Hey all fellow brewmasters!
I am having an issue in my homebrews and I would kindly ask your help. I will try to give as much information as I can below about the issue and my brewing procedures.
Issue: I have made couple of NEIPAs lately which have been on point for the first few bottles (yes I bottle even Neipas, but I purge with CO2). But after a while there is a taste in the beer that gets overwhelming with time and it reminds me of brett. Or atleast brett that I have personally tasted myself... Could this be a taste of phenols? It is very hard to describe the taste, but it is there and it starts to piss me off. It ruins my perfectly polished recipes. I am personally thinking that could it be my brewing water that could include chlorine? And no oxidation is not the issue here.
Methods: I live in Finland and we should have very clean water here. I do BIAB brewing and I bottle. I use starsan and oxy for my sanitation and I also usually boil some water in the kettle to create layer on the aluminum pot so I usually use the same boiling water to sanitize my fermentation bucket.
So shortly, my equipment SHOULD NOT have anything extra living in them.. I always sanitize my equipment and bottles very well. BUT I have used different kind of yeasts during my brewing history.. also brett. I am doubting that I would have contamination issue.. I should be dealing with bottle bombs etc issues if that was the case, right? Or at least very over carbonated beer.
I also do sours but I have never had any issues at all before and it has only been my IPAs lately that has had this issue happening.
Thinking about adding campden tablets to my brewing process also.
Any thoughts? Has anyone had similar issues?
I am having an issue in my homebrews and I would kindly ask your help. I will try to give as much information as I can below about the issue and my brewing procedures.
Issue: I have made couple of NEIPAs lately which have been on point for the first few bottles (yes I bottle even Neipas, but I purge with CO2). But after a while there is a taste in the beer that gets overwhelming with time and it reminds me of brett. Or atleast brett that I have personally tasted myself... Could this be a taste of phenols? It is very hard to describe the taste, but it is there and it starts to piss me off. It ruins my perfectly polished recipes. I am personally thinking that could it be my brewing water that could include chlorine? And no oxidation is not the issue here.
Methods: I live in Finland and we should have very clean water here. I do BIAB brewing and I bottle. I use starsan and oxy for my sanitation and I also usually boil some water in the kettle to create layer on the aluminum pot so I usually use the same boiling water to sanitize my fermentation bucket.
So shortly, my equipment SHOULD NOT have anything extra living in them.. I always sanitize my equipment and bottles very well. BUT I have used different kind of yeasts during my brewing history.. also brett. I am doubting that I would have contamination issue.. I should be dealing with bottle bombs etc issues if that was the case, right? Or at least very over carbonated beer.
I also do sours but I have never had any issues at all before and it has only been my IPAs lately that has had this issue happening.
Thinking about adding campden tablets to my brewing process also.
Any thoughts? Has anyone had similar issues?