ANTICEPTIC TASTE.

[snap9]

Hi every1, just wondered if any1 can help me? Ive been brewing regulary now for the last 3 yrs & not had many propbs till now. Ive recently done a coopers pale ale but used 2 cans. ferment went well as usual then bottled after 10 days. Left for 2 months to condition, but when i tried 1 it had a tcp/ anticeptic taste. Just wondered if any1 else as come across this problem. When poured it as a lovely head & great gas, so cant fault it there. The water in our area is ok because ive been using it for the last 3 yrs. Im gonna carry on drinking it, because you cant throw brew away, but mite try it with a dash of lemonade to hide taste. Any help would be great. Thanks Nick.

[seymour]

I find this BJCP beer faults chart very useful: http://www.bjcp.org/docs/Beer_faults.pdf

You may wanna skim it, matching your particular issues, possibly focusing on the "medicinal" or "solvent" sections. Most importantly, just keep brewing, integrating more "best practices" every time. Only if the same problem keeps happening, despite your best efforts, then you have a more serious problem to investigate. Good job figuring out the blending trick.

[Blackaddler]

Possibly chlorophenols in the water. Just drawing off the water some hours before use, and allowing it to stand, can give it enough time to vent them off.

If you used any chlorine based sanitizers, there could be some residue left over [even in the clean water used to rinse].

[oldtom]

On the off chance that it is chlorine left over from sanitisation, you can fill the FV with water after the final rinse, drop a couple of crushed campden tablets in to get rid of the chlorine that`s hanging around in the FV, then empty it out and proceed as normal.

Paul.

[soupdragon]

On the off chance that it is chlorine left over from sanitisation, you can fill the FV with water after the final rinse, drop a couple of crushed campden tablets in to get rid of the chlorine that`s hanging around in the FV, then empty it out and proceed as normal.

Paul.

+1 to that

I've lost a brew myself from not rinsing the bleach out of a barrel once


Cheers Tom

[Haggis]

All of the above are great advice ++++++++++

If you have a tap fitted to your fermenter make sure the locknut and tap do not give of a chemical smell. After flushing a locknut down the toilet during yeast trub clean up i replaced the nut with a new one from a spare set of bath taps. The nut gave of a chemical smell which infused into the beer resulting in two brews going down the sink.
Taps themselves can pose an infection risk so ensure they are cleaned and sanitised properly. Some can be taken apart for more thorough cleaning.

Haggis.

[mabrungard]

It takes incredibly little chlorine or chloramine to produce objectionable chlorophenols in beer. We're talking about parts per billion and you can taste them. So removing all chlorine compounds is imperative in brewing water preparation.

[lee1]

hi the antiseptic taste has apeard in a few of my beers whitch have been thrown away but hope fully i have found the problem i have been keeping my hydrometer in a trial jar in steralizing fluid now when i smelt the trial jar and hydrometer the smell was medical - antiseptic as my beers tasted so i think it has been down to bad rinsing off of my equipment that has caused the problem