I know it can cause haze from phenols and proteins. I have an ordinary bitter in the keg. It was not quite perfect tasting going in but not bad just a bit green. I just tasted it and it now has a clove like phenolic taste. It has been dry hopping for a week. Normally I transfer it to a new clean sanitized keg after it has dry hopped for the amount of time I want. Well, I tapped it forgetting I had not transferred it yet. Not sure why I put it on the gas...
Anyway, I did not have any sanitation issues going in to the keg. Like I said it was not the best batch, but it did not taste really off. FG was a bit high after 3 weeks of fermentation (about 1.014 instead of 1.010) but it was holding steady there after a few days of testing.
So the only thing I can think of is the dry hopping itself. Anyone ever experience clove like phenolics from dry hopping?
Anyway, I did not have any sanitation issues going in to the keg. Like I said it was not the best batch, but it did not taste really off. FG was a bit high after 3 weeks of fermentation (about 1.014 instead of 1.010) but it was holding steady there after a few days of testing.
So the only thing I can think of is the dry hopping itself. Anyone ever experience clove like phenolics from dry hopping?