brewingnoobie
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- Joined
- Aug 25, 2014
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I brewed my first all grain pale ale batch with a new system and it smells awesome, but when I taste it has a plastic finish on the back end. This is becoming more pronounced as the fermentation continues. I am going to throw out the batch. I wanted to get some thoughts, even though I have a pretty good idea what it might be. First off here is my recipe:
9# Golden Promise (92%)
.5# Crystal 40 (5%)
.25# Flaked Barley (3%)
1 oz Simcoe @ 10 min
1 oz Amarillo @ 10 min
1 oz Simcoe @ 5 min
1 oz Amarillo @ 5 min
1 oz Simcoe @ FO
1 oz Amarillo @ FO
Mashed @ 154 for 60 min.
WYeast 1056 @ 75°, but quickly dropped to 68.
When I batch sparged I threw the hot wart into two plastic buckets, they read BPA free, but I feel that is probably the reason why I have this off flavor. At first I thought it was the chlorine levels, but the person that owns the home brew store I go to coincidentally lives close to me and said he never has a problem with the water. He told me depending on the style of beer he occasionally adds things to change the PH level, but does not do that for pale ales and doesn't think that is the issue.
I am about to brew again on Friday, and decided to buy a second kettle, one for collecting the hot wort and the other to batch sparge with. Before I brew I just wanted some insight. I am guessing that I was so worried about sanitation, adding ingredients at the correct time, and making sure temperatures were spot on that I made the dumb mistake of letting my wort drain into something that will provide horrible off flavors. Any thoughts are appreciated.
Thanks
9# Golden Promise (92%)
.5# Crystal 40 (5%)
.25# Flaked Barley (3%)
1 oz Simcoe @ 10 min
1 oz Amarillo @ 10 min
1 oz Simcoe @ 5 min
1 oz Amarillo @ 5 min
1 oz Simcoe @ FO
1 oz Amarillo @ FO
Mashed @ 154 for 60 min.
WYeast 1056 @ 75°, but quickly dropped to 68.
When I batch sparged I threw the hot wart into two plastic buckets, they read BPA free, but I feel that is probably the reason why I have this off flavor. At first I thought it was the chlorine levels, but the person that owns the home brew store I go to coincidentally lives close to me and said he never has a problem with the water. He told me depending on the style of beer he occasionally adds things to change the PH level, but does not do that for pale ales and doesn't think that is the issue.
I am about to brew again on Friday, and decided to buy a second kettle, one for collecting the hot wort and the other to batch sparge with. Before I brew I just wanted some insight. I am guessing that I was so worried about sanitation, adding ingredients at the correct time, and making sure temperatures were spot on that I made the dumb mistake of letting my wort drain into something that will provide horrible off flavors. Any thoughts are appreciated.
Thanks