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Old 09-10-2012, 04:16 PM   #1
ericbreen
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Feb 2011
South Lake Tahoe, CA
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I was an extract brewer for about a year, and never had this problem. I am on my 6th all grain batch and I continue to get what can only be described as a "vinyl tubing" taste in my beer once its kegged. Things I have done:
1. changed all my lines beer and gas
2. took my faucets apart for deep cleaning
3. tasted my beer prior to kegging and my buddy and I tasted no off flavors
On my last batch I tried the beer after 24 hours in keg and I already had the off flavor! any help would be appreciated.

 
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Old 09-10-2012, 04:28 PM   #2
Whattawort
 
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Not sure this will help me answer your question, but are you force carbing or priming? Also, I have heard (but cannot back it up) that some CO2 tanks can create a metallic "industrial" taste or odor to the beer. Is your tank new? Has it been inspected recently?
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Old 09-10-2012, 04:33 PM   #3
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Have you taken your kegs apart for deep cleaning? There might be some creepy critters in there somewhere. Otherwise, I'd say it's your gas. Have you tried conditioning in your keg with out the additional Co2 with the same result?

 
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Old 09-10-2012, 04:37 PM   #4
b-boy
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The 'plasticy' taste sounds like an infection???

I lost a few batches to that. I got a plastic band-aid flavor that just kept getting stronger. When I sampled from my carboy everything tasted fine. I traced it back to my bottling bucket. Could be getting picked up when you rack to your keg. Maybe your autosiphon, or something in the keg itself?
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Old 09-10-2012, 04:40 PM   #5
goochie
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Aug 2012
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Can I use normal granulated sugar in lager or is brewing sugar better

 
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Old 09-10-2012, 04:45 PM   #6
Whattawort
 
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I don't care much for the mouthfeel of table sugar so I stick with dextrose, but either will get the job done. My general rule of thumb is 3/4c of dextrose to 1c of water for a 5 gal batch. Not that you asked.
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Fermenting - Plinius Maior

“For a quart of Ale is a dish for a king.”
― William Shakespeare

 
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Old 09-10-2012, 04:51 PM   #7
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Quote:
Originally Posted by Whattawort View Post
I don't care much for the mouthfeel of table sugar so I stick with dextrose, but either will get the job done. My general rule of thumb is 3/4c of dextrose to 1c of water for a 5 gal batch. Not that you asked.
Quote:
Originally Posted by goochie View Post
Can I use normal granulated sugar in lager or is brewing sugar better
There's a beginners forum for this.

 
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Old 09-10-2012, 05:23 PM   #8
billl
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Haven't had the problem personally, but the brew books say that vinyl taste is Chlorophenol. The common causes are chlorinated tap water or chlorine or iodine based cleaners used at too high a strength or not rinsed properly.

 
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Old 09-10-2012, 05:35 PM   #9
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Which book was that in? I couldn't find it.

 
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Old 09-10-2012, 06:02 PM   #10
billl
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Not sure where I read it originally, but here is morebeer.coms off flavor guide that has it in there.

http://morebeer.com/public/pdf/off_flavor.pdf

Also, random BYO article that claims a similar taste from reconditioned soda kegs if they don't replace the o-rings and gaskets. Apparently, rootbeer has some of the same compounds?

http://byo.com/stories/techniques/ar...-keg-mr-wizard

 
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