We have gone through almost everything....regarding cold and hot side of our brewing techniques
We believe that we have chlorophenols in our beers.
We believe so....because it has this antiseptic, highly alcoholic taste and smell.
I basically poured antiseptic alcohol on a piece of paper and smelled it, and then smelled our beer....it was really similar, but our beer even had this slightly leather-like smell. Now the crystal malt, the American citrusy hops cant be detected at all.....and this is still the 1st week of fermentation.
We just simply dont know what it causes it. Our 4 guesses are:
-bottled water
-yeast (safale US-05)
-plastic fermentor
-mashing temperature (155.5F).
Here is our recipe if anyone would be so kind to have a look and help us find out what's wrong....we would really appreciate that.
UPDATE: Fermentation temp is totally control in a water bath. It is kept at 63F.
We believe that we have chlorophenols in our beers.
We believe so....because it has this antiseptic, highly alcoholic taste and smell.
I basically poured antiseptic alcohol on a piece of paper and smelled it, and then smelled our beer....it was really similar, but our beer even had this slightly leather-like smell. Now the crystal malt, the American citrusy hops cant be detected at all.....and this is still the 1st week of fermentation.
We just simply dont know what it causes it. Our 4 guesses are:
-bottled water
-yeast (safale US-05)
-plastic fermentor
-mashing temperature (155.5F).
Here is our recipe if anyone would be so kind to have a look and help us find out what's wrong....we would really appreciate that.
UPDATE: Fermentation temp is totally control in a water bath. It is kept at 63F.