Home of the BrewNosers

It tastes revolting after 18 days...I took a recipe from homebrewersassociation.org that had a lot of Tettnanger and tweaked it a bit to get this:

https://www.brewersfriend.com/homebrew/ ... y-know-her

I am terrible at identifying tastes/smells but I think it is the bandaid taste that people describe that is common when you don't remove the chlorine/chloromine. Could be an infection too I guess but I don't think that is the case as there is nothing odd about how the fermentation looks and it seems to have finished up at 1.013 which is what brewersfriend.com estimated.

The batch was brewed using Halifax water that wasn't filtered or campden'ed at all. It was my first batch in Halifax and I haven't had to deal with chlorine/chloromine in the past so I didn't realize it would be that big of a problem.

I just put a lager in the fermenter and used campden on that so hopefully I don't get the same issue.

The only thing I am not sure of is whether it is just a really bad recipe and maybe I really don't like the taste of tettnanger....

My experience with bandaid is infection...had to dump 60gal of beer summer of 2017 because of this...source was a reused yeast that picked up some wild yeast.

I've made a bunch of batches with Halifax water, with and without campden tablets and I've never noticed a difference.
The tettnanger shouldn't be your problem either, I find it is a pleasant hop and its found in lot's of German beers. I'd say its a fermentation problem and your beer is likely infected with another yeast or bacteria.

jacinthebox wrote: ↑

Sat Nov 24, 2018 8:55 am

My experience with bandaid is infection...had to dump 60gal of beer summer of 2017 because of this...source was a reused yeast that picked up some wild yeast.

I noticed my starsan was a bit milky so that was maybe my problem. Hmmm.... Never had an infection. Guess it was bound to happen some day....

I always start out with a fresh batch of star san


Sent from my iPhone using Tapatalk

If you think it may be an infection...replace any plastics you use in your process

It actually improved a bit over the weekend... going on day 22 tomorrow. Might just ride it out and see what happens...

I see that your S04 is 150 ppm. I have read that german noble hops don't like high levels of that. I brewed a Pilsner this year and my S04 was 105. I didn't like it and almost tossed it. I left it for over a month and it tasted great after that. Weird. I think I read it from Martin the Bru'n water guy.

Did end up dumping this batch after all....

Have brewed 3 other batches since then (all without Tettnanger) and they were great.

I just put a Tettnanger Blonde in kegs and after a few days (still under carbed) poured a small glass. It is ok but I am not loving it - that is for sure...wondering if I just really hate Tettnanger or maybe I got a bad batch of hops.

McGruff wrote: ↑

Sat Dec 01, 2018 8:46 am

I see that your S04 is 150 ppm. I have read that german noble hops don't like high levels of that. I brewed a Pilsner this year and my S04 was 105. I didn't like it and almost tossed it. I left it for over a month and it tasted great after that. Weird. I think I read it from Martin the Bru'n water guy.

Interesting...I usually make a big starter and pitch that with the belief that you really can't over pitch. Wonder if this is contributing to my Tettnanger taste.

I think Chris was talking about your sulphate level (SO4), not the amount of yeast you pitched.

Hub Brewer wrote: ↑

Tue Jan 15, 2019 9:00 pm

I think Chris was talking about your sulphate level (SO4), not the amount of yeast you pitched.

haha... I read it as US04.

Sulphate level makes more sense.