James Squire
Well-Known Member
- Joined
- 27/9/05
- Messages
- 291
- Reaction score
- 1
Hello all,
On the weekend I cracked open a bottle of Pilsner that I brewed a good six or seven weeks ago only to get smacked in the mouth with a terrible 'medicinal' type of taste.
This is particularly distressing and frustrating for me due to this being my first ever mini mash and therefore I was hoping for a superior beer compared to my previous K & K brews. :angry:
Not happy!!!
Anyway, after a bit of searching and reading im leaning toward the chlorophenols type of problem for a few reasons...
1. Although my temp control isn't fantastic, the temp (12-17oC) never reached high enough levels to risk autolysis (I believe!). Stand to be corrected...
2. The taste; not yeasty... more plastic like than anything. Its strong, really strong I had only a little sip and the taste was stuck in my taste buds for the next half hour!
3. The sanitiser I used for a little while was a homebrand napisan job, which was slightly perfumed. Kinda citrusy.
4. My focus on cleanliness for my brewing gear possibly leads me to using too much sanitising solution, which i guess could lead to it being harder to rinse out.
The brew was a mini mash using 1Kg pilsner grain, 1 Kg Vienna grain, 1.7 Kgs LLME, Hallertau and Saaz pellets, Bohemian Pils smackpack. Mashed in a bucket, boiled on the stove top, cooled in ice water sink, 1 week prim, 1 week sec, 2 weeks CC, 2 weeks bottled.
Does the chlorophenol infection theory sound right? Should I just continue using the Napisan Oxy Action that I now use and rinse thouroughly and hope to never experience this taste again?
Needless to say, very frustrating weekends tastings!
JS
On the weekend I cracked open a bottle of Pilsner that I brewed a good six or seven weeks ago only to get smacked in the mouth with a terrible 'medicinal' type of taste.
This is particularly distressing and frustrating for me due to this being my first ever mini mash and therefore I was hoping for a superior beer compared to my previous K & K brews. :angry:
Not happy!!!
Anyway, after a bit of searching and reading im leaning toward the chlorophenols type of problem for a few reasons...
1. Although my temp control isn't fantastic, the temp (12-17oC) never reached high enough levels to risk autolysis (I believe!). Stand to be corrected...
2. The taste; not yeasty... more plastic like than anything. Its strong, really strong I had only a little sip and the taste was stuck in my taste buds for the next half hour!
3. The sanitiser I used for a little while was a homebrand napisan job, which was slightly perfumed. Kinda citrusy.
4. My focus on cleanliness for my brewing gear possibly leads me to using too much sanitising solution, which i guess could lead to it being harder to rinse out.
The brew was a mini mash using 1Kg pilsner grain, 1 Kg Vienna grain, 1.7 Kgs LLME, Hallertau and Saaz pellets, Bohemian Pils smackpack. Mashed in a bucket, boiled on the stove top, cooled in ice water sink, 1 week prim, 1 week sec, 2 weeks CC, 2 weeks bottled.
Does the chlorophenol infection theory sound right? Should I just continue using the Napisan Oxy Action that I now use and rinse thouroughly and hope to never experience this taste again?
Needless to say, very frustrating weekends tastings!
JS