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Old 09-26-2012, 02:30 AM   #1
Jaehnig
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First batch just bottled. Smells and tastes like band aids and veggies (not good ones). This is probably a water issue or fermenting temp issue or both.

Can this taste be remedied? Longer bottle conditioning times?
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Old 09-26-2012, 02:32 AM   #2
FastAndy
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Sounds like it could be DMS in the beer. Did your grain bill have a lot of pilsner in it? If you an post the recipe and process that will help us narrow down the problem.

 
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Old 09-26-2012, 02:33 AM   #3
dbrewski
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Read this:

http://www.howtobrew.com/section4/chapter21-2.html

 
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Old 09-26-2012, 02:47 AM   #4
Jaehnig
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It was actually just an amber ale extract kit that I added roasted pumpkin during the boil and some spices during the last few minutes to try to turn it into pumpkin ale. So quite simple. It could very well be DMS though. Hard for me to know that smell because this is my first beer and am newer.

Used water from tap. Only boiled 2.5 gallons (should have tried more but worried stove was too weak to boil a larger volume). Dry yeast. Had a yeast starter which worked incredibly well. Star San sanitizer. 10 days primary. 18 days secondary. Just bottled last Friday. Very very strong smell though.

Fermentation temps were at about 72 degrees for almost the entire process (little warmer at first maybe 76 until evened out)
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Old 09-26-2012, 02:52 AM   #5
JonGrafto
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Did you have the lid on when you were boiling? That could cause it.
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Old 09-26-2012, 02:55 AM   #6
Jaehnig
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Quote:
Originally Posted by JonGrafto
Did you have the lid on when you were boiling? That could cause it.
Only for part of it. Good portion was open boil. I plan to make fermentation chamber. Use bottled water. Keep cover off during boil.

I practiced good sanitation as well.

Can this be fixed?
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Old 09-26-2012, 02:55 AM   #7
FastAndy
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Those fermentation temps are kinda high but that usually throws off more of a fruity ester type off flavor. Did you top up with tap water or leave it to cool for a long period of time? Sounds like it maybe be an infection.

 
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Old 09-26-2012, 02:56 AM   #8
Jaehnig
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Quote:
Originally Posted by FastAndy
Those fermentation temps are kinda high but that usually throws off more of a fruity ester type off flavor. Did you top up with tap water or leave it to cool for a long period of time? Sounds like it maybe be an infection.
Topped with tap in primary. Cooled in primary in tub of water. Was covered during this process.
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Old 09-26-2012, 03:00 AM   #9
FastAndy
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Hmm. I suppose tap water could cause an infection, seems unlikely but it does seem like its an infection of some sort. Was there much lag time between pitching an signs of fermentation? Did you take readings during fermentation (could be the exposure from a not so clean thief or hydrometer)? What are you using as a sanitizer?

 
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Old 09-26-2012, 03:02 AM   #10
dbrewski
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Medicinal: These flavors are often described as mediciney, Band-Aid™ like, or can be spicy like cloves. The cause are various phenols which are initially produced by the yeast. Chlorophenols result from the reaction of chlorine-based sanitizers (bleach) with phenol compounds and have very low taste thresholds. Rinsing with boiled water after sanitizing is the best way to prevent these flavors.

 
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