rockdemon
Well-Known Member
I used to put my pot in a icebath to cool it down. But this technoque took forever and i got alot of chill haze. I got this idea to add ice to the hot wort aswell as the bath. It was extremely efficient. It took like 1 hour to cool the wort instead of like 5. The beer got crystal clear and no haze whatsoever but it had this harsh smell and flavor that i couldnt understand. I mde two more batches this way and they also had the same overpowering off flavor. Ive used different ingredients in the three beers although theyve been based on pilsnermalt and sugar(belgian style).
I found some reading about hot wort oxidation and that adding ice or cold water directly to hot wort would give this problem.
I cant really explain the smell/taste but its harsh and maybe something like old vegetables or fruit. Maybe old applejuice perhaps. The beers have also been fermented at high temperature(26-30C) and the flavor and smell is there before bottling.
When smelling the airlock its been like this:
Day 1-2 nice hops smell
Day 3-4 nice yeast smell
Day 5 and onward its a very unpleasant smell in the airlock. Almost like sulphur.
Edit: i make 12 L batches(post boil)and then afd 3 liters of preboiled ice to get 15 liters.
I found some reading about hot wort oxidation and that adding ice or cold water directly to hot wort would give this problem.
I cant really explain the smell/taste but its harsh and maybe something like old vegetables or fruit. Maybe old applejuice perhaps. The beers have also been fermented at high temperature(26-30C) and the flavor and smell is there before bottling.
When smelling the airlock its been like this:
Day 1-2 nice hops smell
Day 3-4 nice yeast smell
Day 5 and onward its a very unpleasant smell in the airlock. Almost like sulphur.
Edit: i make 12 L batches(post boil)and then afd 3 liters of preboiled ice to get 15 liters.