Hey guys,
I barreled my IPA into a plastic pressure barrel (made by Young's), and left it for 3 weeks, and tried the first glass of it yesterday. It had a taste of "plastic" to it, which is similar to how the barrel smells. It is a purpose built barrel, so I know its made from the right plastic, as I have read some people suggest it is made from non food grade plastic, however I wondered whether this taste did come from the barrel or from another factor?
Some suggestions I have heard are:
Chlorine in the water - although a friend said he has had the same happen before and it didn't have this taste from the bottled beer of the same batch
The sugar used - I used standard caster sugar for priming
Not been left long enough for priming
My other question is, campden tablets are confusing me! I have read too much information it seems as different things I read now start contradicting each other. Can I add campden tablets into the brew now it has been in secondary fermentation for 3 weeks in an attempt to remove this apparant chlorine taste, or if chlorine is the case, has it already done the damage?
Thanks!
I barreled my IPA into a plastic pressure barrel (made by Young's), and left it for 3 weeks, and tried the first glass of it yesterday. It had a taste of "plastic" to it, which is similar to how the barrel smells. It is a purpose built barrel, so I know its made from the right plastic, as I have read some people suggest it is made from non food grade plastic, however I wondered whether this taste did come from the barrel or from another factor?
Some suggestions I have heard are:
Chlorine in the water - although a friend said he has had the same happen before and it didn't have this taste from the bottled beer of the same batch
The sugar used - I used standard caster sugar for priming
Not been left long enough for priming
My other question is, campden tablets are confusing me! I have read too much information it seems as different things I read now start contradicting each other. Can I add campden tablets into the brew now it has been in secondary fermentation for 3 weeks in an attempt to remove this apparant chlorine taste, or if chlorine is the case, has it already done the damage?
Thanks!
