So I brewed a 10gal batch of BM's Cream of three crops ale (s05 yeast) and followed it to the letter. Everything went great, mash, temps, fermentation etc.
Kegged and naturally carbed for 2.5 weeks at 68 degrees. Chilled it for a few days and it has this somewhat strong clove like flavor.
The only thing I did differently was use tap water that I let sit out for 48 hours prior to brewing - I've never done this before. My LBH says our water is actually quite good for beer and that there are no chlorophenols in it.
My question is, was it the water? All my other batches using RO water have been fine. Am I SOL on this batch or will the taste clear in time?
Kegged and naturally carbed for 2.5 weeks at 68 degrees. Chilled it for a few days and it has this somewhat strong clove like flavor.
The only thing I did differently was use tap water that I let sit out for 48 hours prior to brewing - I've never done this before. My LBH says our water is actually quite good for beer and that there are no chlorophenols in it.
My question is, was it the water? All my other batches using RO water have been fine. Am I SOL on this batch or will the taste clear in time?
