6 replies to this topic

[passlaku]

I have a session Belgian that I brewed and used a second generation of Wyeast 1762 (about 16 oz of slurry). The end result is okay but I got a phenolicy after taste. I am wondering if this phenolicy flavors are something that people pursue? For instance, I think Hoegarden (and most traditional German Hefe's) are unpalatable. Ahhh, I guess I am just venting. I have had three batches of questionable batches, brown ale that was a bit sour, and two made with this slurry that had this band-aid flavor to them.

[djinkc]

I have a session Belgian that I brewed and used a second generation of Wyeast 1762 (about 16 oz of slurry). The end result is okay but I got a phenolicy after taste. I am wondering if this phenolicy flavors are something that people pursue? For instance, I think Hoegarden (and most traditional German Hefe's) are unpalatable. Ahhh, I guess I am just venting. I have had three batches of questionable batches, brown ale that was a bit sour, and two made with this slurry that had this band-aid flavor to them.

Guess my response vanished?? Hefe's are an acquired taste, at least for me. I used to hate them. I'll have one occasionally now. Just a thought. If you have chloramine treated water that might be giving you the bandaid taste when the yeast should not be throwing that. Campden tablets can precipitate the chloramines out and are easy to use.

[passlaku]

You know I had a suspicion that, for summer, the water people switched to chloramines. I have since added an under-sink water filter. I am not sure if it filters out chloramines but it supposedly takes care of 99.99% of the chlorine. I think I shall try campden tablets. I have two lagers fermenting in the freezer that I haven't sampled yet. I'll ahve to see if that band aid taste is there.

[jammer]

I made an American Hef a few months back that had a nasty band-aid flavor. I suspect it was from a slurry that i saved for a tad too long. I hope to never have that problem again.

[Salsgebom]

I made an American Hef a few months back that had a nasty band-aid flavor. I suspect it was from a slurry that i saved for a tad too long. I hope to never have that problem again.

Good guess.I brew hefe commercially, every week with the same yeast. When the yeast sits too long after attenuation on the last batch, or gets cold between batches, it gives off heavier phenolics. The yeast has to be fresh just like the beer it makes.

[Salsgebom]

I have a session Belgian that I brewed and used a second generation of Wyeast 1762 (about 16 oz of slurry). The end result is okay but I got a phenolicy after taste. I am wondering if this phenolicy flavors are something that people pursue? For instance, I think Hoegarden (and most traditional German Hefe's) are unpalatable. Ahhh, I guess I am just venting. I have had three batches of questionable batches, brown ale that was a bit sour, and two made with this slurry that had this band-aid flavor to them.

I know people get really defensive at this suggestion, but it happens to us all, I think you've got infected equipment somewhere along the line. Sour beer and strange phenolics- I'd throw away plastic/rubber and hit everything else with a double dose of cleanser with 180+ degree water. Don't let the "it's probably not infected" myth convince you to slack on sanitation.

[LiverDance]

I made the mistake one time of brewing with water from my outside hose and ended up getting off flavors like this in an irish red. I won't make that mistake again. LD