So I brewed a cream ale 4 weeks ago. It has been in the keg for a week and is carbed up nicely. It has a taste that I was getting from my first few extract batches that I now have figured out is from chrlomines in my city water.(I use RO but made 2 batches that day and was to lazy to run for more RO water). Is there a way to mask this flavor by throwing some oranges or hops or something into my keg?
Cream ale pewey taste
- Thread starter sabo38
- Start date
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No, probably not. I never found or heard of a way to camoflauge chlorophenols.
I believe what Yooper says is true as well. I've never heard of a fix AFTER fermentation. Before you use your water, you can add 1/4 tablet of Campden Tab per 5 gallons of water to chemically change the chloramine. It's the same stuff that is commonly used in winemaking, and at a lower dose as well. I used it sometimes when I brewed stouts before the city got an RO machine at the grocery store.
Update: I threw in the the rind from 2 oranges and .75 oz of cluster and it is now very drinkable. The pewey taste comes off as the bitterness of an IPA and is tasty, well, to me it's tasty.
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william_shakes_beer
Well-Known Member
My family used to keep fresh water fish. When adding water we always filled a container and let it sit for a few days to allow the chlorine to evap. Is this the same thing?
BrerRabbitBrew
Well-Known Member
That's right, chlorine and chloramine are different beasts. Chlorine will evaporate off. Chloramine requires treatment with a Camden tablet or a charcoal filter.
