Medicinal/Chlorniated flavour part II.

[RobWalker]

God, I think it's happened again. I'm unsure because it's young, but I think it's back.

Brewed a honey beer that failed. Mashed 500g wheat malt and sterilized with VWP. Didn't rinse, and I assumed that's what made it bad.

Brewed honey beer again, this time steeped about 100g of crystal. rinsed, came out perfect. Drinking now.

Just brewed an Old Hooky clone and it appears to be back. same bucket, same process as the batch that made it out okay...

I'm getting damn impatient now, what's going on? :?

 

[dennisking]

VWP needs a very good rinse, did you use a campden tablet.

 

[RobWalker]

We didn't, and everything is triple rinsed. We're not sure if it's just young, could I get those confused? My dad is swearing by sodium metabi from now on...

 

[dennisking]

I would move to a no rinse sanitizer and always use a campden tablet.

 

[Dunfie]

I would move to a no rinse sanitizer and always use a campden tablet.

Yes, try Videne - it makes it so easy.

 

[aneray]

Yes, try Videne - it makes it so easy.

+1 for the above.

I started using it earlier this year. Cuts down on sterilizing time by about 70%. Easy to use and a bottle lasts ages.

viewtopic.php?f=23&t=13654&hilit=videne

 

[Mark1964]

we use vwp to soak then rinse then videne but i still think if you fitted a non return valve it would cure the problem. Do you notice the taste in your hot drinks etc?

 

[BarnsleyBrewer]

You've got to get rid of that chlorine, campden tablets are soooooo important.

BB

 

[shocker]

I use VWP ,well rinsed , and have taken to using a 10% spray of sodium met on everything immediately before using just in case , since it will neutralise any leftover chlorines as well as any airborne nasties that may have snuck in . Since the chloramines that are used in water supplies dont smell ,at least not to me , then they could well be there without one knowing , causing just this problem . And campden tablets/sodium met are the surest and easiest way to neutralise them .

 

[graysalchemy]

I think I m right in saying medicinal flavours can also be due to an infection and also tannin extraction due to high sparge temp and/ or lowering of mash pH. I had a stout once which I had a terrible time sparging, it had a medicinal taste which I put down to the sparge.

 

[soupdragon]

VWP is a bu**er to shift. I lost a brew a couple of months ago because of it. I always flush with Sodium Metabisulphite now. As everyone says, it kills any trace of chlorine...
Just got some Chemipro Oxi ( no rinse cleaner/sanitiser ), not used it yet tho. Has anyone here used it?

Cheers Tom

 

[RobWalker]

Thanks for the replies guys. I realise this is a forum and there are no ultimate answers, but it was only kegged a few days ago and were not sure if it's there or if we're just being paranoid cretins. We used black malt, flaked barley, fuggles and bramling cross, this sounds like a harsh combination of ingredients to me so could it just need some time? We've keg primed too, and every time we taste it its just sort of us looking at each other trying to read reactions and failing completely. I'm sure it's tasting a little better today but again, we are totally undecided.

Definitely jumping back on the sodium metabi train, fed up of harsh sanitisers now!

 

[graysalchemy]

This site clicky has quite a good explination of off tastes and remidies. :thumb:

ps you didn't mention any pale malt in your recipie :wha: :wha: I take it you did have some in.

 

[RobWalker]

yeah, light dme :p

 

[shocker]

Thats a bloody good link GA :thumb:

 

[graysalchemy]

yeah, light dme :p

What was your procedure for stepping the dark malt? that could be your problem tannin extraction because they were stepped for to long or too high a temp.

 

[shocker]

What should it be ,GA ? The "golden" lager I made yesterday has a very dark colour to it - I used 150grams of crystal malt in a bag for 1 hour at 50-55 C . A lttle too much , too long , too hot maybe ? The wort currently has a hue that looks as though it will come out more a bock than a golden ....mind you , the coopers draught kit I did with golden syrup and glucose went in the FV nearly as dark and has come out straw yellow .

Could this be a similar thing to what Rob is doing ? I have no bad tastes as of yet ...... :hmm:

 

[graysalchemy]

Usually if you sparge the grains for too long when you are doing all grain because the mash pH drops and tannins are extracted also if your sparge temp is too high the same will happen.

Shocker with regards to crystal malt it does impart quite a bit of colour, best used in moderation in light beers.

 

[RobWalker]

yeah, light dme :p

What was your procedure for stepping the dark malt? that could be your problem tannin extraction because they were stepped for to long or too high a temp.

500g pale malt mashed with the barley and black malt, used the calculator and it told me what to add for a 67 degree mash. After mashing the grains were just dumped in 67 degree water to wash the rest of it out. Tried to keep it simple!

 

[graysalchemy]

that should have been ok.