Hello - a new brewery here that's been open for just a few months. We've just started having very phenolic off-flavors in some of our beers - band-aid, medicinal, smoky - and have had trouble identifying the issue. Any input would be greatly appreciated!
The strange thing is that it only seems to effect the beers that we use US-05 dry yeast for (about half of our lineup). When we go through the same procedure using US-04, we do not have any of this off flavor from what we can tell. We are carbon filtering all of our brewing water, so I don't think it's chlorine/chloramine that's the issue. We had success with US-05 for the first couple of months and are just now having this issue. If contamination were the issue, I would think it would affect all of our brews equally - unless US-05 is just more susceptible to contamination for some reason.
We're at the point where we're seriously considering paying more for WLP001 or WY-1056. I'm curious to see if anyone has had a similar issue before. Thanks in advance for any/all comments!
Cheers,
Eric
The strange thing is that it only seems to effect the beers that we use US-05 dry yeast for (about half of our lineup). When we go through the same procedure using US-04, we do not have any of this off flavor from what we can tell. We are carbon filtering all of our brewing water, so I don't think it's chlorine/chloramine that's the issue. We had success with US-05 for the first couple of months and are just now having this issue. If contamination were the issue, I would think it would affect all of our brews equally - unless US-05 is just more susceptible to contamination for some reason.
We're at the point where we're seriously considering paying more for WLP001 or WY-1056. I'm curious to see if anyone has had a similar issue before. Thanks in advance for any/all comments!
Cheers,
Eric
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