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Old 08-25-2013, 02:13 AM   #1
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Default Chloropenols

Had an issue with forgetting to treat sparge water with Camden tablets. How long will it take to detect the off flavors from this? They aren't there pre ferment, will they show up later? Thanks


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Old 08-25-2013, 11:50 PM   #2
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No one? Thanks


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BL, CL, Miller etc. is like makin love in a canoe.....
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Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
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Wheat 1,Wheat 2
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Old 08-25-2013, 11:54 PM   #3
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They show up post-ferment. It's caused by the phenol compounds produced by the yeast interacting with the chlorine. They don't show up in wort, as the phenols aren't yet there from the yeast.
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Old 08-25-2013, 11:55 PM   #4
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All depends on your water, chlorine or chloromine, and the levels of them. I couldn't tell in a pale ale till bottling. A black ipa until after conditioning. Then I started using campden. I guess the lighter the quicker?
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Old 08-26-2013, 12:41 AM   #5
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Originally Posted by Yooper View Post
They show up post-ferment. It's caused by the phenol compounds produced by the yeast interacting with the chlorine. They don't show up in wort, as the phenols aren't yet there from the yeast.
I added a tab to the boil also......

I'm wondering if some of the Camden was still in solution as I added water to the already treated water to sparge. Thanks
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BL, CL, Miller etc. is like makin love in a canoe.....
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Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
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Wheat 1,Wheat 2
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Old 08-26-2013, 12:43 AM   #6
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I added a tab to the boil also......

I'm wondering if some of the Camden was still in solution as I added water to the already treated water to sparge. Thanks
Adding campden to the boil won't impact the chlorine/chloramine levels- it has to be done pre-mash for the reaction to occur. The reaction happens quickly, and nothing stays in solution.
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Old 08-26-2013, 12:44 AM   #7
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Quote:
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I added a tab to the boil also......

I'm wondering if some of the Camden was still in solution as I added water to the already treated water to sparge. Thanks
Please see my post Camden issues. Thanks. This has more info on the problem.
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Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
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Old 08-26-2013, 12:49 AM   #8
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Adding campden to the boil won't impact the chlorine/chloramine levels- it has to be done pre-mash for the reaction to occur. The reaction happens quickly, and nothing stays in solution.
Dang. And thanks. I guess I'll hop the hops of the ipa cover it up or for some other miracle, I'll report back. I am serving this for a party. Considering a re brew.
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Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10
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Old 08-26-2013, 12:50 AM   #9
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Adding campden to the boil won't impact the chlorine/chloramine levels- it has to be done pre-mash for the reaction to occur. The reaction happens quickly, and nothing stays in solution.
What happens to the metabisulfate that doesn't react in this case?
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BL, CL, Miller etc. is like makin love in a canoe.....
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Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10
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Old 08-26-2013, 02:20 AM   #10
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What happens to the metabisulfate that doesn't react in this case?
It dissipates rather quickly, so it would just go out into the air. I'm not sure how fast it would dissipate in a boil, as I've never boiled a wort or must with sulfites in it- but I know just stirring helps it dissipates quickly so maybe it would dissipate faster in a boil? I dunno.


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