JonGrafto said:Did you have the lid on when you were boiling? That could cause it.
FastAndy said:Those fermentation temps are kinda high but that usually throws off more of a fruity ester type off flavor. Did you top up with tap water or leave it to cool for a long period of time? Sounds like it maybe be an infection.
FastAndy said:Hmm. I suppose tap water could cause an infection, seems unlikely but it does seem like its an infection of some sort. Was there much lag time between pitching an signs of fermentation? Did you take readings during fermentation (could be the exposure from a not so clean thief or hydrometer)? What are you using as a sanitizer?
FastAndy said:Hmm. I suppose tap water could cause an infection, seems unlikely but it does seem like its an infection of some sort. Was there much lag time between pitching an signs of fermentation? Did you take readings during fermentation (could be the exposure from a not so clean thief or hydrometer)? What are you using as a sanitizer?
dbrewski said:Medicinal: These flavors are often described as mediciney, Band-Aid™ like, or can be spicy like cloves. The cause are various phenols which are initially produced by the yeast. Chlorophenols result from the reaction of chlorine-based sanitizers (bleach) with phenol compounds and have very low taste thresholds. Rinsing with boiled water after sanitizing is the best way to prevent these flavors.
FastAndy said:Let it ride and see how it tastes in a three weeks when carbed I guess.
JonGrafto said:By the way, what branch? I was on the marine corps for 8 years.
Jukas said:Pull your local municipal water report. Most cities use Chlorine or Chloramine in their municipal supply. If I remember right Chlorine will evaporate out of water, but Chloramine will not and has to either be filtered out, treated with potassium metabisulfite (campden tablets) or use RO water and add brewing "salts" as needed.
dogbar said:Store bought water and temp control should fix the issue. You don't need starters with dry yeast (just throw in a second pack if gravity requires it) and read up on late extract addition. That last part is unrelated to the current issue but will help you make better beer with partial boils.
Checked it. There is chlorine but didn't seem too high. It was last years bc I couldn't find this years.
What is RO water?
Try your next beer with store bought water that doesn't contain chlorine. See if that helps.
Checked it. There is chlorine but didn't seem too high. It was last years bc I couldn't find this years.
At which point in the brewing process do you add the campden tablets?
JuanMoore said:Add it first thing. I crush it and drop it in while the water's heating up. It doesn't take much, one tablet per 20 gal of water will treat even relatively high levels of chlorine.
Jaehnig said:What if you top it off out with the tap? Add it again?
Thank you all for the help! My next batch ought to be pretty good now. Lol.
Will this flavor improve? I've got about 8 gallons of bandaid brown and clove de garde and I don't know if it's worth holding onto or if I should just dump it now...
the bottle smelt okay.
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