Brewed an Amercian Wheat, WTF happened?

[ToastedPenguin]

Been brewing as an extract brewer for a little while now and just stepped up to my DIY all grain system:

http://homebrewery.shutterfly.com/

Used part of the system for the first time doing my last extract batch, a 10G pilsner based IPA. Basically used the BK and the water filter system http://www.farmandfleet.com/products/371650-model_u25_series_whole_house_compel_water_filter_system.html?lref=%2fcatalog%2ffind.aspx%3ft%3dwater%2bfilter%26m%3dP%26c%3dAll%2bProducts%252f%252f%252f%252fUserSearch1%253dwater%2bfilter%26p%3d3 to brew so I could get use to the evaporation rates, using the pump and my new immersion wort chiller w/whirlpooling. That batched turned out good and is sitting in my kegs carbing up now.

Two weeks ago I brewed my first AG batch which was an American Wheat using Amarillo Hops. For my first time out, everything went smooth, pretty close to my numbers due to the adjustments I made based on the extract brew using a portion of the system and the Beersmith brewery configuration changes I made accounting for my MLT etc.

However when I went to rack to the secondary after 10 days and sampled the 2 carboys, the beer had a horrible phenol / band aid taste, it was down right nasty.

So now I am trying to figure out why so I can correct it.

Here is some additional information that is important to know:

I ferment in a chest freezer that has a Johnson controller on it, which was set to 66.

I used washed yeast from the extract IPA I had brewed prior to this batch (the one I did on my new system) and used this technique: https://www.homebrewtalk.com/wiki/index.php/Washing_yeast

As I mentioned I did use tap water that was filtered using a whole house filter at a rate of about 1gpm to maximize the filtering of chlorine. Our water report doesn't indicate the use of chloramine, just chlorine.

With these facts I'd like to understand what could have caused this severe off flavor.

I have since read that yeast can cause this issue, so was it my re-use of the yeast? I have also read that chlorine in water can cause this off flavor, however as I stayed well below the manufacturers maximum flow rate of 5gpm to increase the removal of chlorine, could it still be the water causing this?

Any advice or suggestions would be great as this was a very disappointing incident with my first batch of AG brew!!!

Thanks!

David

 

[onthekeg]

I am guessing on the chlorine. Your yeast won't throw that phenolic flavor. Have you tried adding either campden tablets or potassium metabisulfate to your water? Its also possible your water filter needs to be replaced.

 

[ToastedPenguin]

I am guessing on the chlorine. Your yeast won't throw that phenolic flavor. Have you tried adding either campden tablets or potassium metabisulfate to your water?

I haven't, is that something that can be done with little lag time or does it have to be done the night before etc.?

 

[onthekeg]

It is instant. I just put it in and dump the water into the HLT. 1/2 tablet crushed to 10 gallons of water

 

[ToastedPenguin]

It is instant. I just put it in and dump the water into the HLT. 1/2 tablet crushed to 10 gallons of water

I contacted my public works dept to ask them if they use Chloramine even though the water report only shows the use of Chlorine. They might be anyway since the report they provide is lacking a lot of info, they probably just don't list it. I will start using campden tablets or potassium metabisulfate either way now since after reading about potassium metabisulfate's use http://en.wikipedia.org/wiki/Potassium_metabisulfite its pretty clear by the level of phenolic off flavor I had and your comment I need to.

 

[jfowler1]

What are the chances you were running the tap water to the filter through a nice green garden hose?

 

[bierhaus15]

I just had a batch of cream ale go band-aid on me. In over 100 AG batches I've never had anything like it. Nothing different in my process except I pitched some washed yeast a bit cool and it took damn near 72 hours before I got any signs of fermentation. I probably stressed the yeast bad. Dumped the batch out the other day, nearly broke my heart.

 

[ToastedPenguin]

What are the chances you were running the tap water to the filter through a nice green garden hose?

Nope, I specifically picked up a NSF grade RV hose for that very reason.

 

[ToastedPenguin]

I just had a batch of cream ale go band-aid on me. In over 100 AG batches I've never had anything like it. Nothing different in my process except I pitched some washed yeast a bit cool and it took damn near 72 hours before I got any signs of fermentation. I probably stressed the yeast bad. Dumped the batch out the other day, nearly broke my heart.

That is what I started to think was the issue since I am using a water filter that is rated to remove chlorine and supposedly capable of removing chloramine if the gpm flow rate is reduced to about 1gpm per minute and since my extract brew was ok I figured my AG should be ok with the same water.

Fermentation took off in less than 24hrs and it was strong. I also measured the SG before I sampled the beer and attenuation was great, though it doesn't mean that the yeast still wasn't part of the problem.

I am not taking any chances again so I will be using potassium metabisulfate to treat the water and I will not be washing yeast until I know for sure its the only variable in my brew day that will be "different".

I haven't had a single off flavored batch until now so I am confident that my sanitation and fermentation processes are good, dumb me changed two things in one brew session by using washed yeast and filtered tap water....

 

[ToastedPenguin]

Just read an article that Vitamin C in powdered form such as Ascorbic Acid can be used to neutralize chlorine in water.