Beer has garden hose taste...

[cannman]

"Overload of hops" in a Miller 64? Certainly not.

Nono. I guess what I meant was that I tasted something similar in M64 to my blown brew.

 

[l3asturd]

You describe as rubber? or metallic? or skunky? I can see Miller being both metallic and skunky.

You never mentioned if you aerated your wort...did you?

 

[cannman]

You describe as rubber? or metallic? or skunky? I can see Miller being both metallic and skunky.

You never mentioned if you aerated your wort...did you?

Yes. I poured the pitched product between bucket and kettle several times to aerate.

 

[GarageBeerGarden]

Definately sounds like phenols to me. Earlier posters hit that on the head. Plastic-y, rubbery phenols are usually a product of yeast. Either a wild yeast strain (infection), or due to the yeast you used to brew. Some yeast strains produce more phenols than others, especially at higher fermentation temps. Probably can't save this batch, but next time I'd try a different yeast strain and be attentive to your fermentation temerature. I wouldn't think the RO water issue would be a major cause of this problem. Naturally, water composition will effect flavor, and not enough yeast nutrients could certainly have an effect especially if there was a slow start to fermentation, but I would concentrate on the yeast more than the water for the root of the problem. Or it could just be a funky combination of everything people have posted; water comp. sanitation, chemicals, equipment, yeast, ect. Sorry. That last bit wasn't too helpful.

 

[jbsg02]

Can you tell us about your fermentation? Did you use dry or liquid yeast? Did you use a starter? If so, stir plate? Did you aerate the cooled wort? What temps did you ferment at and for how long?

 

[cannman]

Can you tell us about your fermentation? Did you use dry or liquid yeast? Did you use a starter? If so, stir plate? Did you aerate the cooled wort? What temps did you ferment at and for how long?

I used Nottingham ale. Dry yeast, started it with .5 L warm water. Pitched. Passed back and forth between pot and bucket. Left to ferment in primary for 7 days. Transferred to secondaries. Temps were about 74 but I had the temps hit 80 for about a full day before moving the container.

 

[JuanMoore]

In my experience nottingham produces a lot of fusels and other nasty tasting stuff when fermented warm. 80F during peak fermentation is way hot for that yeast. I try to keep it below 70F, and ambient below 65F when using notty.