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Old 02-07-2010, 06:01 AM   #1
woodwardj
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Nov 2009
Boston
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I made my first batch of hefeweizen (which was also my first all grain batch). It is very cloudy. There is lots of sediment in the bottom that is grey in color and smells like bread yeast. When I drink a few sips, it makes my tongue feel a bit numb and then my mouth starts to produce phlegm. It doesn't taste horrible, but it certainly doesn't taste great either. I have opened 2 bottles and have been unable to get even 1/4 of either of them down as my mouth gets all funky when I drink it. Is it safe to say it is infected?

 
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Old 02-07-2010, 06:06 AM   #2
northernlad
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Aug 2009
NW
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Sounds like an allergy.

 
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Old 02-07-2010, 06:23 AM   #3
Hermit
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Nov 2009
Alternate Universe
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Numb? Narcotic beer? I see a market....

 
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Old 02-07-2010, 06:50 AM   #4
whatisitgoodfor
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Nov 2009
Austin
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Phenol is the active ingredient for Chloraseptic.

How hot did you ferment that hef?

I had a batch of sorghum brew that tasted vaguely of Chloraseptic and would make your tongue go numb as well. It was fermented at 85ish and was my inspiration to finally make a temperature controlled fermentation cabinet.

 
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Old 02-07-2010, 07:43 AM   #5
AFAJ Brew Guy
 
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Dec 2007
Fernley, NV
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whatisitgoodfor, I had the same thing happen to one of my beers. It was so strange, but it was the high ferment temp that caused it in my case as well. In fact I think I may have posted something very similar to what you did. Just chalk it up as a learning experience.
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Old 02-07-2010, 09:37 AM   #6
Chuck_Swillery
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Dec 2009
Traverse City, MI
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Interesting problem. First thing that came to my mind was allergy also but I could see the phenol explaination also. I could see how it could cause this type of reaction.

 
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Old 02-07-2010, 01:59 PM   #7
woodwardj
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Nov 2009
Boston
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It was fermented at around 72-73 degrees, atleast whenever I checked it. I don't think the temperature was fluctuating much, but I wasn't checking it that often.

 
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Old 02-07-2010, 04:25 PM   #8
Hermit
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Nov 2009
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Quote:
Originally Posted by woodwardj View Post
It was fermented at around 72-73 degrees, atleast whenever I checked it. I don't think the temperature was fluctuating much, but I wasn't checking it that often.
How do you check the temperature? I use a digital device and with a towel wrapped around my carboy it can be 8 degrees or so above ambient.

 
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Old 02-07-2010, 06:01 PM   #9
woodwardj
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Nov 2009
Boston
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Quote:
Originally Posted by Hermit View Post
How do you check the temperature? I use a digital device and with a towel wrapped around my carboy it can be 8 degrees or so above ambient.
I just have a thermometer sticker stuck on the side of my carboy.

 
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Old 02-07-2010, 06:08 PM   #10
TRainH2o
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Aug 2009
North Georgia
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The plastic self sticking fermometers are an inexpensive way to keep an eye on your fermentation temp. Not quite as accurate as a digital thermometer but close enough.

 
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