Hello all, this is my first post, but I have scoured these pages for months and would first like to thank you all for the multitudes of information floating around in the threads!
So, I started working at a brewery in town on Monday and upon sampling their red today I was incredibly overcome by a strong phenolic, medicinal taste. The batch isn't sour so I don't think it's a bacterial contamination. What I did notice on monday was that the fermenter was running at about 85dF. I thought that was strange, but I figured they knew what was going on. Anyway, I'm guessing that the batch fermented at or around 80-85dF and the phenolic taste is due to the high temperature??? What do you think? I don't know what yeast it is yet and I'm not sure how long it has been in the tank... horrible, I know, but I just started.
My real question is how do I save the batch, assuming its chemical and not bacterial?? I've seen posts about campden tablets??? The brewers there said that this has happened only once before in the two years that they have been there and the flavor dissipated after filtering.
Any suggestions would be greatly appreciated. I'm sorry I can't really give too much info. The batch is 6bbl
Thank you
So, I started working at a brewery in town on Monday and upon sampling their red today I was incredibly overcome by a strong phenolic, medicinal taste. The batch isn't sour so I don't think it's a bacterial contamination. What I did notice on monday was that the fermenter was running at about 85dF. I thought that was strange, but I figured they knew what was going on. Anyway, I'm guessing that the batch fermented at or around 80-85dF and the phenolic taste is due to the high temperature??? What do you think? I don't know what yeast it is yet and I'm not sure how long it has been in the tank... horrible, I know, but I just started.
My real question is how do I save the batch, assuming its chemical and not bacterial?? I've seen posts about campden tablets??? The brewers there said that this has happened only once before in the two years that they have been there and the flavor dissipated after filtering.
Any suggestions would be greatly appreciated. I'm sorry I can't really give too much info. The batch is 6bbl
Thank you
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