Bottle Cleaning
#1
Posted 07 April 2010 - 09:02 AM
#2
Posted 07 April 2010 - 09:07 AM
#3
Posted 07 April 2010 - 09:26 AM
#4
Posted 07 April 2010 - 09:39 AM
I'm pretty sure there is no chlorine in OxyClean but I might be wrong.I am thinking I should probably switch to pbw or something which I don't think uses chlorine.
I used to use my dishwasher to sterilize them in the dry cycle but I never used the rinse cycle. The reason is that there can be little food particles in your dishwasher and these could get washed up into the bottles during the rinse. So I rinsed with a regular bottle washer and then put them in the dishwasher on dry cycle only.My current procedure is to soak the bottles in PBW, rinse with a jet spray type of thingy, let dry, then sanitize with SaniClean.What I like to do with bottles after soaking them in OxyClean or PBW, is to rinse the inside of them thoroughly with a bottle washer nozzle screwed to the faucet spout. Then I run them for a cycle in the dishwasher, with the heated drying turned on. I feel like this rinses away any residue and sanitizes them very well.
#5
Posted 07 April 2010 - 10:00 AM
#6
Posted 07 April 2010 - 10:14 AM
Try a batch with store-bought water - eliminate your chlorinated/pot.meta-treated variable.jrchmmm...i guess it is more a solidified form of hydogen peroxide, I forgot where I herd it had chlorine....damnit where are my phenolics coming from....
#7
Posted 07 April 2010 - 10:46 AM
Have you ruled out the yeast as a source? I have seemed to get an unpleasant phenolic character from S-04.Also, some people wil mistake certain hop flavors for phenolics. I've noticed that Fuggles used for flavoring additions can trick some palates into mis-percieving phenolics.damnit where are my phenolics coming from....
#8
Posted 07 April 2010 - 10:57 AM
I have pretty much ruled out the yeast source as it was with 2112, 1450, S-05...hmm I guess the Porter and Cali Common both used NBs so maybe that is it...hmmmmMight have to try to water thingHave you ruled out the yeast as a source? I have seemed to get an unpleasant phenolic character from S-04.Also, some people wil mistake certain hop flavors for phenolics. I've noticed that Fuggles used for flavoring additions can trick some palates into mis-percieving phenolics.
#9
Posted 07 April 2010 - 10:58 AM
#10
Posted 07 April 2010 - 11:09 AM
I doubt that is going to do anything. It's a well understand scientific fact that the method works, and it's pretty hard to screw up. If he was real curious though he could just pick up a chlorine test kit and see for himself.No reason to spend all of that time and money brewing a batch of beer with store bought water when it's not needed.Try a batch with store-bought water - eliminate your chlorinated/pot.meta-treated variable.jrc
#11
Posted 07 April 2010 - 11:21 AM
Bottles and caps are sanitized with Star SanThe bottles get a soak for a few minutes that set on a bottle tree that had been star san'd as well...I doubt OxyClean is your issue. Even if it had chlorine in it (I don't think it does), you should be fine as long as you're rinsing out enough.What are you using to sanitize your bottles and caps?
#12
Posted 07 April 2010 - 11:46 AM
#13
Posted 07 April 2010 - 12:24 PM
ahhhhhh....maybe that is itI use pH 5.2 buffer for the mash but do not test while lautering...i batch sparge and usually do a double sparge to get to my boil amount.I would look into your mashing/lautering practices.Do you test and adjust pH in the mash, and while you're lautering? Oversparging can cause phenolic flavors in beer...make sure your mash runoff doesn't rise above a pH of 6.0.
#14
Posted 07 April 2010 - 12:26 PM
#15
Posted 07 April 2010 - 12:29 PM
#16
Posted 07 April 2010 - 12:29 PM
I haven't either. Your procedure sounds pretty good. You're not tasting it - maybe you had some imaginative judges.........Oversparging can certainly result in astringency but I've never heard that it could cause phenolic flavors.
#17
Posted 07 April 2010 - 12:35 PM
this also might be true...these specific beers have been entered in 3 different comps and had score sheets all over the placeI haven't either. Your procedure sounds pretty good. You're not tasting it - maybe you had some imaginative judges.........
#18
Posted 07 April 2010 - 08:30 PM
#19
Posted 07 April 2010 - 09:35 PM
I never heard of it either until I came across these "off flavor flashcards" a few weeks ago. I've read it in a few other places as well since then. Can't say I've ever experienced it myself.Oversparging can certainly result in astringency but I've never heard that it could cause phenolic flavors.
#20
Posted 08 April 2010 - 03:32 AM
Polyphenols?I never heard of it either until I came across these "off flavor flashcards" a few weeks ago. I've read it in a few other places as well since then. Can't say I've ever experienced it myself.
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