JnJ
Well-Known Member
So here is the deal, Ive had 6 (possible 7, one in the fermenter now) bad batches in a row. The first 2 were mini-mash kits from AHBS, the next two were simple extracts with steeping grains, next was an extract with steeping grains from More Beer, and the last was a partial mash recipe of my own. The biggest problem is I cannot identify the off flavor. I look at all of Palmers off flavors and cant pin it down. Anyone local want to try it?
The first four would not get lower than 1.020 and I notice in batches 3 & 4 that the closet I was fermenting in was warm, about 75 degrees. So I figured the high temp was the problem and I stopped brewing at that point. Then I picked up an old freezer on Craigs list and set it up as my fermenter cabinet. So batch 5 I maintained a temp of 68 degrees and still had the bad taste. I use Easy Clean Cleaner/Sanitizer from AHBS. Here is what they say about it:
Easy Clean is a no rinse cleaner and sanitizer. It sanitizes on contact. It is an alternative to One Step at lower price. Usage: 1 tablespoon per 1 gallon warm water. 30 second contact time.
So when five turned out bad, I eliminated the ferm temp as the problem and started focusing on the sanitizer. For batch 6 I soaked the fermenter (bucket) in bleach, then rinsed, then used the normal sanitizer. So when 6 was bad also, I decide for batch 7 to use the normal sanitizer and then rinse it with boiled water. 7 is currently in the fermenter at 10 days I checked the FG and it was down to 1.012 but the taste seemed to be bad again. I left it in the fermenter to crash cool to 32 degrees.
I ruled out the water because its the same water (tap from hose) that I have used for every batch and before these 6(7) I made very good beer. I typically primary in a bucket then secondary in a Better Bottle. The off taste started in the primary (I tasted it before transfer to secondary) so the last few batches I only used the primary and nothing touched the wort after cooling (it went right to the fermenter) so this rules out hoses and other equipment. I use a IC cooler that goes in with 15 minutes left in the boil so I rule that out also. This batch (7), if bad, is in a better bottle and never saw a bucket. For the next batch I will use a glass carboy to rule out my plastic stuff all together.
I brew in my garage near the open garage door and I do full boils.
Any ideas?
BTW, Ive worked in the food safety/sanitation industry for many years so this is kind of embarrassing that I cant figure this out
The first four would not get lower than 1.020 and I notice in batches 3 & 4 that the closet I was fermenting in was warm, about 75 degrees. So I figured the high temp was the problem and I stopped brewing at that point. Then I picked up an old freezer on Craigs list and set it up as my fermenter cabinet. So batch 5 I maintained a temp of 68 degrees and still had the bad taste. I use Easy Clean Cleaner/Sanitizer from AHBS. Here is what they say about it:
Easy Clean is a no rinse cleaner and sanitizer. It sanitizes on contact. It is an alternative to One Step at lower price. Usage: 1 tablespoon per 1 gallon warm water. 30 second contact time.
So when five turned out bad, I eliminated the ferm temp as the problem and started focusing on the sanitizer. For batch 6 I soaked the fermenter (bucket) in bleach, then rinsed, then used the normal sanitizer. So when 6 was bad also, I decide for batch 7 to use the normal sanitizer and then rinse it with boiled water. 7 is currently in the fermenter at 10 days I checked the FG and it was down to 1.012 but the taste seemed to be bad again. I left it in the fermenter to crash cool to 32 degrees.
I ruled out the water because its the same water (tap from hose) that I have used for every batch and before these 6(7) I made very good beer. I typically primary in a bucket then secondary in a Better Bottle. The off taste started in the primary (I tasted it before transfer to secondary) so the last few batches I only used the primary and nothing touched the wort after cooling (it went right to the fermenter) so this rules out hoses and other equipment. I use a IC cooler that goes in with 15 minutes left in the boil so I rule that out also. This batch (7), if bad, is in a better bottle and never saw a bucket. For the next batch I will use a glass carboy to rule out my plastic stuff all together.
I brew in my garage near the open garage door and I do full boils.
Any ideas?
BTW, Ive worked in the food safety/sanitation industry for many years so this is kind of embarrassing that I cant figure this out