Hello all,
So here is my situation: I just transferred my 3rd all grain batch to the secondary and I have experienced yet again, a problem I've had with my previous 2 batches. When I open the primary after about a week of fermentation the smell is HORRENDOUS. Not some casual off flavor, but a strong, burn-your-nose astringent smell. It's really more of a feeling than a smell to be honest.
In the past I have made great extract and PM batches with no such problems.
So here isa bit of background here are the beers I've made that have turned out this way and what has changed in my process:
Beers:
oatmeal stout, english best bitter, Dogfish head IBA clone
Process:
I live somewhere new (willimantic, CT) I got a water report and the Cl levels are low and I don't see any chloramines listed, but I'm not ruling this out.
72qt cooler mash tun with ss braid (water heater supply line). lauters well but i think some flour material makes it into the kettle
I am now making yeast starters: just the usual technique, 1/2 cup DME per pint H2O, let go for 2 days prior to pitching.
Hope that's enough information. Any help is greatly appreciated, I'm tired of ruining beers. Ruined is relative though, i drink em' no one else will.
So here is my situation: I just transferred my 3rd all grain batch to the secondary and I have experienced yet again, a problem I've had with my previous 2 batches. When I open the primary after about a week of fermentation the smell is HORRENDOUS. Not some casual off flavor, but a strong, burn-your-nose astringent smell. It's really more of a feeling than a smell to be honest.
In the past I have made great extract and PM batches with no such problems.
So here isa bit of background here are the beers I've made that have turned out this way and what has changed in my process:
Beers:
oatmeal stout, english best bitter, Dogfish head IBA clone
Process:
I live somewhere new (willimantic, CT) I got a water report and the Cl levels are low and I don't see any chloramines listed, but I'm not ruling this out.
72qt cooler mash tun with ss braid (water heater supply line). lauters well but i think some flour material makes it into the kettle
I am now making yeast starters: just the usual technique, 1/2 cup DME per pint H2O, let go for 2 days prior to pitching.
Hope that's enough information. Any help is greatly appreciated, I'm tired of ruining beers. Ruined is relative though, i drink em' no one else will.