Solvent-like flavor!

[Moezart]

Hello everyone!
Again, this forum is my savior!lp
Love you all guys for the tremendous help!

So I am new to home brewing (9 batches so far strictly All Grain). I have done mostly IPA's, a Belgian Strong Ale, and an English Style Ale. A lot of ups and downs, loved things, hated others... but one flaw that was common to all 9 batches is that there was always the SAME solvent-like flavor to them... SO ANNOYING!!! just nasty solvent-like nuisance that is keeping the hops and the sugars company!! So tired of it!

That is the photo of the bucket I use for fermentation. Food grade PP 05. Not sure if that is acceptable for home brewing.I use Star San as a disinfectant. I don't have a grain mill so I crush my grains in my Blendtech. Oh yeah ( due to where I live i cannot get any ready-to-use malt, so I do malt my own with a home-made kiln... ).
I used US 05 yeast in most of the batches i made. US 33 once, and US 04 another time... All with the same solvent flavor...

What the hell is going on??? Could there be something wrong with my equipment? Or something else I am not thinking of?
Please help
Feel free to ask any questions that you think may shed some light on this problem... I really love the beers I have been making and I have been trying to convince my pallet that the solvent flavor is not there... but in vain... it is there!!!

Thanks guys!

 

[Michael_Calgary]

What temp are you fermenting at? US-05 can give off flavors (well... probably all yeasts I guess) including solvent if fermentation temp is to high. But I pretty much only use US-05 and I found that was fermenting WAY to high. Once I figured out how to lower my fermentation temps, my beer started tasting awesome!

 

[Moezart]

What temp are you fermenting at? US-05 can give off flavors (well... probably all yeasts I guess) including solvent if fermentation temp is to high. But I pretty much only use US-05 and I found that was fermenting WAY to high. Once I figured out how to lower my fermentation temps, my beer started tasting awesome!

Hey Michael!
I usually ferment between 68 to 71 F then cold crash (43 to 46 F) on the 13th and 14th day.

 

[homebrewer_99]

Solvent? The common result of fermentation temperature being too high. It can't be fixed.

Go here and bookmark it for you library: http://howtobrew.com/book/section-4/is-my-beer-ruined/common-off-flavors

If you think it's your equipment then you can either add Oxiclean to a pail and fill it with hot water and let sit for 3 days or buy new pails. Let the pail air dry on it's side...for some reason it allows the flavors and aroma's drop out. Weird, I know, but it's something I've learned along the way.

Bleach can cause problems also. See the referenced site.

 

[Moezart]

Solvent? The common result of fermentation temperature being too high. It can't be fixed.

Go here and bookmark it for you library: http://howtobrew.com/book/section-4/is-my-beer-ruined/common-off-flavors

If you think it's your equipment then you can either add Oxiclean to a pail and fill it with hot water and let sit for 3 days or buy new pails. Let the pail air dry on it's side...for some reason it allows the flavors and aroma's drop out. Weird, I know, but it's something I've learned along the way.

Bleach can cause problems also. See the referenced site.

Thanks very much for the advice!

 

[Michael_Calgary]

Hey Michael!
I usually ferment between 68 to 71 F then cold crash (43 to 46 F) on the 13th and 14th day.

I ferment anywhere from 15c to 18c (59f to 64f) any higher and I find US-05 gives undesirable off flavors.

 

[Moezart]

I ferment anywhere from 15c to 18c (59f to 64f) any higher and I find US-05 gives undesirable off flavors.

Ok! Will definitely drop the temp for my next brew... thanks Mike...
But why the hell are they suggesting that fermentation is ok up to 77 F on the packaging!!! So annoying!

 

[El Nino]

I ferment anywhere from 15c to 18c (59f to 64f) any higher and I find US-05 gives undesirable off flavors.

Fermented my last batch at 65-66ish and it was my best one yet (US-05). But yeah I would try to stay away from hitting 70 or higher.

 

[Michael_Calgary]

Ok! Will definitely drop the temp for my next brew... thanks Mike...
But why the hell are they suggesting that fermentation is ok up to 77 F on the packaging!!! So annoying!

Lol yup! It is anannoying! My US-05 yeast packages are marked for Canada so it states up to 25c. NOPE. not good at all.

 

[Moezart]

Lol yup! It is anannoying! My US-05 yeast packages are marked for Canada so it states up to 25c. NOPE. not good at all.

So annoying!!!

Thanks Mike!

 

[Michael_Calgary]

So annoying!!!

Thanks Mike!

Well, I find this home brew hobby we all have going is more of an experience related thing. The "experience" is earned from failure at the start! Lol Thank God for resources such as HomeBrewTalk! back in the very late 80s and early 90s, when I first getting into extract kits (which were horrible by the way) there was no such thing!

 

[Moezart]

Well, I find this home brew hobby we all have going is more of an experience related thing. The "experience" is earned from failure at the start! Lol Thank God for resources such as HomeBrewTalk! back in the very late 80s and early 90s, when I first getting into extract kits (which were horrible by the way) there was no such thing!

True that!!!

 

[seatazzz]

Keeping your fermentation temperature in bounds is key, yes. I would also ask how are you chilling your wort? What temperature is it at when you pitch? Are you rehydrating the yeast or just sprinkling it over the top? If rehydrating, what temperature is the water you use? These might also be factors.

Yeast will forgive a lot of human errors, but if you rehydrate or pitch them at too high a temperature they will die in droves, leaving whatever is left struggling to do their job.

