jonw
Well-Known Member
I have a patersbier fermenting at the moment. 2 days in it was tasting great. 4 days in and it has a pretty nasty medicinal off flavour.
Last time I made this recipe (July '12) I had the same problem. I ended up leaving the keg under the house for a week and filtering it, and it ended up OK after a few more weeks. At the time I thought that it was a batch-specific thing, but given that I seem to be getting the same problem with the same yeast/recipe 9 months later, with several successful brews in between, I think there's something to do with my recipe/process rather than it being an infection.
I've done some googling, and it seems there may be a link to chlorinated/chloraminated (if that's a real word) brewing water and these phenolics produced by some yeast, 3787 included. Anybody here have any experience with this problem and solved it? I think my local water (Sydney north) has chloramines.
The recipe is 100% pilsner mashed at 63deg, Mittelfruh @ 60mins to 18IBU, some Saaz @ 10mins to 2IBU. I used a little (5g each) Gypsum and CaCl both in the mash and the kettle. Fermented with 3787 @ 20deg - 4L starter in a 40L batch, 2mins pure O2, and the krausen's nearly climbing out of the fermenter.
Any advice on how I should treat this batch? Should I leave it primary for an extended 'clean up', for example?
Cheers,
Jon
Last time I made this recipe (July '12) I had the same problem. I ended up leaving the keg under the house for a week and filtering it, and it ended up OK after a few more weeks. At the time I thought that it was a batch-specific thing, but given that I seem to be getting the same problem with the same yeast/recipe 9 months later, with several successful brews in between, I think there's something to do with my recipe/process rather than it being an infection.
I've done some googling, and it seems there may be a link to chlorinated/chloraminated (if that's a real word) brewing water and these phenolics produced by some yeast, 3787 included. Anybody here have any experience with this problem and solved it? I think my local water (Sydney north) has chloramines.
The recipe is 100% pilsner mashed at 63deg, Mittelfruh @ 60mins to 18IBU, some Saaz @ 10mins to 2IBU. I used a little (5g each) Gypsum and CaCl both in the mash and the kettle. Fermented with 3787 @ 20deg - 4L starter in a 40L batch, 2mins pure O2, and the krausen's nearly climbing out of the fermenter.
Any advice on how I should treat this batch? Should I leave it primary for an extended 'clean up', for example?
Cheers,
Jon