[liquidbrewing]

So I brewed up 10 gallons of a Honey IIPA, based off of a recipe online.  Brew day went good, no problems.  Pitched the yeast,  2 pkgs for each 5 gallons.  4 total packs of US-05.  Fermentation started in decent time.  Fermentation temps were kept low, 68 or lower.  However, one of the carboys still showed active fermenation for over two weeks.  I dry hopped five gallons that hit terminal gravity, for a week.  The first five gallons was kegged last week, after the dry hop, tastes amazing.  Now flash forward to today, I take a sample of the other five gallons theres a noticeable clovey taste to it.  Not overpowering, but not the same beer I had originally sampled, before I dry hopped the other one.  I'm very sensitive to cloves, I really can't stand the flavor, so if it's in there, I'll probably notice it.   And don't get me wrong, it's not terrible or undrinkable...just not the same beer as the other was, at this stage in the brewing process.  What could have happened??

1.  Fermenter B was not quite sanitized properly?
2.  I mixed all 4 pkgs of yeast and rehydrated them together.  Maybe I poured more yeast into Fermenter A than Fermenter B,   A went off fine but B was stressed creating some undesirable flavors?  I was using a graduated measuring cup, 12 oz total water for yeast, I assumed I poured 6oz of rehydrated yeast into both fermenters...


Type: All Grain
 Date: 7/22/2011
Batch Size: 10.50 gal
 Brewer: LiquidBrewing
Boil Size: 15.00 gal Asst Brewer:  
Boil Time: 60 min  Equipment: My Junk 17.5 Gallon Cooler/ 15.5 Sanke Boil Keggle  
Taste Rating(out of 50): 35.0  Brewhouse Efficiency: 78.00
Taste Notes:  
  
Ingredients
 
Amount Item Type % or IBU
30.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.33 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.78 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.39 %
2.00 oz Simcoe [13.00 %] (60 min) Hops 39.2 IBU
2.50 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 52.8 IBU
2.00 oz Chinook [13.00 %] (45 min) Hops 36.0 IBU
2.00 oz Centennial [10.00 %] (30 min) Hops 23.2 IBU
2.00 oz Citra [12.00 %] (15 min) Hops 18.0 IBU
2.00 oz Amarillo Gold [8.50 %] (10 min) Hops 9.3 IBU
4.00 oz Amarillo Gold [8.50 %] (0 min) Hops -  
4.00 oz Simcoe [13.00 %] (0 min) Hops -  
0.21 tsp Fermcap -use 2-3 drops (Boil 60.0 min) Misc  
2.10 items Whirlfloc Tablet (Boil 15.0 min) Misc  
2.10 tsp Yeast Nutrient (Primary 3.0 days) Misc  
4.50 lb Honey (1.0 SRM) Sugar 12.50 %
4 Pkgs SafBrew - US 05 (Fermentis) Yeast-Ale  

 
  
Beer Profile
 
Est Original Gravity: 1.099 SG
 
Measured Original Gravity: 1.085 SG

Est Final Gravity: 1.028 SG Measured Final Gravity: 1.013 SG

Estimated Alcohol by Vol: 9.40 %  Actual Alcohol by Vol: 9.43 %

 
  

[tschmidlin]

I would guess the clovey one got contaminated in some way.  Maybe the carboy wasn't properly cleaned and sanitized, maybe it happened some other way.

[morticaixavier]

is it possible that the wort had stratified before transfer to the carboys so one ended up significantly stronger than the other?

[denny]

is it possible that the wort had stratified before transfer to the carboys so one ended up significantly stronger than the other?

Pretty darn unlikely.  And with the "clovey" reference, it sounds like infection to me, too.

[Hokerer]

Yeah, sounds like an infection.  Give it a while longer and see if it gets worse.

[majorvices]

Agree with these guys - clove is often from a wild yeast (or belgian or hefeweizen strain), or bleach saitizer that was not rinsed properly.

[euge]

How was the honey added?

I only like clove in ham and hefewizen- and a light touch at that.

[liquidbrewing]

The honey was added to the last ten minutes of the boil.