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Old 02-26-2010, 02:20 AM   #1
forzados
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Dec 2009
Argentina
Posts: 5


LONG TIME READER, FIRST TIME CALLER....(as ive read it)

Disclaimer:
1) Im from Argentina (we speak spanish here) so, please please, excuse me for my english
2) i wont be able to sound as kind as i am, cause i have idiomatic issues (i dont mean to sound rude or something like that. excuses in advance)

Friends:

I ve been brewing since january, and the first 6 batches went to the sink . They all had an awful taste, like.....like....( A guy said "like Satan Anus" but i guess thats not so helpful ) something sharp, not from hops, but like medicinal, phenols....simply undrinkable to me (my grandfather drunk it all )

We have here (in ARG) , people who make craft beer to sell, people who know a lot, and theyve say my process are in the right path , all clean, sanitized, and fermented w/ temp controller



(in front kolsch, back: Oatmeal Stout)

But, in my town....the water....THE WATER!!!!!



(The values are incredible, i know)

my question is: Could this water make nearly UNDRINKABLE BEER?

I mean, is beer, is carbonated, the wort is fine to taste, and at the very end of primary fermentation is fine, but then, as i rack to the bucket i use to bottle, the beer start to smell like "satan anus" (in 15 minutes!!!!) and keep smelling and tasting like that in the bottle.


BTW The beer is well aged
----------------------

Ive made a Scotch /80 batch (ill bottle it this saturday) w/ other citys water (softer, 34 ppm Na+). pH 5.02 in the beginning of the mash, wort taste fine, really fine..... Thats my last hope.....

Thanks in advance!!!!!

Nico

 
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Old 02-26-2010, 02:38 AM   #2
BigEd
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Nov 2004
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Your water does look a bit unusual but telling us more about your methods & techniques will help in tracking down the problem. Can you post your recipe(s), temperatures used in mashing and fermenting, type of yeast, etc? Getting a specific description of the bad flavor you are encountering will be helpful too. Medicinal, phenolic flavors can almost always be traced to either a wild yeast infection or fermenting the beer at a temperature that's too high.

 
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Old 02-26-2010, 02:43 AM   #3
Nurmey
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Welcome Nico!

I had no problem following your post. I am not a water expert but one should come along soon to help you with your analysis. Water can definitely make your beer taste bad. Without filtering mine, it makes a very astringent beer.
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Old 02-26-2010, 02:47 AM   #4
Potter1
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Feb 2010
Leavenworth, Wa
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Quote:
Originally Posted by forzados View Post
LONG TIME READER, FIRST TIME CALLER....(as ive read it)

Disclaimer:
1) Im from Argentina (we speak spanish here) so, please please, excuse me for my english
Your english is better than some around here

Really sounds like you are fermenting too hot. Are you measuring the temp of the fermenting beer or just the general temp in the fridge?

That water profile is a bit wonky, but I think that water issues would give you a different set of off flavors, astringent, metallic, salty etc.

Do you filter for Chorine, or Chloramine (sp)? That would give you some funny bandaid, rubbery flavors.
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Old 02-26-2010, 02:56 AM   #5
forzados
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Dec 2009
Argentina
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BigEd Nurmey, thaks for the answers...

I boil in a 50lts steel coated pot, i use sanitary hoses, CC wort chiller, all recipes were different, malts, cascades, kent goldings, fuggles and yeast from different suppliers.

Weve revised all steps...boiling, sanitization, chilling, fermentation....etc

We use, plastic fermentors....but they are new, from different suppliers...
The first 2 batches ferment at high temp (32C, and had fusel taste...thats ok) but the 4 next ferment at 18...good kraeusen, bubbling, and so on....

In the first 2 batches we use iodophor (1.25ml/lt no rinse solution to sanitize), then, we leave iodine into oblivion.....so switch to 70% alcohol...

The strangest thing is that the beer smell and taste fine in the fermentor and as soon as we take off the cap....the horrible smell appears

THANKS!!!

 
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Old 02-26-2010, 03:00 AM   #6
forzados
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Dec 2009
Argentina
Posts: 5

Quote:
Really sounds like you are fermenting too hot. Are you measuring the temp of the fermenting beer or just the general temp in the fridge?


Quote:
Do you filter for Chorine, or Chloramine (sp)? That would give you some funny bandaid, rubbery flavors.
We thought thats the problem, so in the last 3 batches we used Sodium Metabisulphite to de chlorate/dechlorinate the water (i know...i added Na+ to my salty water )

Im lost for ideas....


 
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Old 02-26-2010, 03:15 AM   #7
GlenF
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Jul 2009
Mattoon, Illinois
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if nothing else, Satan's Anus is a great beer name (for what it's worth)

perhaps try bottled water for a batch
do one w/ bottled water, one w/ your water
one in plastic fermenter, one in glass
one temp controlled, one not
etc.

I would keep doing experiments like that to rule out certain variables...
buena suerte, amigo!

 
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Old 02-26-2010, 03:20 PM   #8
scratchypants
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Dec 2009
Quebec
Posts: 89

Nico,

Well aged > 1 month? My friend and I both had a batch of beer that had a strong, medicinal, lady's perfume, after taste. The only thing our batches had in common was the East Kent Goldings hops we used. We both bought it from the same place. I am not saying this is the cause - may be just coincidence.

In any case, after 2 months it was quite drinkable.
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Old 02-26-2010, 04:24 PM   #9
ChrisS68
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Feb 2008
Illinois
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70% Alcohol? I hope you don't mean Isopropyl! I'm not sure how good of a sanitizer that is, but that hardly matters as it's poisonous! Who knows what it will do to the flavor of the beer?
Why did you quit using Iodophor?

 
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Old 02-26-2010, 05:16 PM   #10
brewagentjay
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Jan 2010
Alabama
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I'm a newbie. However, I think you got a chemical reaction that is happening when you pop the top to bottle. So Air is hitting the beer or C02 Layer and bam something is going on. I'd say it's something in the process perhaps the sanitizer or something not sure as I'm new but if it happens every time you pop top to start bottling it seems to point to a chemical reaction with air at that point in time.
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