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Messages - thirdeyeo4

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All Grain Brewing / Re: Another band-aid off flavor post
« on: February 24, 2014, 05:14:54 PM »
I'm currently fermenting a Wit that I brewed on Sat, I started it at 64F for a day and now I'll let it sit at 68-70F for the remainder of the fermentation. Do you think I should try pulling very small samples every couple of days to see at what point the flavor gets into the beer, if it does this time? It's only a 3g batch so I don't want to take too many samples.

To answer a couple questions above no I don't think I'm oversensitive to clove and phenolic flavors. I've had probably hundreds of different types of these beers and it's never as much as this.

Also I don't use any odd cleaners on any of my equipment, just Oxyclean Free with a good rinse and then StarSan.

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All Grain Brewing / Re: Another band-aid off flavor post
« on: February 18, 2014, 03:50:01 PM »
I have pretty good temp control during fermentation and pitch within 5 degrees of ferment temps. I have a temp controlled fridge with a controller, or I put the carboy in a plastic bin filled with water to prevent giant swings, this goes in a back room in my cellar that stays cooler(58F in the winter to 72F in the summer). I use the thermometers that stick on the side of the carboy. I have an ambient temp thermometer next to the carboy to watch those temps as well. I oxygenate for about a min with O2.

I don't treat my RO water, would chloramines really only show in these beers and not others?

Thanks again everyone for replies.


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All Grain Brewing / Re: Another band-aid off flavor post
« on: February 14, 2014, 07:07:55 PM »
No I've had plenty of brews of all of these styles and they aren't like this, this is highly band-aid like. Since I enjoy all these other styles I don't think I'm highly sensitive to it either.

What fermentation temps generally cause this? I've heard conflicting theories on this, people say high temps, but I also know low temps tend to bring out more clove and less fruit(esters).

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All Grain Brewing / Re: Another band-aid off flavor post
« on: February 14, 2014, 06:33:18 PM »
I ferment in better bottles. The RO water I use to brew with comes from the local grocery store, so I can't filter it. If it did have chlorine in it I'd think it would influence the other styles.

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All Grain Brewing / Another band-aid off flavor post
« on: February 14, 2014, 06:13:36 PM »
On all of my beers that use a phenolic yeast the character is very pronounced. It's the band-aid smell and taste, and very clove-like. I understand these styles should have some of these qualities, mostly clove, just not in this high of an amount.

The styles are
  • Hefeweizens(WY3068) - Tried 62F, 68F ferm temps
  • Wit(WLP400) - 68F ferm temp
  • Tripels(WLP530) - Tried 62F, 68F ferm temps
Other  info
  • I use RO water to brew
  • I don't believe the water I use to clean has chlorine(2ppm from local water report) high enough to do anything
  • None of my other beers have this type of off flavor and in general are pretty clean, so I'm reluctant to say infection
  • I sanitize with StarSan
  • I typically brew 3-4 gallon batches with at least a 1000mL starter on a stirplate
  • I have never used Brett in a beer
Any suggestions getting rid of this off-flavor would be much appreciated. I've researched this up and down and I can't find anything that seems to be a source. Thanks

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