jeff62217
Well-Known Member
So I've ended up with 2 batches now with the same off flavor. Best I can describe or compare it to would be medicinal/ band-aid type of aroma and flavor.
It's more present in aftertaste and aroma.
I've been trying to figure out what could be the culprit.
I do 5.5 gallon all grain batches using a 10g cooler mash tun, ss 8 gal brew kettle, and single batch sparge. I'm pretty good at keeping the sparge temps under 170.
Also I've been diluting with RO water, usually 50% or more, and adding Calcium chloride and/or gypsum using this calculator:
http://www.brewersfriend.com/water-chemistry/
On the batches that haven't had this off flavor, everything else is fine.
Had been using a whole campden tablet prior to boil and boiling without a lid.
Recently started using half a tab after reading a whole tab for 5-6 gallons was overkill.
The one thing that comes to mind is fermentation temp control. I use a cooler full of water and submerge the carboy halfway, using frozen water bottles to bring temps down.
When I'm doing more than one batch at a time, I sometimes have to take the carboy out of the cooler during the last leg of fermentation to make room for the new batch...
I'm thinking temps may have gotten away on this particular batch that tastes bad..
Not sure if this is ferm temps or chlorophenols, perhaps both.
I just want to know so I can avoid having a whole keg of bad tasting beer in the future.. Any help or advice is appreciated.
It's more present in aftertaste and aroma.
I've been trying to figure out what could be the culprit.
I do 5.5 gallon all grain batches using a 10g cooler mash tun, ss 8 gal brew kettle, and single batch sparge. I'm pretty good at keeping the sparge temps under 170.
Also I've been diluting with RO water, usually 50% or more, and adding Calcium chloride and/or gypsum using this calculator:
http://www.brewersfriend.com/water-chemistry/
On the batches that haven't had this off flavor, everything else is fine.
Had been using a whole campden tablet prior to boil and boiling without a lid.
Recently started using half a tab after reading a whole tab for 5-6 gallons was overkill.
The one thing that comes to mind is fermentation temp control. I use a cooler full of water and submerge the carboy halfway, using frozen water bottles to bring temps down.
When I'm doing more than one batch at a time, I sometimes have to take the carboy out of the cooler during the last leg of fermentation to make room for the new batch...
I'm thinking temps may have gotten away on this particular batch that tastes bad..
Not sure if this is ferm temps or chlorophenols, perhaps both.
I just want to know so I can avoid having a whole keg of bad tasting beer in the future.. Any help or advice is appreciated.