Sorry to bother, but... I just read a response to conditioning temp and was wondering something, which is why I had subscribed to that thread.
With a few of my brews lately I have come up with a taste that is not great. Now, how to describe the flavour, I'm not really sure, but possibly what people call rubber or cardboard. I was suspecting temp at fermentation. I have used a swamp cooler for initial fermentation of about a week, then when things slow down I remove the carboy from the water and place it on the floor where the temps might be a little warmer - say 68-72 vs 65-68.
In your experience are the flavours from too-warm fermentation coming during the initial stages or all along? If the former, then I can rule this issue out in the bad batches; if the latter, then I wonder how bottle conditioning does not also taint the flavour since I condition in the 68-72 range, too.
Even if you have somewhere that discusses this point I wold happily read it to solve what's going on.
The only other theory is that too much chlorinated rinse water is touching my beer at bottling time. I have not had the issue when I keg. So, I just got some IO Star Sanitizer to see if that remedies the issue.
After many great batches, and finally getting to AG, to be blind-sided by a couple of less-than-great brews is annoying.
B
With a few of my brews lately I have come up with a taste that is not great. Now, how to describe the flavour, I'm not really sure, but possibly what people call rubber or cardboard. I was suspecting temp at fermentation. I have used a swamp cooler for initial fermentation of about a week, then when things slow down I remove the carboy from the water and place it on the floor where the temps might be a little warmer - say 68-72 vs 65-68.
In your experience are the flavours from too-warm fermentation coming during the initial stages or all along? If the former, then I can rule this issue out in the bad batches; if the latter, then I wonder how bottle conditioning does not also taint the flavour since I condition in the 68-72 range, too.
Even if you have somewhere that discusses this point I wold happily read it to solve what's going on.
The only other theory is that too much chlorinated rinse water is touching my beer at bottling time. I have not had the issue when I keg. So, I just got some IO Star Sanitizer to see if that remedies the issue.
After many great batches, and finally getting to AG, to be blind-sided by a couple of less-than-great brews is annoying.
B