So I had my 3rd batch in a row with phenol off flavors/aromas. After the second batch I figured it was an infection and replaced all my plastics. It has now happened for a 3rd time. I did notice that at least 2 of these beers were taken out of the temp controlled fridge 10 days after fermentation and was left out in the heated garage with large temp swings. Now I know for the past 2 brews after fermentation was complete the temp of the conditioning beer hit about 75f for a good 12 hours and I noticed some bubbling action. Was the yeast reactivated and stressed? Could a spike to 74f for half a day really cause that?
OG of the brew is 1.050
I used London 1968 and fermented at 70f (looking for fruity esters)and wow did the primary fermentation smell fruity!
I recently got a malt mill and I crushed my grains at .36 setting
I sanitize with star san and there are no chlorines or chloramines in my well water. FYI I dont rack to secondary I just move the primary out of the fermentation fridge after its complete. I also do not aerate and just shake the carboy.
Any Ideas?
OG of the brew is 1.050
I used London 1968 and fermented at 70f (looking for fruity esters)and wow did the primary fermentation smell fruity!
I recently got a malt mill and I crushed my grains at .36 setting
I sanitize with star san and there are no chlorines or chloramines in my well water. FYI I dont rack to secondary I just move the primary out of the fermentation fridge after its complete. I also do not aerate and just shake the carboy.
Any Ideas?