Originally Posted by bob3000
I have been having problems with some of my beers getting what i think is a phenolic taste. I thought it was just sanitation, started using oxiclean and starsan (quite expensive over here). But, just had it happen again. It has happened only in my highly hopped beers and recently in a beer I made with homegrown wet hops.
I am also having some low level oxidation in all of my bottled beers. I wonder if there could be a link between lots of whole hops and oxidation.
Try a half campden tablet in your brewing water next time around.
Kegged: Galaxy IPA, Belgian Dubbel and Cherry Funk (Flanders Red + 10 lbs cherries)
Primary: Ned Flanders Red, RR Consecration on 2nd Gen Roeselare, Soured BDSA, Brett B ESB, Brett Trios Oatmeal Stout runnings.
Next: Oro de Calabaza Clone, Backwoods Bastard Clone, House IPA, House APA, German Hefe.