After 8 years and nearly 100 successful brews under my belt, I might have made my first fatal brew error ever. I mashed with tap water for 10 minutes before I remembered my Camden tablet. I remembered my mineral and pH adjustments, just forgot the freaking Camden tablet. I quickly got a couple of cups of water up to temp, dissolved my Camden tablet in it, then stirred that into my mash. But, there was ~15 minutes of contact with grain.
Does anyone know whatever that byproduct is when chloramines come into contact with grain (chlorophenols?) tastes like? I took a sample for my hydrometer, and it's was a little bitter although I had lots of hops in the sample. It's a new recipe, so I have no real basis for evaluating the wort (plus I rarely sample the wort).
Also, all valid responses should include the line "use a brew day checklist, you stupid idiot."
Does anyone know whatever that byproduct is when chloramines come into contact with grain (chlorophenols?) tastes like? I took a sample for my hydrometer, and it's was a little bitter although I had lots of hops in the sample. It's a new recipe, so I have no real basis for evaluating the wort (plus I rarely sample the wort).
Also, all valid responses should include the line "use a brew day checklist, you stupid idiot."