I am getting an off flavor in my beers that I could use help diagnosing. I brew on a 3bbl system and we serve from 10 3bbl brite tanks directly to the bar (brewpub). The easiest way to describe it is a garden hose flavor (Chlorophenol?) The flavor is not at all present when the beers are in the fermenters but appears after the beer has been in the bright tank for about a week. I am using Birko cleaning products and PAA to sanitize.
The trouble I am having is that it only appears in some of our beers. Oddly enough it has not really appeared in lagers or the Cream ale we always have on tap. It is consistently in our pale ale and I am starting to get it in our IPA and noticing it in a porter on tap. The pale and IPAs are dryhopped but still the flavor is not apparent in the fermenters and takes some time to appear in the brite's.
Possible explanations:
1) I am using a regular garden type hose to rinse out the CellRMastr cleaning solution. However after this step we run the PAA and do not do a rinse after this step. Also it does not appear in every beer so I am a bit skeptical this is the issue. (Plan to get a proper washdown hose for this anyway)
2) Infection: This must be happening on the way to the brites but skeptical of this because once again its not every beer.
3) Gravities have been finishing 1 or 2pts higher then I want and finished beer PH is usually a touch higher then I would like. 4.4-4.7. I dont think either of these would be the source of the flavor.
4) Water. In NYC the water is very soft like Pilsen. I am adding Gypsum and CaCl to the mash to get my calcium, sulfate and Chloride into appropriate ranges. I suppose I am using more of these salts in these hoppier american beers and that could be whats causing it? But I would think I would detect it earlier then it going into the brites.
5) I am using clear PVC tubing to transfer from Fermenter to Brites using CO2 pressure. But its rated for Food and Beverage. If this was the issue once again I think it would be in all beers. Specific tubing here: http://www.mcmaster.com/#catalog/120/124/=v3bnby
ANY OTHER IDEAS?
The trouble I am having is that it only appears in some of our beers. Oddly enough it has not really appeared in lagers or the Cream ale we always have on tap. It is consistently in our pale ale and I am starting to get it in our IPA and noticing it in a porter on tap. The pale and IPAs are dryhopped but still the flavor is not apparent in the fermenters and takes some time to appear in the brite's.
Possible explanations:
1) I am using a regular garden type hose to rinse out the CellRMastr cleaning solution. However after this step we run the PAA and do not do a rinse after this step. Also it does not appear in every beer so I am a bit skeptical this is the issue. (Plan to get a proper washdown hose for this anyway)
2) Infection: This must be happening on the way to the brites but skeptical of this because once again its not every beer.
3) Gravities have been finishing 1 or 2pts higher then I want and finished beer PH is usually a touch higher then I would like. 4.4-4.7. I dont think either of these would be the source of the flavor.
4) Water. In NYC the water is very soft like Pilsen. I am adding Gypsum and CaCl to the mash to get my calcium, sulfate and Chloride into appropriate ranges. I suppose I am using more of these salts in these hoppier american beers and that could be whats causing it? But I would think I would detect it earlier then it going into the brites.
5) I am using clear PVC tubing to transfer from Fermenter to Brites using CO2 pressure. But its rated for Food and Beverage. If this was the issue once again I think it would be in all beers. Specific tubing here: http://www.mcmaster.com/#catalog/120/124/=v3bnby
ANY OTHER IDEAS?
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