Possibly brewing tomorrow for the 1st time in a month...
#1
Posted 20 May 2016 - 08:24 AM
#2
Posted 20 May 2016 - 08:38 AM
If Brewtan never came around, do you think that you would notice much of a difference by employing your proposed 'new' techniques? In my procedures, I can honestly identify with everything you wrote but I cannot wrap my head around it making a difference. And one thing I will not budge on is NOT using a double mesh strainer either for MT to Kettle or Kettle to Primary. Thoughts? Jabs? Guffaws?
Edited by Steppedonapoptop, 20 May 2016 - 08:39 AM.
#3
Posted 20 May 2016 - 09:05 AM
#4
Posted 20 May 2016 - 10:45 AM
I hear you back. "Not focused at all" is my mainstay. I am curious about the product. I guess I just haven't seen any O2 impacts (that I'm aware of).
#5
Posted 21 May 2016 - 10:15 AM
¤ I racked the strike water from the pot to the MT with high-temp tubing.
¤ I did not have the Brewtan B yet but I did get the SMB I ordered so I added about 1/3rd the amount that was called for by the low-O2 paper. .5 grams instead of 1.5. I figured that it couldn't hurt at that level and the worst that would happen would be NOTHING.
¤ I used a new recirc tool (tubing + hose adapter) to recirc.
¤ I racked the sparge water to the MT along with another .5g of SMB.
¤ I will be using my new SS chiller.
¤ I plan to rack to primary without using the strainer. I will still be adding pure O2 with my O2 stone.
¤ The helles I made last (with 2352) was in primary and I cleaned & sanitized a keg, purged it with CO2 and racked that beer directly to a keg, bypassing secondary. I plan to do that on all future batches unless I absolutely need to move a beer to a secondary. In that case, I did order the keg parts we talked about in another thread so I could purge the Better Bottle with CO2.
Cheers Peeps.
#6
Posted 21 May 2016 - 11:49 AM
Could this be something with the first run of the SS chiller? Is it supposed to be boiled in water first or something? I had it soaking in Oxy and hot water and then Starsan solution just like I would have with my old one. Ugh.
... or: Could the high-temp tubing have been no-so-high temp and some plastic leeched out of it? This tubing looks like opaque rubber tubing and it's really flexible and bouncy. Is this the right stuff? I know I ordered high-temp tubing and the strike water was about 160-165° when it went into the MT.
#7
Posted 21 May 2016 - 01:13 PM
Do you normally taste your wort (are familiar with the flavor) coming out of the kettle en route to primary? Forget acid, brewing salts? Did you check pH?
#8
Posted 21 May 2016 - 01:28 PM
#9
Posted 21 May 2016 - 02:22 PM
Additions were 3g of CaCl which I always add to my helles. pH in the mash was 5.22 and the sparge was 5.31. I don't taste the wort all the time but I wanted to here just to see if anything seemed different. Oh yes... It was. Something backfired and it was either SMB, the ss chiller or the tubing.
SMB is my guess.
I have trouble thinking that the tubing could have enough of an astringent substance in it to off-color 5+ gallons of cool wart en route to primary.
Same for the chiller. There would have had to have been a lot of something bad on that chiller.
Edited by neddles, 21 May 2016 - 02:23 PM.
#10
Posted 21 May 2016 - 02:30 PM
#11
Posted 21 May 2016 - 04:06 PM
ETA: maybe it is a water filter issue.
Edited by neddles, 21 May 2016 - 04:07 PM.
#12
Posted 21 May 2016 - 05:51 PM
#13
Posted 22 May 2016 - 03:50 AM
If you only used a small pinch of metabisulfate, there won't be any flavor, as that is how much is used for chlorine removal. Wine makers use more and claim no flavor contribution.
#14
Posted 22 May 2016 - 07:12 AM
#15
Posted 22 May 2016 - 07:20 AM
#16
Posted 22 May 2016 - 07:29 AM
#17
Posted 22 May 2016 - 07:42 AM
This is my first SS chiller... does anyone out there think that some type of "prep" or pre-treatment of the chiller is necessary? I dropped it into a bucket of hot Oxi solution and then into a bucket with a cool Starsan solution just as I would have with my old copper chiller.
I doubt that was the problem. I've got nothing except don't be in a rush to dump this batch.
#18
Posted 22 May 2016 - 07:45 AM
I went downstairs and took a hit off the airlock... the primary is active and the aroma is very nice... which is expected. I'm trying to remember if I ate or drank anything right before I tasted the sample that maybe threw my tastebuds off but I don't think something this pronounced would be caused by that. It wasn't slightly weird, it was colossally horrifying. I won't dump it but at some point I'm going to have to sneak a sample again and see what's up. I don't really want to send it all the way to a keg if I *know* it's not good.
#19
Posted 22 May 2016 - 08:07 AM
I've got nothing except don't be in a rush to dump this batch.
This. Ferment it out then taste it again. Post boil wort can be bitingly bitter, in fact it almost always is. Sounds like you were tasting other stuff too but I'd wait it out to see what you get.
#20
Posted 22 May 2016 - 08:15 AM
This. Ferment it out then taste it again. Post boil wort can be bitingly bitter, in fact it almost always is. Sounds like you were tasting other stuff too but I'd wait it out to see what you get.
I quit tasting post boil wort a long time ago. It always tasted bad to me.
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