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Old 01-02-2013, 03:39 PM   #1
maltman
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Help! Not sure what to do here. I've had good sucess with lagers in the past but something is off with my most recent creation. There is a terrible aftertaste to this beer. I can best describe it as soapy or plastic-like on the back of the tongue/roof of the mouth.
vital stats
  • brew date: 9/24
  • og: 1.053
  • fg: 1.008
  • yeast: wlp 820 (600ml starter)
  • primary at 56 deg F for 10 days
  • D-rest: 68 deg F for 2 days
racked to secondary and dropped temp to 36 deg F over the course of 15 days.
lager at 36 deg F for 10 weeks
I just filtered it and transferred it to a keg for carbonating

Does anyone have any thoughts on what might have gone wrong or ideas on how to fix this? Any help is greatly appreciated!

 
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Old 01-02-2013, 03:43 PM   #2
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It appears your only ingredient was yeast. I bet that's it.

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Old 01-02-2013, 03:51 PM   #3
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Quote:
I can best describe it as soapy or plastic-like on the back of the tongue/roof of the mouth.
Ehh may not be yeast related could be though, what it sounds like you are describing is chorophenol.

What is your water profile like? Do you pretreat with potassium or sodium metabisulfate?

 
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Old 01-02-2013, 03:52 PM   #4
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thanks fastandy, knew I forgot to add something!
  • 8 lbs Rhar 2row
  • 2 lbs white wheat
  • 2oz chocolate
  • mash schedule...
  • 136 deg F for 20 min
  • 142 deg F for 20 min
  • 152 deg F for 50 min
  • batch sparge at 160 deg F
  • 60 min boil
  • I didn't record my hop schedule but it was bittered with liberty and flavor/aroma was Tetenang

 
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Old 01-02-2013, 03:54 PM   #5
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Any chance you are using a chlorine based sanitizer? Is the yeast fresh or from a slurry?
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Old 01-02-2013, 03:55 PM   #6
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thanks Satisfaction. I use city water which is chlorinated. I do not pretreat the water at all but I've made several beers with the water and this is the first time I've had this problem.
How does one deal with chlorophenol? Can anything be done to mitigate it?

 
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Old 01-02-2013, 03:58 PM   #7
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thanks woodlandbrew. good point. I am using star san but the yeast I used was past it's expiration date by about 7 months. However, I made a starter which was slow but it did take off eventually.

 
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Old 01-02-2013, 04:03 PM   #8
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Quote:
Originally Posted by maltman View Post
thanks Satisfaction. I use city water which is chlorinated. I do not pretreat the water at all but I've made several beers with the water and this is the first time I've had this problem.
How does one deal with chlorophenol? Can anything be done to mitigate it?
You can pretreat the water, by letting it sit out over night before brewing if it's chlorine. If your water provider uses chloramine, you can add 1/2 of a campden tablet (crushed), stirred into your brewing water before using. This will make the chlorine or chloramine dissipate. Otherwise, aside from buying brewing water, there isn't much else you can do.
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Old 01-02-2013, 04:04 PM   #9
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Have you made several lagers with that water?

Generally, most lighter lagers benefit from very low mineral water (R.O. Water for instance). Carbon Block filter will help with chlorine in your tap water. When I brew light lagers I start with 100% R.O. water. and add some minerals back in.

Process - a few things stand out, just because it is different than what I do - not saying it is wrong or the problem, but worth considering.

Your primary seems short and your temps seem a little high.

I generally go 21 days @ 49-50 degrees. Then I do D-rest for a couple days and lager in keg for 6-12 weeks.

Also, 600ml starter seems like it could be a little small for a lager. Also, did you oxygenate. Perhaps if your yeast got off to a sluggish start and it did not have enough time to really finish its job, that might be part of problem. Water could certainly be an issue too. I guess those are the two things that stand out to me as being different from my process.

Edit: oops - I see you said you have done lagers before with success.

 
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Old 01-02-2013, 04:14 PM   #10
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Quote:
Originally Posted by maltman View Post
thanks Satisfaction. I use city water which is chlorinated. I do not pretreat the water at all but I've made several beers with the water and this is the first time I've had this problem.
How does one deal with chlorophenol? Can anything be done to mitigate it?
Lots of MA folks posting today.. Just pulled your city water report and they do use various levels of choramine. Perhaps you had a heavy dose of it during brew day.

http://www.mwra.com/annual/waterrepo...arlborough.pdf

If it was me, I would always treat with a metabisulfate for saftey.


Now to get rid of that taste... aging most likely.

 
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