DerBraumeister
Well-Known Member
Hello
I am heavily disappointed by my last brew, a belgian Tripel with the Wyeast 3787. I bottled the beer two weeks ago and since I wanted to repitch the yeast, I opened a bottle last weekend and behold; Phenols. Medicinal, bandaid, disgusting. Needless to say, I threw away the yeast!
I have had this happening in a Kolsch and the phenols did not age out. But I wanted to ask if this could be normal for a young belgian Tripel. (I have picked up some phenols in commercial tripels btw.)
Here is the process:
-Total fermentetion volume of 6 gal.
-100% German Pilsener for a starting gravity of 1.065.
-Mash temp 149.
-I used tab water-our water supply is not chlorinated (they use ozon and there is not the slightest hint of chlorine in the smell of the water)
-I do not use sanitisers based on chlorine (I use Chemipro Oxi)
-Batch sparging.
-90 Min boil
-Irish moss
-No chill.
-1.5 quart real wort starter overnight with a fresh pack of 3787
-At high krausen, I added 25 gravity points of table sugar dissolved in boiling water to reach a theoretical OG of 1.080
-Ambient temperature of fermentation in my cellar: 67 F
-On the third day of primary fermentation I wrapped a sheet of sponge around the fermenter as an isolation to let the temp rise for proper attenuation.
-Bottled after 3 Weeks in primary (the fermentation was over after 2 weeks).
-Final gravity: 1.008.
When I added the sugar to the fermenter, I noticed some sulfur but no phenols to mention. When I bottled, the beer had a strong banana aroma.
So, what do you think?
Have I just produced 6 gallons of nail polish remover, or is this normal for a 9% abv belgian tripel, that has only been on bottle for a week?
Regards, Der Braumeister
I am heavily disappointed by my last brew, a belgian Tripel with the Wyeast 3787. I bottled the beer two weeks ago and since I wanted to repitch the yeast, I opened a bottle last weekend and behold; Phenols. Medicinal, bandaid, disgusting. Needless to say, I threw away the yeast!
I have had this happening in a Kolsch and the phenols did not age out. But I wanted to ask if this could be normal for a young belgian Tripel. (I have picked up some phenols in commercial tripels btw.)
Here is the process:
-Total fermentetion volume of 6 gal.
-100% German Pilsener for a starting gravity of 1.065.
-Mash temp 149.
-I used tab water-our water supply is not chlorinated (they use ozon and there is not the slightest hint of chlorine in the smell of the water)
-I do not use sanitisers based on chlorine (I use Chemipro Oxi)
-Batch sparging.
-90 Min boil
-Irish moss
-No chill.
-1.5 quart real wort starter overnight with a fresh pack of 3787
-At high krausen, I added 25 gravity points of table sugar dissolved in boiling water to reach a theoretical OG of 1.080
-Ambient temperature of fermentation in my cellar: 67 F
-On the third day of primary fermentation I wrapped a sheet of sponge around the fermenter as an isolation to let the temp rise for proper attenuation.
-Bottled after 3 Weeks in primary (the fermentation was over after 2 weeks).
-Final gravity: 1.008.
When I added the sugar to the fermenter, I noticed some sulfur but no phenols to mention. When I bottled, the beer had a strong banana aroma.
So, what do you think?
Have I just produced 6 gallons of nail polish remover, or is this normal for a 9% abv belgian tripel, that has only been on bottle for a week?
Regards, Der Braumeister