JRTurner1234
Member
- Joined
- Apr 14, 2015
- Messages
- 16
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Hi All,
Ive been brewing for about 1.5 years and have done 7 batches. I've done kit, extract and BIAB but in 6 out of 7 batches there has been a weird off flavour that I can't identify and cant fix.
I'm finding it really difficult to describe the flavour - it's like nothing I've tasted before. Potentially it is medicinal / clove like / chemically in flavour (but this may just be the books putting words in my mouth!)
I've tried the most common fixes and have run experiments changing different variable, but am now stuck.
I've ruled out:
- fermentation temperatures (I control with an STC-1000) and have calibrated this
- under/over pitching (I've used yeast starters, properly calculated)
- Chlorine in the water (I've treated with Campden)
- Failure of sanitiser (I've tried star san and sodium percarbonate.
- My fermentation vessel (I've switched between my bucket and demi-johns)
- Green beer
Notes:
- Grain is stored in the plastic bags that they were supplied in
- Yeast is stored in fridge at 3C
- Hops are stored in fridge at 3C
Is anyone will to be a volunteer to help me identify this weird flavour? I'll send beer through the post to anyone who is willing to help me.
Some additional potential clues:
- the flavour is not present before bottling
- the flavour develops after about 2 weeks in bottles
- the flavour is almost not perceptible on drinking
- the flavour is very noticeable when burping
- the bottles are not gushing
I'm ready to answer any additional questions!
I really need to solve this as I'm beginning to fall out of love with this hobby
Thanks,
Jamie
Ive been brewing for about 1.5 years and have done 7 batches. I've done kit, extract and BIAB but in 6 out of 7 batches there has been a weird off flavour that I can't identify and cant fix.
I'm finding it really difficult to describe the flavour - it's like nothing I've tasted before. Potentially it is medicinal / clove like / chemically in flavour (but this may just be the books putting words in my mouth!)
I've tried the most common fixes and have run experiments changing different variable, but am now stuck.
I've ruled out:
- fermentation temperatures (I control with an STC-1000) and have calibrated this
- under/over pitching (I've used yeast starters, properly calculated)
- Chlorine in the water (I've treated with Campden)
- Failure of sanitiser (I've tried star san and sodium percarbonate.
- My fermentation vessel (I've switched between my bucket and demi-johns)
- Green beer
Notes:
- Grain is stored in the plastic bags that they were supplied in
- Yeast is stored in fridge at 3C
- Hops are stored in fridge at 3C
Is anyone will to be a volunteer to help me identify this weird flavour? I'll send beer through the post to anyone who is willing to help me.
Some additional potential clues:
- the flavour is not present before bottling
- the flavour develops after about 2 weeks in bottles
- the flavour is almost not perceptible on drinking
- the flavour is very noticeable when burping
- the bottles are not gushing
I'm ready to answer any additional questions!
I really need to solve this as I'm beginning to fall out of love with this hobby
Thanks,
Jamie