So I found an older thread regarding this specific off-flavor, but that seemed to not be QUITE the same circumstances as what I find myself in right now.
I've got a hefeweizen in the fermenter and it has a very distinct chemically garden hose flavor going on IN the fermenter. I haven't had this issue with any other batches, not even past hefes. 7bbl tanks w/ 6bbl batches going in. No water treating, minus phosphoric acid for pH control. The water has never given off chlorine characteristics in the past. Cleaning procedure is the same as it's always been, using acid based CIP and a paracetic acid sanitizer. That sanitation method hasn't given any issues before.
My first thought is that it may be some sort of wild yeast infection, due to a couple things. The yeast (Weihenstephan strain) was delayed in getting here on time, so the wort sat in a closed off fermenter at 60F for 2 days prior to pitching. Also, it continued fermenting well past its expected FG range and is still going (it's at 1.009 at the time of me posting this, FG rarely gets below 1.012 for this beer). I've had to let wort sit for a couple days in the past due to similar delays, but nothing happened then. Maybe I just didn't luck out this time?
The only other thing I can think of is that it got up to 73F accidentally in primary, and I know hefe strains can be extra phenolic at higher temps, but that's still within the yeast lab's temp range for this particular strain, for whatever that's worth.
Regardless of cause, it may need dumping because as far as I'm aware, this off-flavor does nothing but get worse once it's there.
Am I wrong in thinking there's no way to salvage this?
I've got a hefeweizen in the fermenter and it has a very distinct chemically garden hose flavor going on IN the fermenter. I haven't had this issue with any other batches, not even past hefes. 7bbl tanks w/ 6bbl batches going in. No water treating, minus phosphoric acid for pH control. The water has never given off chlorine characteristics in the past. Cleaning procedure is the same as it's always been, using acid based CIP and a paracetic acid sanitizer. That sanitation method hasn't given any issues before.
My first thought is that it may be some sort of wild yeast infection, due to a couple things. The yeast (Weihenstephan strain) was delayed in getting here on time, so the wort sat in a closed off fermenter at 60F for 2 days prior to pitching. Also, it continued fermenting well past its expected FG range and is still going (it's at 1.009 at the time of me posting this, FG rarely gets below 1.012 for this beer). I've had to let wort sit for a couple days in the past due to similar delays, but nothing happened then. Maybe I just didn't luck out this time?
The only other thing I can think of is that it got up to 73F accidentally in primary, and I know hefe strains can be extra phenolic at higher temps, but that's still within the yeast lab's temp range for this particular strain, for whatever that's worth.
Regardless of cause, it may need dumping because as far as I'm aware, this off-flavor does nothing but get worse once it's there.
Am I wrong in thinking there's no way to salvage this?
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