite clove taste. I'm told this indicates the presence of phenols, which can be caused by bacteria or wild yeast.
For some reason, I don't think it's bacterial in this case. I haven't had any gushers, no rings around the bottle necks, and like I mentioned before, it actually tastes pretty good.
I know higher fermentation temps can cause fusel alcohols - aren't phenols a form of fusel alcohol? Alot of the stuff I'm reading about phenolic flavors point to sanitation issues, though I wonder if high fermentation temps could have been the cause? The room temperature was in the high 70s for some of the fermentation.
What do you guys think? Have any of you had a pale ale come out tasting like a hefeweizen? Should I switch yeast? Am I gambling to use my plastic fermenter again?
Thanks, all. And rock on.
My first ever batch (pale ale, og 1.054) tastes pretty good, but has a definite clove taste. I'm told this indicates the presence of phenols, which can be caused by bacteria or wild yeast.
For some reason, I don't think it's bacterial in this case. I haven't had any gushers, no rings around the bottle necks, and like I mentioned before, it actually tastes pretty good.
I know higher fermentation temps can cause fusel alcohols - aren't phenols a form of fusel alcohol? Alot of the stuff I'm reading about phenolic flavors point to sanitation issues, though I wonder if high fermentation temps could have been the cause? The room temperature was in the high 70s for some of the fermentation.
What do you guys think? Have any of you had a pale ale come out tasting like a hefeweizen? Should I switch yeast? Am I gambling to use my plastic fermenter again?
Thanks, all. And rock on.