Have I ruined my beer!?

Discussion in 'General Brewing Discussions' started by sbaclimber, Feb 24, 2013.

  1. sbaclimber

    sbaclimber Well-Known Member

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    I just racked my latest IPA, after 2 weeks primary fermentation, into the secondary for dry-hopping and clarification. Of course, while transferring, I pulled a sample for measuring SG and "quality control".
    The best way to describe the smell was that of.....a hospital. :|
    It smelled of iodine and band-aids, and the taste was definitely a bit "latexy" and quite astringent.
    The previous 2 brews were almost exactly the same recipe and process (and turned out very tasty!), with only one significant difference in this brew...the amount of hops in the boil. The previous 2 brews each had 50g of a single hop ([email protected],[email protected],[email protected]), whereas this one had 130g of 4 different hops ([email protected],[email protected],[email protected]).
    The last time I ended up with a brew with an odd latexy / astringent taste, I just chalked it up to using wild hops (http://www.brewersfriend.com/forum/viewtopic.php?f=3&t=95), but after having a look back at my wild hop recipe and seeing that I had 140g of hops in the boil for that brew, I now have another suspicion...simply too much hops in the boil. I can only boil 18l. at a time, and after reading a bit in Palmer (http://www.howtobrew.com/section4/chapter21-2.html)...
    ...I think I may simply be restricted in how much hops I can add to my boil.

    What I am still quite clueless about though, is the iodine smell. I do not use any sort of iodine sanitizer, so it cannot be coming from something like that.
    As far as I can tell, fermentation was perfectly normal too, with no sign of infection.
     
  2. Head First

    Head First Well-Known Member

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    Off flavors can come from several different places. Charlie Papazian points out the band aid smell as possibly a wild yeast or from chlorine. John Palmer says the same thing. These guys write books that have great basic knowledge in them.
     
  3. sbaclimber

    sbaclimber Well-Known Member

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    I highly doubt I got a wild yeast in my brew. Chlorine might be more likely, but still a long shot. Our water here isn't chlorinated, I even add some calcium chloride to my brew water to bump up the chlorine a bit, but no more so in this brew than usual.
     
  4. LarryBrewer

    LarryBrewer Active Member

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    Green beer can taste pretty terrible too. Might just need time to clean itself up.
     
  5. sbaclimber

    sbaclimber Well-Known Member

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    I like your optimism! Thanks, I'll try to keep my hopes up. :)
    (the over-hopping thing is still nagging me though...)
     
  6. LarryBrewer

    LarryBrewer Active Member

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    Make sure it has been in the bottle at least 6 weeks before passing final judgement. I had an IPA that was terrible for the first few weeks, but one day that brackish taste went away, and I had a great beer. That was with some home grown Zeus hops. Zeus can be on the herbal side.
     
  7. sbaclimber

    sbaclimber Well-Known Member

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    That definitely gives me hope (I'll try to be patient for 6 weeks), thanks. :p
     

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