- Joined
- Sep 29, 2015
- Messages
- 18
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Hi all
Problem here I need advice with. The last 2 pale beers i have made have tasted soapy. Thats the best way I can describe it, once finished fermenting I had a sniff and taste and i can only describe it as tasting and smelling of soap or slightly medicinal (alongside the hop and malt flavours too). Needless to say it's unpleasant and undrinkable.
Now I know the first thing you are going to say is "Well what your tasting probably is soap" from either not rinsing the fermenter correctly or letting the beer lie on the trub for too lon, fatty acids etc. But I cant see how either of these would apply.
The beer has only been fermenting for 6/7 days and reached its FG. Plus i cleaned the fermenter with VWP, rinsed well, then used a non rinse sanitiser. (since an infected batch earlier in the year i have stepped up the sanitation game!). After the first beer tasted soapy i switched fermenters and cleaned in the same way and yet again - 7 days in the fermenter, FG reached and first thing i can smell and taste is soap.
In between these 2 pales I made a brown ale using same sanitation and equipment and it's come out fine.
I love pale beers and have made some beauties in the past but starting to get annoyed with having to waste 4/5 kg of malt and a couple of packs of hops every time i try.
I'm using a balance of salts and acids to prevent high alkalinity too, using the calculator on this site.
Not sure what I'm doing wrong? Whilst i like stouts and dark ales, i dont want to be just brewing them forever!
thanks in advance
Problem here I need advice with. The last 2 pale beers i have made have tasted soapy. Thats the best way I can describe it, once finished fermenting I had a sniff and taste and i can only describe it as tasting and smelling of soap or slightly medicinal (alongside the hop and malt flavours too). Needless to say it's unpleasant and undrinkable.
Now I know the first thing you are going to say is "Well what your tasting probably is soap" from either not rinsing the fermenter correctly or letting the beer lie on the trub for too lon, fatty acids etc. But I cant see how either of these would apply.
The beer has only been fermenting for 6/7 days and reached its FG. Plus i cleaned the fermenter with VWP, rinsed well, then used a non rinse sanitiser. (since an infected batch earlier in the year i have stepped up the sanitation game!). After the first beer tasted soapy i switched fermenters and cleaned in the same way and yet again - 7 days in the fermenter, FG reached and first thing i can smell and taste is soap.
In between these 2 pales I made a brown ale using same sanitation and equipment and it's come out fine.
I love pale beers and have made some beauties in the past but starting to get annoyed with having to waste 4/5 kg of malt and a couple of packs of hops every time i try.
I'm using a balance of salts and acids to prevent high alkalinity too, using the calculator on this site.
Not sure what I'm doing wrong? Whilst i like stouts and dark ales, i dont want to be just brewing them forever!
thanks in advance