SOB_OCDAVE
Well-Known Member
Before I begin I want to state that I have read every post on the web site about pheholic off flavors. I am also a 10+ year homebrewer of all-grain beers and very methodical/precise with my techniques. With that being said:
Recently I have been experiencing a metallic, off-flavor in my beers. Never had this problem before, so I am completely confused. I can smell the off flavor and taste it and it really bothers me when i burp and the smell permeates my mouth and sinuses! Yuck...
I have had professional brewers sample my beers and they say its chlorine related. I use water from Watermill Express, a 12 step process that removes everything from the city water supply and leaves almost nothing but high quality drinking water. There is a trace of Magnesium (.1 mg/L) and Sodium (1 mg/L) with a 5.5 ph. NO CHLORINE SMELL OR TASTE.
I sampled my last batch (spiced pumpkin ale) through each transfer from kettle to primary, from primary to secondary, and from secondary to keg. No phenol or other off-flavors detected. I used a closed transfer from corny to corny with a C02 tank and everything on the cornies and hoses were stripped down and cleaned with oxiclean and sanitized with star san.
Just like my previous batch that I put in 100 bottles, this batch, 2-5 gallon corny kegs, had the same nasty phenol/chlorophenol taste as the last few batches. I am stumped... How can this happen after bottling/kegging when everything is clean and sanitized? Could it be something in the C02 tank? Could it be something that is undetectable until the beer is chilled? Please help!! Might have to retire this hobby if I can't find a solution... Thanks, David
Recently I have been experiencing a metallic, off-flavor in my beers. Never had this problem before, so I am completely confused. I can smell the off flavor and taste it and it really bothers me when i burp and the smell permeates my mouth and sinuses! Yuck...
I have had professional brewers sample my beers and they say its chlorine related. I use water from Watermill Express, a 12 step process that removes everything from the city water supply and leaves almost nothing but high quality drinking water. There is a trace of Magnesium (.1 mg/L) and Sodium (1 mg/L) with a 5.5 ph. NO CHLORINE SMELL OR TASTE.
I sampled my last batch (spiced pumpkin ale) through each transfer from kettle to primary, from primary to secondary, and from secondary to keg. No phenol or other off-flavors detected. I used a closed transfer from corny to corny with a C02 tank and everything on the cornies and hoses were stripped down and cleaned with oxiclean and sanitized with star san.
Just like my previous batch that I put in 100 bottles, this batch, 2-5 gallon corny kegs, had the same nasty phenol/chlorophenol taste as the last few batches. I am stumped... How can this happen after bottling/kegging when everything is clean and sanitized? Could it be something in the C02 tank? Could it be something that is undetectable until the beer is chilled? Please help!! Might have to retire this hobby if I can't find a solution... Thanks, David