Hi,
I brewed a rice lager from the Greg Hughes book but it's got that chlorine related taste of burning elastoplast after fermentation.
I have extremely soft tap water, practically pure, but I forgot to put in a 1/4 Campden tablet to dechlorinate as usual, although I made a kit once which asked for cold tap water so I just added it straight off the tap and it fine.
I also added a dash of yeast nutrient crystals, less than recommend, however the last time I used it I also added water salts and got the same off flavour only worse. I did dechlorinate the water that time. Minerals, bleh!
I added cane sugar to the king keg and dropped it in the freezer at to 3C straight away. I'm expecting it to carb slowly.
1) where do you think this bad taste is coming from?
2) will it clear up over time, should I raise the temp to help it?
Cheers
I brewed a rice lager from the Greg Hughes book but it's got that chlorine related taste of burning elastoplast after fermentation.
I have extremely soft tap water, practically pure, but I forgot to put in a 1/4 Campden tablet to dechlorinate as usual, although I made a kit once which asked for cold tap water so I just added it straight off the tap and it fine.
I also added a dash of yeast nutrient crystals, less than recommend, however the last time I used it I also added water salts and got the same off flavour only worse. I did dechlorinate the water that time. Minerals, bleh!
I added cane sugar to the king keg and dropped it in the freezer at to 3C straight away. I'm expecting it to carb slowly.
1) where do you think this bad taste is coming from?
2) will it clear up over time, should I raise the temp to help it?
Cheers