BM Centennial Blonde with clove finish?!?

[illin8]

Brewed BM's Centennial Blonde, pitched Notty after chilling...popped open one the other day and was surprised to have a clovey finish much like my hefe that I used Wyeast Weistephan (sp?). The only thing I can think of could have been slighly elevated primary temps (68-70), but I never heard of it coming off with a clove after taste.

Any ideas?

 

[Yooper]

Clove-like sounds like phenols. They are the same compound. Phenols can come from bleach or chlorine in the water, or too-high of a fermentation temperature, or from husks in the grain.

 

[illin8]

Great...thanks yooper

 

[illin8]

On second thought...any chance they will fade over time? Or will I be stuck with theM?

 

[Homercidal]

Learn to like them...

 

[illin8]

After sipping on my second one tonight, I noticed that it tasted almost exactly like a AHS Bavarian Hefe that I made and wasn't fond of because of the clove (due to the Weihenstephan yeast). I tried a Flying Dog hefe and Widmer and realized that the AHS Hefe was extremely similar. Now this beer tastes just like the AHS Bavarian Hefe BUT I used Notty and not Weihenstephan (Wyeast 3068)...what gives?