Hi everyone,
I have got a very medicinal/aspirin/plastic flavour in my beers. This first happened back in Feb this year. It was a 6.5% IPA and when I first tasted it I figured it need to condition so kegged it. It never got better and I ended up chucking it.
I've made 5 brews since and all has been well. I've used the keg also. I only clean my kegs with hot water. I have 3 fv's and don't think I used at fv until my next batch below. But I can't be sure as I don't record which fermenters I use.
I made a youngs NWS 5 weeks ago and that exact taste was back. It hasn't got any better. This was also up in the 6% bracket. So I started doing some research and thought maybe it was due to stressed yeast, under aerated, temp producing phenols and chlorophenols.
I decided to make a coopers AIPA in the same fermenter, only this time I made sure I used a fresh packet of yeast, really aerated the wort, 1041 OG, pitch at 19C and set fridge to 19C. And 1 week in I can taste and smell it. Which is making me think yeast infection, but when I brewed this I ended up too hot, so stuck it In the fermentation fridge for 24hours before I pitched the yeast. There was zero activity when I pitched, surely if it was wild yeast it would have started to bubble through the airlock?
I have been brewing with my tap water for 18 months and haven't had a problem other than those above, which makes me think it's not chloromine or chlorine I the water.
Please if anyone has any experience with this I need some advice, I'm running out of beer and need plenty for xmas!
Jake
I have got a very medicinal/aspirin/plastic flavour in my beers. This first happened back in Feb this year. It was a 6.5% IPA and when I first tasted it I figured it need to condition so kegged it. It never got better and I ended up chucking it.
I've made 5 brews since and all has been well. I've used the keg also. I only clean my kegs with hot water. I have 3 fv's and don't think I used at fv until my next batch below. But I can't be sure as I don't record which fermenters I use.
I made a youngs NWS 5 weeks ago and that exact taste was back. It hasn't got any better. This was also up in the 6% bracket. So I started doing some research and thought maybe it was due to stressed yeast, under aerated, temp producing phenols and chlorophenols.
I decided to make a coopers AIPA in the same fermenter, only this time I made sure I used a fresh packet of yeast, really aerated the wort, 1041 OG, pitch at 19C and set fridge to 19C. And 1 week in I can taste and smell it. Which is making me think yeast infection, but when I brewed this I ended up too hot, so stuck it In the fermentation fridge for 24hours before I pitched the yeast. There was zero activity when I pitched, surely if it was wild yeast it would have started to bubble through the airlock?
I have been brewing with my tap water for 18 months and haven't had a problem other than those above, which makes me think it's not chloromine or chlorine I the water.
Please if anyone has any experience with this I need some advice, I'm running out of beer and need plenty for xmas!
Jake