Thoughts please.

TiddlyWin said:

Temp is between 20 and 22oC

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TiddlyWin said:

...a suttle medical-ish taste that made my tongue numb. There's a definite mouthfeel, of soap?

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TiddlyWin said:

Hi guys, Started my Muntons Gold Old English Bitter Beer Kit on the 16th.

Temp is between 20 and 22oC

Used Tesco bottled water as I do with all my brews

Starsan no rinse, although I tend to rinse with some bottled water

Its still in the fermentor but I'm noticing a slight smell to the beer, I went and tested the gravity this even and tasted the beer and caught a suttle medical-ish taste that made my tongue numb.

There's a definite mouthfeel, of soap? maybe, medical, its quite hard to tell really what it is.

I was just wondering what you guys could recommend.

Cheers guys.

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henteaser said:

Is this the ambient temperature, or the measured temperature of the beer?



Sounds like phenols.

From another forum: "Phenol is the active ingredient in Chloraseptic, which is rather renowned for its ability to make your mouth feel numb"

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Graz said:

Not had that in anything I've made but it certainly doesn't sound right.

Is it finished, i.e. is the gravity around 1.010? If it were me then I'd be tempted to stick it in a keg with priming sugar and leave it for at least a month and then try it again, the chemical taste may diminish. If it's better after a month but still in the background then leave it longer.

Did you use the kit yeast? If so given it's Muntons and the half sized sachet they provide it could well have been an overworked yeast that has caused the off taste.

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the baron said:

Just leave it in the fermenter for a extra week(you could even rack it off the yeast) at least I have had beers that taste?smell funny early on and some change completely with a little time - yeast can produce some funny smells off tastes in the early days so give it a chance before chucking it there is a chance it will dissipate and come good

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TiddlyWin said:

Hi guys, Started my Muntons Gold Old English Bitter Beer Kit on the 16th.

Temp is between 20 and 22oC

Used Tesco bottled water as I do with all my brews

Starsan no rinse, although I tend to rinse with some bottled water

Its still in the fermentor but I'm noticing a slight smell to the beer, I went and tested the gravity this even and tasted the beer and caught a suttle medical-ish taste that made my tongue numb.

There's a definite mouthfeel, of soap? maybe, medical, its quite hard to tell really what it is.

I was just wondering what you guys could recommend.

Cheers guys.

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pms67 said:

I have an all grain lager that tastes medicinal/nail polish like? It's rotten,sorry to worry you,the first two beers tasted fine then this taste overpowered the hops and it's now very noticeable ,beer looks amazing as well,pity,still don't know what I done wrong

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pms67 said:

I have an all grain lager that tastes medicinal/nail polish like? It's rotten,sorry to worry you,the first two beers tasted fine then this taste overpowered the hops and it's now very noticeable ,beer looks amazing as well,pity,still don't know what I done wrong

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pms67 said:

I pitched the lager yeast at 12 degrees,waited 3 days,nothing happened to the OG so I chucked in an Mangrove Jacks Ale yeast (all I had) and fermented it at 19 degrees for ten days ,maybe the lager yeast woke up? I chucked a load of hops in a dry hop but seems to be wasted.

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Pavros said:

I had a medicinal/nail polish smell and taste on a couple of brews earlier this year (one done around the unexpected mini heatwave at August Bank Holiday). I don't have any temperature control apart from sitting the FV in a trug and adding water to cool it down. When I asked on here, thoughts were of 2 possible causes:

1. Wild yeast infection (which seems to be a common response on here at the moment)
2. Stressed yeast causing off flavours. If there is a large variation between daytime and night-time temperatures, the yeast is constantly going to sleep then waking up in 24 hour cycles which is putting unnecessary strain on it and stressing it. This might be even more exaggerated if the yeast is underpitched (ie 7g pack rather than 11g) as it is stressed to begin with.

Whatever the reason, I couldn't salvage either of my 2 brews (and I have only lost 3 out of 65 kits).

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Pavros said:

I had a medicinal/nail polish smell and taste on a couple of brews earlier this year (one done around the unexpected mini heatwave at August Bank Holiday). I don't have any temperature control apart from sitting the FV in a trug and adding water to cool it down. When I asked on here, thoughts were of 2 possible causes:

1. Wild yeast infection (which seems to be a common response on here at the moment)
2. Stressed yeast causing off flavours. If there is a large variation between daytime and night-time temperatures, the yeast is constantly going to sleep then waking up in 24 hour cycles which is putting unnecessary strain on it and stressing it. This might be even more exaggerated if the yeast is underpitched (ie 7g pack rather than 11g) as it is stressed to begin with.

Whatever the reason, I couldn't salvage either of my 2 brews (and I have only lost 3 out of 65 kits).

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Clint said:

My brews have improved enormously after sorting out a brew fridge.
I had a stuck brew a John bull ipa..I added a couple of 100g of sugar solution and gave it a gentle stir. I also upped the temp a few degrees and it still only finished about 1014.
On forum advice I kegged with only 50g if priming sugar and left it in the shed for 5 months...well basically forgot about it! It tasted average to start but now the cooler weather ir here and I've put a couple of c02 cartridges into it it's not half bad!

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