General Category > Yeast and Fermentation

Medicinal Off-Flavor ?

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ndcube:
Can you get the same off flavor from fermenting too warm as you do from chlorine in your water during the mash?

majorvices:
Most of the off flavors you will get from fermenting too warm are usually banana and apple type esters and solventy, harsh fusels. I have tasted some beers that had phenolics that may have come from high fermentation temp as well, but if you are getting band-aid like phenols similar to that you get from chlorine in the brew water that very well could be a sign of wild yeast infection.

ndcube:
I didn't realize that.

I was just thinking back many months when I brewed a couple of hop-burst IPA's.  I would get the flavor as an aftertaste like when I burped.  Never did figure it out.  At the time I just assumed it was my water and that my campden treatment didn't work but now I don't think that was the problem.

Brewing one today.  That's what got me thinking.

wilypig:
You can also get chloro-phenols from highly hopped beers and chlorinated water. Stressed yeast can also do this but for a pale ale so I would look at the hops and water. We had an example last week at a homebrew club meeting that had high levels of phenols that were on the edge of chloro-phenolic. The beer also had a very sharp acidic edged that was not from an infection. The yeast used was a large pancake of 5th generation yeast for an ESB. The fermentation finished in about 24 hours. The water for this beer was run through a whole house carbon filter so should not have had any free chlorine. An interesting effect due to poor yeast. All other parts of the brew for this batch were spot on. 

ndcube:

--- Quote from: wilypig on November 23, 2009, 07:46:53 AM ---You can also get chloro-phenols from highly hopped beers and chlorinated water. Stressed yeast can also do this but for a pale ale so I would look at the hops and water. We had an example last week at a homebrew club meeting that had high levels of phenols that were on the edge of chloro-phenolic. The beer also had a very sharp acidic edged that was not from an infection. The yeast used was a large pancake of 5th generation yeast for an ESB. The fermentation finished in about 24 hours. The water for this beer was run through a whole house carbon filter so should not have had any free chlorine. An interesting effect due to poor yeast. All other parts of the brew for this batch were spot on. 

--- End quote ---

So your saying large amounts of some hops alone can produce chloro-phenols or in conjuction w/ cholorinated brewing water?

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