I'm a new homebrewer and I made 4 batches by a BIAB method, English Pale Ale, APA, Blonde Ale (not belgian), and a Session IPA.
All the batches presented a strong taste (or aftertaste) and a smell that is difficult to match to a typical off flavor but I think that tends to be a yeasty off flavor or like a detergent off flavor.
Initially, I thought that could be a temperature trouble during fermentation, but the last 2 batches were fermented in a fridge with temp controller (at 18 +/- 1°C) and the off flavor continues so I discard this issue.
I clean with a neutral detergent and always rinse the stuff after cleaning so I don't think that the detergent causes that flavor. Also I considered that could be a trouble from my sanitizing product (Povidone-iodine diluted in water, 12.5 ppm) so in the last batch (now on primary fermenter) I used just alcohol 70% as sanitizer. In this last batch of 5 gallons (Session IPA, American Bitter - 21st Amendment clone) I taste the wort in every stage after mashing, after cooling, and after pitching and I didn't feel that off-flavor(could be a very subtle flavor after pitching but the hoppy flavors were very strong in that moment and could hide the off flavor).
So after 4 days of fermenting at 19 °C I take the hidrometer wort sample (1.015 SG) and I tasted it and this same flavour and aroma appeared, I tried again yesterday (day 7 of primary) and the flavor was stronger. I used 1 packet of dry yeast Safale US05 rehydrated. I think the flavor is from fermentation, all my batches were fermented just in a plastic Bucket (without racking to a secondary) for 9 to 11 days and I did cold crashing for 2 days before bottling.
I am quite meticulous with all the steps and procedure but I can't find yet the source of the problem. I'll appreciate if someone can help me with this problem.
All the batches presented a strong taste (or aftertaste) and a smell that is difficult to match to a typical off flavor but I think that tends to be a yeasty off flavor or like a detergent off flavor.
Initially, I thought that could be a temperature trouble during fermentation, but the last 2 batches were fermented in a fridge with temp controller (at 18 +/- 1°C) and the off flavor continues so I discard this issue.
I clean with a neutral detergent and always rinse the stuff after cleaning so I don't think that the detergent causes that flavor. Also I considered that could be a trouble from my sanitizing product (Povidone-iodine diluted in water, 12.5 ppm) so in the last batch (now on primary fermenter) I used just alcohol 70% as sanitizer. In this last batch of 5 gallons (Session IPA, American Bitter - 21st Amendment clone) I taste the wort in every stage after mashing, after cooling, and after pitching and I didn't feel that off-flavor(could be a very subtle flavor after pitching but the hoppy flavors were very strong in that moment and could hide the off flavor).
So after 4 days of fermenting at 19 °C I take the hidrometer wort sample (1.015 SG) and I tasted it and this same flavour and aroma appeared, I tried again yesterday (day 7 of primary) and the flavor was stronger. I used 1 packet of dry yeast Safale US05 rehydrated. I think the flavor is from fermentation, all my batches were fermented just in a plastic Bucket (without racking to a secondary) for 9 to 11 days and I did cold crashing for 2 days before bottling.
I am quite meticulous with all the steps and procedure but I can't find yet the source of the problem. I'll appreciate if someone can help me with this problem.