Phenols - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Phenols

Reply
 
Thread Tools
Old 09-12-2009, 03:22 AM   #1
Spyd3r
Recipes 
 
Aug 2009
Florida
Posts: 159
Liked 2 Times on 2 Posts



What would cause phenols to become present in an extract batch?

 
Reply With Quote
Old 09-12-2009, 03:30 AM   #2
daveooph131
Recipes 
 
Mar 2009
Dallas, TX
Posts: 1,112
Liked 35 Times on 28 Posts


High fermentation temps would be my diagnosis....Where were those at for you?
__________________
Scrat Brewing Company

 
Reply With Quote
Old 09-12-2009, 03:30 AM   #3
WorryWort
Recipes 
 
Nov 2008
Vancouver, BC
Posts: 741
Liked 4 Times on 4 Posts


Yeast would!

Can you elaborate on what happened? Yeast produces phenols, sometimes at low temps, like belgian yeasts, and some yeast produce phenols at high temps when they are stressed. Sometimes you want phenols, like a Hefe, and sometimes you don't, like and IPA.

Btw, extract has nothing to do with it.
__________________
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

 
Reply With Quote
Old 09-12-2009, 03:40 AM   #4
Spyd3r
Recipes 
 
Aug 2009
Florida
Posts: 159
Liked 2 Times on 2 Posts


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.

 
Reply With Quote
Old 09-12-2009, 03:48 AM   #5
daveooph131
Recipes 
 
Mar 2009
Dallas, TX
Posts: 1,112
Liked 35 Times on 28 Posts


Quote:
Originally Posted by Spyd3r View Post
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.

What style are you brewing? I'll tell you right now the phenols came from high fermentation. 78 is up there, 82 is like saisson temp. Unless it was a hefe this is certainly your cause. Can't speak for the book, but that doesn't sound right to me.
__________________
Scrat Brewing Company

 
Reply With Quote
Old 09-12-2009, 03:53 AM   #6
Spyd3r
Recipes 
 
Aug 2009
Florida
Posts: 159
Liked 2 Times on 2 Posts


Yeah, I have no way to control fermentation right now. My fridge can hold temps of 50-52, and my house is hot as balls in the summer. I put the fermenter in the inner most closet, but it was still around those temps.

The bottle that I could taste phenols in was a 22oz...the others that I've tried throughout the aging process were 12oz and negative phenol. Could this play a role? Bigger aging bottle in warmer temperatures?

It's an English Brown...Brewers Best kit

 
Reply With Quote
Old 09-12-2009, 03:58 AM   #7
daveooph131
Recipes 
 
Mar 2009
Dallas, TX
Posts: 1,112
Liked 35 Times on 28 Posts


Hmmm that's weird, I would think it would be noticable in all of them. When you say phenols describe....
__________________
Scrat Brewing Company

 
Reply With Quote
Old 09-12-2009, 04:01 AM   #8
Spyd3r
Recipes 
 
Aug 2009
Florida
Posts: 159
Liked 2 Times on 2 Posts


plastic aftertaste

 
Reply With Quote
Old 09-12-2009, 04:03 AM   #9
daveooph131
Recipes 
 
Mar 2009
Dallas, TX
Posts: 1,112
Liked 35 Times on 28 Posts


Did some reasearch:
Cause: Bacterial Contamination can be responsible, or not rinsing your equipment thoroughly after sanitizing with bleach is another culprit. Also, phenols can actually be leached from the grain husks by overcrushing or oversparging your malt. So I was wrong on that...

I would say it is from not sanitizing your 22oz bottle well enough.

By the way search swamp cooler no this form, and try that on your next ferementation to control temps.
__________________
Scrat Brewing Company

 
Reply With Quote
Old 09-12-2009, 04:08 AM   #10
Spyd3r
Recipes 
 
Aug 2009
Florida
Posts: 159
Liked 2 Times on 2 Posts


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.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Masking phenols/esters with dry hopping hopvine Beginners Beer Brewing Forum 9 07-11-2009 02:46 PM
Wheat produces more phenols? ElDuderino Recipes/Ingredients 6 07-09-2009 05:55 PM
Phenols in lagers Johannes All Grain & Partial Mash Brewing 9 06-21-2008 01:20 AM
Husk Phenols? EALynx General Techniques 8 05-16-2007 11:53 PM
Can high ferm temps cause phenols? samuelzero General Beer Discussion 7 03-24-2006 12:00 AM


Forum Jump