Countrysquire
Well-Known Member
I posted about a month ago looking for guidance for a very strong band-aid flavor that I was getting occasionally. The odor and taste was so strong that it made the beer just about undrinkable. A local brewing expert tasted the beer and confirmed that it was phenols. Also, he came to the house and watched my brewing process, giving me pointers along the way. The biggest changes that we made were to switch to treated water and a controlled fermentation temperature (had been about 74-76 degrees).
Brewed another batch of Ed Wort's Bee Cave Pale Ale, because the first one was ruined by the phenols. This one came out fantastic and is the best beer I have yet brewed. The next day, I brewed an Amber and everything went well, or so I thought. After 4 weeks at 64 degrees, I pulled the carboy from the fermentation chamber to do a cold crash in preparation for kegging. As soon as the airlock was removed, the strong phenol smell hit me, ruining an otherwise good day. Everything for both batches was done the same way with the same equipment... except for the carboy. Thinking back, I'm almost certain that most, if not all of the bad batches have been from the same carboy. I'm guessing that there's something living in there that the iodophor ain't killing, so it's getting soaked with bleach for 24 hours.
Meanwhile, an IPA that was in the same carboy (and same yeast cake) as the Bee Cave Pale Ale tasted fantastic when I sampled it prior to dry hopping.
The next batch will be in the suspected tainted carboy, so we'll see...
Brewed another batch of Ed Wort's Bee Cave Pale Ale, because the first one was ruined by the phenols. This one came out fantastic and is the best beer I have yet brewed. The next day, I brewed an Amber and everything went well, or so I thought. After 4 weeks at 64 degrees, I pulled the carboy from the fermentation chamber to do a cold crash in preparation for kegging. As soon as the airlock was removed, the strong phenol smell hit me, ruining an otherwise good day. Everything for both batches was done the same way with the same equipment... except for the carboy. Thinking back, I'm almost certain that most, if not all of the bad batches have been from the same carboy. I'm guessing that there's something living in there that the iodophor ain't killing, so it's getting soaked with bleach for 24 hours.
Meanwhile, an IPA that was in the same carboy (and same yeast cake) as the Bee Cave Pale Ale tasted fantastic when I sampled it prior to dry hopping.
The next batch will be in the suspected tainted carboy, so we'll see...