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Old 10-26-2012, 04:33 PM   #1
Savage06
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Dec 2011
Manhattan, NY
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So keep having this issue popping up and hopefully you guys can help.

I've done a few different batches that are having that dry medicinal twang aftertaste to them. It's most evident in the lighter style beers, pale ales and saisons I have brewed. I've went through the paces and tried to eliminate the major common flaws. Here is my process with the last batch. Hopefully somebody can point out any fault with the process.

I do Biab, here is my centennial IPA recipe.

http://hopville.com/recipe/1644207

I mashed at a concentration of 1.25qts per lb of grain for 60 mins at 150. Pulled out the bag set in a strainer over the pot and sparged with 12qts of 170 degree water and let drain. I ended up with just a shade under 6 gals for the boil. All of my water is basic nyc tap water.

60 min boil followed the hop schedule as in the recipe. Chilled to 65 with a wort chiller and pitched a decanted 4 quart starter of White labs 001 as per mr malty calculator.

Violently Shook the bucket for a full 2 mins to airate.

I clean and sanitize with unscented oxy clean for 1hr. Do an extensive rinse of the equipment then soak in starsan for 1hr.

I fermented in a 6.5 gal bucket in a swamp cooler filled to the beer line and swap out 2, 2 liter frozen water bottles I maintained the temp at 63 for 8 days until the majority of primary was done then left the water which stabilized at 70-72 for another 2 weeks until i had stable hydro readings.

Dryhopped with 4oz of centennial for about 12 days...a bit long but was out of town.

Racked, primed to 1.9 vols and bottled into sanitized 12oz bottles and capped.



I know that the temps in a swamp cooler can swing a bit but the flavor isn't fusely or hot.

I think it might be chlorine in my water. Does anybody else have issues with NYC tap water causing any off flavors?

 
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Old 10-26-2012, 04:45 PM   #2
Nightshade
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Apr 2012
Richland, WA
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By Oxy Clean do you mean this stuff?


 
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Old 10-26-2012, 04:47 PM   #3
Matt3989
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Aug 2012
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Since you seem experienced enough to pick out DMS on your own, and there doesn't seem to be any issues that would cause that (boiling with the lid on, cooling too slowly), my guess would be too much iron in your water, email the water company and ask for a water analysis report. If you post that on here I'm sure there's a water expert that will chime in. Maybe try a batch with store bought water too.

 
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Old 10-26-2012, 05:30 PM   #4
duboman
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Jul 2011
Glenview, IL
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Could be Chloramines in the water. Check this kink and look under phenols.

http://www.kroc.org/Links/TroubleshootingGuide.htm

Camden tablets should help
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Old 10-26-2012, 05:40 PM   #5
MachineShopBrewing
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Nov 2009
Montrose, MN
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Do you have somewhere to get RO water? On your next batch, pick up some RO or distilled water to use and add back the minerals as per the water for dummies primer in the brew science section. See if that fixes your problem.

I am guessing you are getting chlorophenols from either chlorine or chloramine. I bet it was super strong in the saison with all the phenols that yeast throws off.

 
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Old 10-26-2012, 05:42 PM   #6
Trokair
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Dec 2011
Bristow, VA
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Quote:
Originally Posted by Nightshade View Post
By Oxy Clean do you mean this stuff?

Not that one, the unscented one. I think it has the green top. I use it to clean my equipment and bottles and I have no such aftertaste.

+1 to the water thing. I filter my own water to brew with.
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Old 10-26-2012, 05:47 PM   #7
MachineShopBrewing
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Nov 2009
Montrose, MN
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I don't think it would be the oxy clean at all.

I use this stuff that I buy at Walmart for all my cleaning. It runs about $5 for a 96 oz container. super cheap and works just as well as oxy.

http://www.walmart.com/ip/Sun-Oxygen...96-oz/19477040

 
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Old 10-26-2012, 05:58 PM   #8
JefeTheVol
 
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Aug 2009
Memphis, TN
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How long did you bottle condition? Sometimes, what people describe a "twangy" aftertaste is really just a green beer. Some of my earlier beers had what I would describe as a twang and I left them in the bottles for a few more weeks and the "green" beer matured.
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Old 10-26-2012, 06:53 PM   #9
neko
 
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Oct 2008
Portland, OR
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Quote:
Originally Posted by Savage06 View Post

I clean and sanitize with unscented oxy clean for 1hr. Do an extensive rinse of the equipment then soak in starsan for 1hr.
You might know this already, but oxyclean does not sanitize. Since you do the starsan after then you should be fine there.

Maybe try camden tablets since they are cheap and a bag lasts forever. Also, store bought water might help.
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Old 10-26-2012, 07:33 PM   #10
Savage06
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Dec 2011
Manhattan, NY
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Quote:
Originally Posted by duboman View Post
Could be Chloramines in the water. Check this kink and look under phenols.

http://www.kroc.org/Links/TroubleshootingGuide.htm

Camden tablets should help
NYC uses chlorine and not Chloramines from what I am told. But this can still cause phenols. I might try some 1 gal batches with different water and campden. See if it is better

 
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