I read in "Fearless Brewing" that phenols are produced during mashing and sparging, oversparging, the use of chlorinated water, and the introduction of wild yeast.
I used an extract kit, with air tight fermentation, so none of those should effect it.
Fermentation temperature was high though...78-82%
I only tasted them in one bottle...each bottle has tasted different...lol...but I was curious based on the "Fearless Brewing" guidelines what would cause it.
I soaked and sanitized all of the bottles...granted some must've been more clean than others lol...but I didn't rinse after the sanitation bath.
Perhaps the bigger bottle's surface area had more sanitizer on it than the others?
Thanks for your help.
I read in "Fearless Brewing" that phenols are produced during mashing and sparging, oversparging, the use of chlorinated water, and the introduction of wild yeast.
plastic aftertaste
Phenols can also react with chlorine to form chlorophenols. Some of these have very low taste thresholds. Chlorophenols smell like band-aids or nappies (unused ones), or a distinctive plasticy/medicinal aroma. (note: If your beer smells like a used nappy then you have other problems).
Enter your email address to join: