Solvent-like flavor!

[Moezart]

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.

Thanks.
So just keep the temp steady @ 21C in an ice bath for the first few days then let let it rise up to normal room temp?

 

[Smellyglove]

Thanks.
So just keep the temp steady @ 21C in an ice bath for the first few days then let let it rise up to normal room temp?

Basically yeah. As I said erarlier us-05 is a pretty forgiving yeast. But it's the few days at first which are important. Now I do 16c-28c with 0.25 temp rise pr hour and it's clean.

 

[Moezart]

Basically yeah. As I said erarlier us-05 is a pretty forgiving yeast. But it's the few days at first which are important. Now I do 16c-28c with 0.2 temp rise pr hour and it's clean.

Thanks man!

 

[supermallard]

How are you aerating your wort?

I ask because I've had many batches go solvent like until I switched to oxygen. Previously I used an aquarium pump and stone. This is for 10 gallon batches, just for context.

 

[luis ferro]

A solvent Like flavor comes from the Formation of esteres during fermentation. Temperature control at 17c, enough Pitching rate and oxigen are the main influences

 

[supermallard]

A solvent Like flavor comes from the Formation of esteres during fermentation. Temperature control at 17c, enough Pitching rate and oxigen are the main influences

Yes!
In my case I believe I simply did not give the yeast enough oxygen to fully ferment, and I coupled that with unstable fermentation temps on some batches. Point is I've had more than a few solvent batches and wouldn't wish it on a fellow brewer. In my case it took a long time to progress after that.

I blame going from 5gal extract batches (about 45 of them in 3ish years, not kidding) to 10gal all grain batches, but then again, I'm not known for thinking things through. [emoji41]

 

[flars]

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

If I have the translation correct the mineral water could contain chlorine and fluorine. This may be the source of the off flavor.

 

[EnglishAndy]

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

That water is high in sodium and very high in bicarb. Do you use something like brunwater to check it before brewing? A pale with that water is going to need acid to hit the correct mash pH.

 

[Moezart]

How are you aerating your wort?

I ask because I've had many batches go solvent like until I switched to oxygen. Previously I used an aquarium pump and stone. This is for 10 gallon batches, just for context.

For aeration i sanitize my big spoon and use it to swirl the wort around for 2 minutes. My last batch I splashed the wort around between the fermentation and the bottling buckets.

 

[Moezart]

A solvent Like flavor comes from the Formation of esteres during fermentation. Temperature control at 17c, enough Pitching rate and oxigen are the main influences

For temp control the best I can do at the moment is keep my fermenter in an ice bucket and replenish the ice every 12 hours, so there is always a degree or two difference between the time i put the frozen bottles and the time i replace them after 10 or 12 hours.

 

[Moezart]

If I have the translation correct the mineral water could contain chlorine and fluorine. This may be the source of the off flavor.

Should it not contain any chlorine or fluorine at all, or would lower quantities be acscceptab?
Thanks!

 

[Moezart]

That water is high in sodium and very high in bicarb. Do you use something like brunwater to check it before brewing? A pale with that water is going to need acid to hit the correct mash pH.

I see! What would you say an acceptable amount of Sodium and bicarb be? There other types of bottled water i could choose from...
Thanks!

 

[flars]

Should it not contain any chlorine or fluorine at all, or would lower quantities be acscceptab?
Thanks!

Brewing water should contain no chlorine. Band Aid flavored chlorophenols will be produced. Actual flavor may be altered somewhat depending on the beer style. One-quarter of a Campden tablet can remove chlorine and chloramines in treated municipal water.

I'm not sure of Googles translation of the label. The label could be listing naturally occurring chloride and fluoride which is not a problem in brewing water in reasonable amounts.

 

[Michael_Calgary]

Brewing water should contain no chlorine. Band Aid flavored chlorophenols will be produced. Actual flavor may be altered somewhat depending on the beer style. One-quarter of a Campden tablet can remove chlorine and chloramines in treated municipal water.

I'm not sure of Googles translation of the label. The label could be listing naturally occurring chloride and fluoride which is not a problem in brewing water in reasonable amounts.

"No one has ever come back to say my beer or food has killed them." HAHAHAHAHAH!!! I love it.