does star san make beer taste nasty

[unionrdr]

I agree that a lot of it is from green beer that fermented a bit too high. That combined with only 1 week in primary will def do it. It didn't get enough time to be sure of a stable FG,let alone the 3-7 days it usually takes to clean up off flavors & settle out more in primary. That fusel alcohol taste would've been eaten up by the yeasts during clean up/settling time I mentioned,for the most part. Some conditioning time in bottles as well as kegs go along way to conditioning those sort of flavors out. Time & patience are a brewer's greatest asset.

 

[corrales_305]

so then you are telling me that with enough time the beer should be drinkable!! so i will leave it in the keg with co2 pressure for some more itme and see what happens...thanks

 

[Bones1948]

FUSEL ALCOHOL:
Ethyl alcohol (2 carbons) is what we like in beer. Fusel alcohols are longer carbon chain alcohols....3 carbon(propanol), 4 carbon(butanol and isobutanol) 5 carbon (amyl- and iso-amyl alcohol) and the phenolic acid tyrosol. Some of these are desirable in limited quantities in high-alcohol beers like strong ales and bocks or double bocks. Excessive amounts of these can be can be produced by higher fermentation temperatures, excessive yeast growth and excessive amino acids in the wort.

Fusel alcohols are what give you the terrible hangover after you drink cheap whiskey. The higher dollar whiskeys are more carefully distilled selecting out the fusel alcohols by more precise distilling techniques (each alcohol has a different boiling point)

I sanitize (sterilize) by misting my cleaned dry equipment with Everclear (95% ethyl alcohol) immediately before use by using a 99cent mist bottle bought at any Dollar store or Wally-World. You can 50/50 mix it with tap water if desired and it will still do the job. Any lingering residue not evaporated by the time I use that particular equipment has no affect on the yeasties and leaves no taste in the finished product. I sterilize the cleaned bottles by pouring 3-4 ounces into a bottle, shaking vigorously with plastic gloved thumb over opening and then pouring into the next bottle in line until all bottles are done. Can sterilize carboy/bucket the same way. No soaking time as nothing can live in Everclear and it instantly kills any organism it touches. Pour the remaining Everclear into the Everclear bottle for later use or pour into a Coke and drink it.

 

[Shockerengr]

I sanitize (sterilize) by misting my cleaned dry equipment with Everclear (95% ethyl alcohol) immediately before use by using a 99cent mist bottle bought at any Dollar store or Wally-World. You can 50/50 mix it with tap water if desired and it will still do the job. Any lingering residue not evaporated by the time I use that particular equipment has no affect on the yeasties and leaves no taste in the finished product. I sterilize the cleaned bottles by pouring 3-4 ounces into a bottle, shaking vigorously with plastic gloved thumb over opening and then pouring into the next bottle in line until all bottles are done. Can sterilize carboy/bucket the same way. No soaking time as nothing can live in Everclear and it instantly kills any organism it touches. Pour the remaining Everclear into the Everclear bottle for later use or pour into a Coke and drink it.

Sorry, but there is some misinformation above. I do use alcohol for sanitation in some of my processes, but it is not an instant kill, and 50/50 or 95% are not the best mixtures. If you want to use alcohol, a 70/30 mix is most effective, and you should really give it a few minutes to soak to allow it time to work.

All sanitizers require some time to work...going immediately from sanitizer to use means you are probably rinsing the sanitizer off before it's had a chance to kill.

Not Exactly Sterile

 

[flabyboy]

Was your beer in a room with ambient temp of 74 or did you take the temp of the beer during fermentation? A really good fermentation will bring the temp up in the fermenter by 5-10 degrees. If your beer was at 74 in a 65 degree room, I think you would be safe from fusels with that yeast strain

 

[hamiltont]

i know that star san is a no rinse sanitiser....with that said i tasted a small bit on my tougue and it taste bitter and nasty.. wont that make my beer taste the same way when i dont rinse frementer,secoundary ferm,thermomiter, the keg ,siphone hose,etc, and all that....when you add all that up you probably get a couple of oz. of star san directly in the beer from the bigining to end of beer the makeing process.

TROLL...
https://www.homebrewtalk.com/f19/considered-lying-not-291654/index4.html#post3631071

 

[Hugh_Jass]

Why didn't you listen to the advice given in the thread YOU started?

https://www.homebrewtalk.com/f163/best-yeast-high-temp-fermentation-287608/

So let's recap, k?

-Start a thread because you know your temps are in the 70's
-Ignore all advice given in that thread
-Start another thread blaming Starsan because your beer turned out REALLY crappy, but in reality, all of this could have been avoided if you would have heeded the advice in the first thread.
-Start a troll thread demonstrating either a juvenile disposition or emotional immaturity.

Really, it's simple. You can either learn from the experience this board has to offer or not. If not, you're going to continue to make crappy beer. The difference is no one will be there to help given your attitude.

good luck to you

 

[Bones1948]

Bacteriology 101:
Everclear kills by fixing, or literally cooking, the peptidoglycan constituents of the bacterial cell wall and dissolving the various lipids within the cell. This happens instantaneously in the bacteria of only a few microns in size.

Iodine or iodophore sanitizers kill by simply clogging the pores of the cell wall causing a slower death of the organism. These clogged cell wall pores prohibit entry of nutrient needed for the bug to live and prevents the exit of waste and other molecules produced by the bug's metabolism. Iodine was once used universally by grandmaw who smeared it on cuts in the skin, un-be-knownst it, as it was sold in a concentrated form also killed living flesh.

The dilute phosphoric acid sanitizers kill the bacteria by entering them and disrupting the bug's metabolism. That's why one must allow time for the sanitizer to work.

I gained this information during my Masters Degree studies in microorganism metabolism. It was very helpful later when working on my Doctorate in Medicine in medical school.

 

[Shockerengr]

Bacteriology 101:
Everclear kills by fixing, or literally cooking, the peptidoglycan constituents of the bacterial cell wall and dissolving the various lipids within the cell. This happens instantaneously in the bacteria of only a few microns in size.

Iodine or iodophore sanitizers kill by simply clogging the pores of the cell wall causing a slower death of the organism. These clogged cell wall pores prohibit entry of nutrient needed for the bug to live and prevents the exit of waste and other molecules produced by the bug's metabolism. Iodine was once used universally by grandmaw who smeared it on cuts in the skin, un-be-knownst it, as it was sold in a concentrated form also killed living flesh.

The dilute phosphoric acid sanitizers kill the bacteria by entering them and disrupting the bug's metabolism. That's why one must allow time for the sanitizer to work.

I gained this information during my Masters Degree studies in microorganism metabolism. It was very helpful later when working on my Doctorate in Medicine in medical school.

Yup...but we're trying to kill more than just bacteria. Wild yeasts will spoil beer as well.

 

[Bones1948]

Everclear kills ANY microorganism.

 

[HollywoodMX]

I use distilled water for my starsan. Does anyone find that left over starsan actually improves the beer? I have a few instances where I acidently sucked in the starsan from moving my carboy with the blow off connected.

I wonder if it alters the PH just that little bit which alters it to more commercial tasting?