Methinks I have a ruined beer. Brewed it two weeks ago and used whitelabs 02 reclaimed from a previous brew.
The fermentation did not take off as the temp of the wort dropped to 14 overnight. But on the evening of the second day I nearly gagged going in the garage. There was a funky smell and the wort looked murky and no krausen. I roused the yeast and reairated a little.
Next morning thick krausen fermentation going wild.
Beer is now down to 1011 but my samples taste funny they are plasticy. The brew tastes great if you can keep the plastic taste masked.
This particular plastic is the black plastic that cooking utensils are made of it tastes just like the smell of a melting spatula left in a frying pan.
I think the smell was the yeast being funky as that has cleared up.
I thought about chlorine but I used camden tablets as always. Even the starter had been done.
My only thought was the iodine that I used, I washed the ferementer and soaked it in iodine soln but much stronger than normal and it went clear as I left it in for a day or two swilling it around each day. could the iodine have tainted the plastic and then released into the beer.
I read somewhere that iodine does the same as chlorine i.e. the TCP effect I can't remember if I rinsed the fermenter out properly before filling was in a rush so could have mucked up there.
The other thing I thought it could be was a bacterial infection or wild yeast as I believe they can sometimes be responsible for phenol tastes again read somewhere.
I fear I am going to have to pour 10 gallons down the drain and it hurts, I suppose I could chew a clove before each pint.
{Just remembered the mash may have been on the high side but below 70}
any thoughts welcome
7 kg pale
50g fuggles preboil
30g EKG late
30g Bobeck late
20g EKG 80c
20g Bobeck 80c
whitelab 02 reclaimed
1042 og
1011 fg
The fermentation did not take off as the temp of the wort dropped to 14 overnight. But on the evening of the second day I nearly gagged going in the garage. There was a funky smell and the wort looked murky and no krausen. I roused the yeast and reairated a little.
Next morning thick krausen fermentation going wild.
Beer is now down to 1011 but my samples taste funny they are plasticy. The brew tastes great if you can keep the plastic taste masked.
This particular plastic is the black plastic that cooking utensils are made of it tastes just like the smell of a melting spatula left in a frying pan.
I think the smell was the yeast being funky as that has cleared up.
I thought about chlorine but I used camden tablets as always. Even the starter had been done.
My only thought was the iodine that I used, I washed the ferementer and soaked it in iodine soln but much stronger than normal and it went clear as I left it in for a day or two swilling it around each day. could the iodine have tainted the plastic and then released into the beer.
I read somewhere that iodine does the same as chlorine i.e. the TCP effect I can't remember if I rinsed the fermenter out properly before filling was in a rush so could have mucked up there.
The other thing I thought it could be was a bacterial infection or wild yeast as I believe they can sometimes be responsible for phenol tastes again read somewhere.
I fear I am going to have to pour 10 gallons down the drain and it hurts, I suppose I could chew a clove before each pint.
{Just remembered the mash may have been on the high side but below 70}
any thoughts welcome
7 kg pale
50g fuggles preboil
30g EKG late
30g Bobeck late
20g EKG 80c
20g Bobeck 80c
whitelab 02 reclaimed
1042 og
1011 fg
