phenolic

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  1. Mackie

    High FG in Belgian dry stout

    Hi guys, a couple weeks ago I brewed a 2.5 gal Belgian-style dark beer with orange peels with some leftover grains I had on hand: 64.7% Vienna malt 20.6% Belgian Candi sugar 9.4% Chocolate malt (ground and added to the end of the mash for 3-5 mins) 3.3% Acid malt 2.0% Aromatic malt I made a...
  2. R

    Need a little help with cider flaws

    Hi all, So I just got my score sheets back from a TON of ciders I entered at GLINTCAP this spring--I did really well overall, but there were a few common flaws. 1. First, "V/A" or " Volatile" or "solventy" --I read that this can be caused from too warm of a fermentation or from insufficient...
  3. K

    W-34/70 Phenolic?

    I used 34/70 for a Pilsener (Pils, Vienna, Carafoam, Biscuit; Saaz and Pacific Jade) I brewed before Thanksgiving and am now getting a strong phenolic character in the beer. It was clean for several months, scored high 30s in a local competition, and had a nice lager character for that time. I...
  4. R

    Off flavor issue... HELP!

    I've been having an issue with some kind of phenolic off flavor and after completely assuring that I did everything by the book this go around, I have no idea where it is coming from. Background: 4 different brews. All hop forward IPAs have developed different levels of the off flavor. My most...
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