 

[Moezart]

Keeping your fermentation temperature in bounds is key, yes. I would also ask how are you chilling your wort? What temperature is it at when you pitch? Are you rehydrating the yeast or just sprinkling it over the top? If rehydrating, what temperature is the water you use? These might also be factors.

Yeast will forgive a lot of human errors, but if you rehydrate or pitch them at too high a temperature they will die in droves, leaving whatever is left struggling to do their job.

Hi.
I use an ice bath to chill the wort. I get it down to around 70 F then sprinkle on top like it says on the packet. I guess my next batch I will rehydrate it. What temp should my water be at?
Thanks.

 

[Michael_Calgary]

I wouldn't worry too much about re-hydrating. That yeast is meant to sprinkle and forget. Also with re-hydrating, you are adding extra steps that can go wrong.

 

[str1p3s]

Are you using tap water? It could be chlorine. I had that problem with my first 3 brews and switched to spring water and then distilled water with additions and never tasted it again.

 

[Michael_Calgary]

Are you using tap water? It could be chlorine. I had that problem with my first 3 brews and switched to spring water and then distilled water with additions and never tasted it again.

str1p3s has a point. I use a large activated charcoal filter to remove chlorine smell/taste and then campden tablet to remove Chloramines.

 

[Smellyglove]

Us-05 shouldn't give a solvent flavor for up to way over 20C if the temperature is held at the end temp at least. "Solvent-y" can in most cases be the perception of higher alcohols, but then it should be "hot, boozy" (us 05 is rated for 28C, although I wouldn't start it there), or to much ethyl acetate. Since 05 doesn't produce very much ethyl acetate, even at higher temps, I'd maybe also look at what sanitation has been used, or chloramines in the water.

Us-05 is a very forgiving yeast. But like with all yeasts if you start high, end higher (in most cases), unless you know the yeast and know what you're doing.

 

[Moezart]

Us-05 shouldn't give a solvent flavor for up to way over 20C if the temperature is held at the end temp at least. "Solvent-y" can in most cases be the perception of higher alcohols, but then it should be "hot, boozy" (us 05 is rated for 28C, although I wouldn't start it there), or to much ethyl acetate. Since 05 doesn't produce very much ethyl acetate, even at higher temps, I'd maybe also look at what sanitation has been used, or chloramines in the water.

Us-05 is a very forgiving yeast. But like with all yeasts if you start high, end higher (in most cases), unless you know the yeast and know what you're doing.

Hi.
This is water i always use.
Bottled mineral water

For sanitation, Star San is what I use.
I do ferment at 20 C or higher just bebecau that is usually the room temp here. Uf it is recommended i
I will start fermenting in an ice bath and keep temp between 57 and 60 F.

 

[Moezart]

Are you using tap water? It could be chlorine. I had that problem with my first 3 brews and switched to spring water and then distilled water with additions and never tasted it again.

Hu. No I do not use tap water. These are the specs of the water i use: bottled mineral water:

 

[Smellyglove]

Hi.
This is water i always use.
Bottled mineral waterView attachment 574029
For sanitation, Star San is what I use.
I do ferment at 20 C or higher just bebecau that is usually the room temp here. Uf it is recommended i
I will start fermenting in an ice bath and keep temp between 57 and 60 F.

You don't need an ice bath with us-05. Start it at 12C, let it rip from there. If you're in extremely hot area meybe start colder too.

 

[Moezart]

You don't need an ice bath with us-05. Start it at 12C, let it rip from there.

I need an ice bath to get it down to 12 C. My room temp is at least 21 C and higher.

Hu. No I do not use tap water. These are the specs of the water i use: bottled mineral water:View attachment 574030

 

[Michael_Calgary]

where are you brewing? I mean your geographical location?

 

[Moezart]

where are you brewing? I mean your geographical location?

Tunisia.

 

[Michael_Calgary]

Tunisia.

Oh! haha. ok that makes perfect sense now. I'd be willing to bet, once you get your fermentation temps down, (and you don't have a sanitation issue) your beer will be much better! Anyway, Hello from Canada!

 

[Moezart]

Oh! haha. ok that makes perfect sense now. I'd be willing to bet, once you get your fermentation temps down, (and you don't have a sanitation issue) your beer will be much better! Anyway, Hello from Canada!

Thanks Mike! It looks like I will be babysitting my fermenter from now on! Lol!!! put it in an ice bath and check it 2 to 3 times a day!!!... hahaha. That beer better come out good!!
Thanks man!

 

[Michael_Calgary]

Do you have an electric fan available? you can put your primary fermenter in something large enough to hold it, that also will hold water. Then drape a towel over the fermenter so that the towel ends are in the water. this will wick water up the towel and the fan will evaporate the water causing a cooling effect. I did the same thing one summer when I wanted lager and it dropped a few degrees.

 

[Smellyglove]

I need an ice bath to get it down to 12 C. My room temp is at least 21 C and higher.

Oh! Sorry! Tunisia, that's pretty hot! Ok! Use 21C as pitch, but try keep it there, then let it go after maybe 36-48 hrs. This shouldn't be a problem for flavor.

 

[Moezart]

Do you have an electric fan available? you can put your primary fermenter something large enough to hold it that also will hold water. then drape a towel over the fermenter so that the towel ends are in the water. this will wick water up the towel and the fan will evaporate the water causing a cooling effect. I did the same thing one summer when I wanted lager and it dropped a few degrees.

Ah ok! A swamp cooler type of thing!! I have rigged one out of a Styrofoam box, maybe I'll give it a shot...
it's crazy how this temp thing is crucial to yeast!!!

 

[Michael_Calgary]

Yes! A SWAMP COOLER! lol I forgot what the slang was for that.