67 replies to this topic

[matt6150]

Is anyone else tasting this in your beer or is it just you?

My wife can taste it as well. Although it seems to a lesser degree. When I told her I was dumping the Alt she said that it wasn't that bad and she would drink it. But that could have been just trying to make me feel better about the situation. I wish I would have at least cold crashed that beer and see what would have happened.

[matt6150]

Huh. If the brewtan is the only other variable, I would have to say that another batch of beer without brewtan needs to be brewed. Although, in my experience, brewtan has done the opposite... it has smoothed the beer out and taken away some harshness. I don't know how quickly you can brew again but I think you should try to make another beer (preferably another batch of one of the bad beers) and leave out the brewtan and see what happens. Brewtan does seem to be a little mysterious in how it impacts different brewers. Are you sure there was no other equipment change or anything like that? Any chance your thermometer is out of whack and you've been mashing at 135 or 140° all this time (not even sure that would cause it but I assume the resulting beer would be DRY).

No equipment change or anything. I don't believe it is a mash temp issue as I have been keeping a close eye on that as well due to my attenuation problem.

[HVB]

I would brew up a 5g batch with out the brewtan and see what comes of it.  I have not had that reaction to any of my brewtan beers but it seems like it is the one major change here.

[Brauer]

Did you make sure that you used raisins that weren't treated with sulfur? Usually not a problem with dark raisins, but worth checking.

[matt6150]

Did you make sure that you used raisins that weren't treated with sulfur? Usually not a problem with dark raisins, but worth checking.

Well I have no idea, didn't know that was a thing. These came from the bulk bin at the healthy food store. Although this harshness was there pre raisin. I just decided to keep proceeding to the end to see what happens.

[Big Nake]

Well I have no idea, didn't know that was a thing. These came from the bulk bin at the healthy food store. Although this harshness was there pre raisin. I just decided to keep proceeding to the end to see what happens.

Yeah, you had other beers (other than the oatmeal raisin beer) that had this flavor too, correct? As long as you think it's not a water issue, equipment issue (something has some rust, etc), a cleanser issue or anything else having to do with cleaning & sanitizing or anything else along those lines, I suggest a non-brewtan batch. I've had people ask if turning the furnace or air-conditioner would create airborne nasties that might land in the wort or beer. I've seen people suggest replacing all the cheap part of your system (airlocks, transfer tubing, etc) so before you go nuts, make a beer without the brewtan.

EDIT: Oh, and what about the new water filter you added? Did you run some water through that before you used it? When I replace the filter, the first x amount of water through the filter looks dirty. I filter it into a white bucket and pour it out until it runs clear and tastes good. Then I use it for brewing. Just grabbing at straws Matt. I've been in this spot and it's frustrating, I know.

[Brauer]

Well I have no idea, didn't know that was a thing. These came from the bulk bin at the healthy food store. Although this harshness was there pre raisin. I just decided to keep proceeding to the end to see what happens.

Most brightly colored dried fruit is treated with sulfur dioxide, often enough to make it strongly sulfurous tasting. Typically, dark fruit isn't, but I wouldn't assume so.

If there is still a reasonable chance it is astringency, I would recommend trying a no-sparge batch. It won't eliminate tannins, but it is almost guaranteed to reduce their extraction.

Other phenolics also can make bitterness harsh or unpleasant. If there is no chance of chlorine, since it is well water, then wild yeast contamination is something to consider.

Diacetyl is another common problem that can make bitterness unpleasant.

[matt6150]

Another thing I was just thinking of is why I wouldn't taste this in the sample I take to measure OG after I transfer to the fermenter. I can't say for certain whether I tasted the Alt before fermentation but I definitely remember tasting the oatmeal cookie beer and think it was going to be really good and no off flavors at that point. Come to think of it the Alt took a long time to get going, like 48+ hours long. Maybe something wild took over at that point. The Alt was definitely the worst.

Yeah, you had other beers (other than the oatmeal raisin beer) that had this flavor too, correct? As long as you think it's not a water issue, equipment issue (something has some rust, etc), a cleanser issue or anything else having to do with cleaning & sanitizing or anything else along those lines, I suggest a non-brewtan batch. I've had people ask if turning the furnace or air-conditioner would create airborne nasties that might land in the wort or beer. I've seen people suggest replacing all the cheap part of your system (airlocks, transfer tubing, etc) so before you go nuts, make a beer without the brewtan.

EDIT: Oh, and what about the new water filter you added? Did you run some water through that before you used it? When I replace the filter, the first x amount of water through the filter looks dirty. I filter it into a white bucket and pour it out until it runs clear and tastes good. Then I use it for brewing. Just grabbing at straws Matt. I've been in this spot and it's frustrating, I know.

Yeah I brewed a Alt that was even worse.  And yes plenty of water ran through that filter before I used it. I remember adding a bunch of water to my pool a couple days after I changed it and before I brewed.