I brewed a Belgian Pale Ale that has some plastic/band-aid flavors. I am trying to nail down the source. I feel like the yeast/fermentation is the most likely source, but I am not sure.
At the end of May I brewed a split batch of a Dubbel, with 2.5 gal fermented with WLP500 and 2.5 gals fermented with WLP530 (both those batches seem very good). The yeast may have been a bit stressed since I pitched one pack into a 1.073 beer (it was a only a 2.5 gal batch). The WLP500 batch finished at 77% attenuation. I harvested yeast from both batches, and used a 16 oz jar of slurry for the Pale Ale (well, maybe 12 oz of slurry after decanting the beer on top).
I had about a 24 hour lag time on the Pale Ale fermentation, but fermentation went well. I held the temps at 66F for the first 4 days of fermentation, then ramped temps up to 72F for 4 more days before letting it finish at ambient temps.
Could these off flavors be from the yeast? Did I ferment too cold? My tap water is treated with Chloramine, but I am fairly certain that I treated my brewing water with half a Campden tablet. The grain bill seems pretty simple (Pale Malt + Vienna + Caramunich + Munich + Crystal). The beer was hopped with a total of 1.5 oz of Amarillo.
At the end of May I brewed a split batch of a Dubbel, with 2.5 gal fermented with WLP500 and 2.5 gals fermented with WLP530 (both those batches seem very good). The yeast may have been a bit stressed since I pitched one pack into a 1.073 beer (it was a only a 2.5 gal batch). The WLP500 batch finished at 77% attenuation. I harvested yeast from both batches, and used a 16 oz jar of slurry for the Pale Ale (well, maybe 12 oz of slurry after decanting the beer on top).
I had about a 24 hour lag time on the Pale Ale fermentation, but fermentation went well. I held the temps at 66F for the first 4 days of fermentation, then ramped temps up to 72F for 4 more days before letting it finish at ambient temps.
Could these off flavors be from the yeast? Did I ferment too cold? My tap water is treated with Chloramine, but I am fairly certain that I treated my brewing water with half a Campden tablet. The grain bill seems pretty simple (Pale Malt + Vienna + Caramunich + Munich + Crystal). The beer was hopped with a total of 1.5 oz of Amarillo.