I am having similar problems as outlined in the recent thread:
https://www.homebrewtalk.com/f13/spring-water-chlorophenols-disgusted-115676/
Over the last several brews, I have experienced varying degrees of an awful taste and bad smell that I am describing as the commonly referenced medicinal quality of chlorophenol and a harsh, solventy background smell.
I have been trying to settle in on a house yeast, and chose 1272. The only problem is that every batch I have done with this yeast has had the aforementioned problems. The beers have used different starters from different smack packs. The fermentations have all been done in glycol cooled water baths at 65. Knowing that this yeast is described as clean, but with some English character, I have a hard time believing that it can be pumping out these phenols.
1) But my first question is still, does anyone have a good amount of experience with Wyeast 1272 American Ale II? Did you notice a high production of phenols...maybe a tendency to mutate or did the yeast get stressed easily on slightly underpitching?
I charcoal filter all of my brewing water at a very slow flow rate, extremely slow in fact. I don't use bleach, and I clean with oxyclean and distilled water/star san. My local water supply does use chloramine. I am all glass, stainless, copper, or silicone tubing.
2) What is known about the timing of chlorophenol formation? All of the beers in question tasted fine out of the primary. The bad flavors have all arisen while the beer is being force-carbed.
3) Does this seem more likely to be an infection problem?
4) Does someone have a quick way to reproduce the chloramine smell to use as an example? Otherwise, I was going to ferment some extract with tap water to try and get a good sample.
https://www.homebrewtalk.com/f13/spring-water-chlorophenols-disgusted-115676/
Over the last several brews, I have experienced varying degrees of an awful taste and bad smell that I am describing as the commonly referenced medicinal quality of chlorophenol and a harsh, solventy background smell.
I have been trying to settle in on a house yeast, and chose 1272. The only problem is that every batch I have done with this yeast has had the aforementioned problems. The beers have used different starters from different smack packs. The fermentations have all been done in glycol cooled water baths at 65. Knowing that this yeast is described as clean, but with some English character, I have a hard time believing that it can be pumping out these phenols.
1) But my first question is still, does anyone have a good amount of experience with Wyeast 1272 American Ale II? Did you notice a high production of phenols...maybe a tendency to mutate or did the yeast get stressed easily on slightly underpitching?
I charcoal filter all of my brewing water at a very slow flow rate, extremely slow in fact. I don't use bleach, and I clean with oxyclean and distilled water/star san. My local water supply does use chloramine. I am all glass, stainless, copper, or silicone tubing.
2) What is known about the timing of chlorophenol formation? All of the beers in question tasted fine out of the primary. The bad flavors have all arisen while the beer is being force-carbed.
3) Does this seem more likely to be an infection problem?
4) Does someone have a quick way to reproduce the chloramine smell to use as an example? Otherwise, I was going to ferment some extract with tap water to try and get a good sample.