EALynx
Active Member
I just received my feedback from Nationals and I have a question about a comment under the aroma section. The judge commented on the fact that he detected a slight touch of Husk Phenols in my Traditional Bock. When I looked up how this problem can occur, the book stated that too high of a sparge temp could cause this problem. I do batch sparging and almost never exceed 170F with my sparge temps. I thought that by doing batch sparging I would eliminate any husk Phenols in my beers, but now I am concerned. Is it possible that I could have done something else to get the same problem, or is this just an error on the judges part?
Thanks for any help,
ealynx
Thanks for any help,
ealynx