JSBULL
Member
- Joined
- Jul 19, 2018
- Messages
- 15
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- 24
I pulled a bonehead move 2+ weeks ago. I brewed 15 gallons of kettle soured berliner with untreated tap water. Now there is a chlorine flavor that I'm trying to mask.
Factors that lead to this screw up:
Thanks in advance for your help!
Factors that lead to this screw up:
- Chlorine will typically boil off, but because it was a berliner, I didn't reach a full rolling boil.
- The light mashbill and low OG really works to showcase the residual chlorine, unfortunately.
- I simply forgot to include campden tablets.
- Our city water isn't typically highly chlorinated, but with the high temps, they've really dosed it hard lately.
- I intended to fruit up a portion of it, so I decided to fruit it all to try to mask it. Watermelon seems to me like it has an almost chlorine edge to it, so I thought it would be a good mask.
- I added 1/4 of a watermelon and about a pound of pitted and split black cherries 4 days ago.
- That didn't do enough, so last night, I added another 3/4 of a new watermelon.
- If chlorine dissipates from water left out overnight, why would it not dissipate from beer? Is there a way to encourage that?
- I've read forum claims that campden tablets will not work post fermentation to remove or neutralize chlorine. Is this factual?
- Anyone have any other ideas?
Thanks in advance for your help!