OswaldvW
Well-Known Member
I am hoping for a little guidance. I have been brewing about one and a half years and have done everything from extract, partial mash, BIAB and all-grain brewing.
I have noticed a plastic-like taste that creeps into my beer. It is not apparent when bottling. It appears after the beer is carbed and chilled. Sometimes, it is apparent immediately when I open a bottle. Other times, the flavour kind of creeps in after a few weeks. I have thought it might be:
1.) water (but I have changed water source, used distilled, and made sure my water has no chlorine). So, it is definitely not a chlorophenol issue.
2.) it might be pH from mashing, but I sometimes get this weird flavor on extract brews, too.
3.) I am wondering if this is due to yeast health issues. I am wondering if it my wort needs to be aerated more before pitching yeast.
4.) the two times I have had the taste prominently was on a blonde ale recipe and a Vienna/Hallertauer SMaSH that I did. This makes me wonder if it might be some kind of diacetyl thing going on and my taste buds are picking up the flavour as a plastic/wax thing, not a butter thing. I have been doing 60 minute boils, but am thinking of upping this to 90 minute boils.
Any suggestions? Please?
I have noticed a plastic-like taste that creeps into my beer. It is not apparent when bottling. It appears after the beer is carbed and chilled. Sometimes, it is apparent immediately when I open a bottle. Other times, the flavour kind of creeps in after a few weeks. I have thought it might be:
1.) water (but I have changed water source, used distilled, and made sure my water has no chlorine). So, it is definitely not a chlorophenol issue.
2.) it might be pH from mashing, but I sometimes get this weird flavor on extract brews, too.
3.) I am wondering if this is due to yeast health issues. I am wondering if it my wort needs to be aerated more before pitching yeast.
4.) the two times I have had the taste prominently was on a blonde ale recipe and a Vienna/Hallertauer SMaSH that I did. This makes me wonder if it might be some kind of diacetyl thing going on and my taste buds are picking up the flavour as a plastic/wax thing, not a butter thing. I have been doing 60 minute boils, but am thinking of upping this to 90 minute boils.
Any suggestions? Please?