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martycon

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  1. As I have $15 to lose, and $90 to save, I will try it, in the name of research. The result either way will be of interest. Thanks for replying, cheers marty.
  2. I searched for info on this but got no results. Has anyone removed scratches using very fine, 1200 emery paper and wet rubbing? I have just done so. The result is very smooth to my fingertips, and smoother feeling than the surrounding unscratched areas. However, I am apprehensive that all I have done is create a few million micro scratches, and be worse off. If no one has tried this, I will try one standard simple brew such as Coopers Lager, and report the results. cheers marty.
  3. Hi Sybian. Sounds like banana esters from fermenting too warm' date=' like above 21C. They will fade with time in the bottle. Fermenting too warm also often causes fusel alcohols, which can present as a hot sensation on the tongue. Fusels can lead to headaches. If there aren't too many of them, they too may clean up with time in the bottle. How are you controlling your fermentation temperature? Cheers! Christina.[/quote'] Hi Christina, I dont want to hijack Martycon's thread, but temp was controlled in a fridge with an Inkbird 310 controller set at 18 degrees. The probe is taped under a cut up stubby holder piece of material to the side of the FV so I dont think temp was an issue. If I had to guess, perhaps chlorine in the water?? The prior batch I used bottled water and had no problems with taste/aroma. My most recent batch I used a campden tablet to remove any chlorine, so I'll see if that fixes it. Cheers, Andrew Andrew, great to have your company, cheers marty
  4. G,day Christina, I certainly feel welcome. You have a very technical understanding of brewing. The napisan is 25% sodium percarbonate, and is intended as a one off overkill. I have not been pasturising the DLME. It is sold under the Cooper's Brand name, but I have never looked to see fine print instructions.I dissolve it in hot tap water, but mixed temperature would not be over 50deg. I will pasturise in the future. Years go I purchased a pail of liquid malt extract, which after a month or so developed a creamy white surface coating, presumably oxidised. This LME caused a much more intense but similar off flavor to that now experienced, and occasionally in the last few years. I live in North Queensland, and average brew temperatures would be 25 to 30 deg most of the year, but Coopers DIY yeast handles this very well, and has been doing so for the last 30 years. I see no obvious scratches in either FV, but will now inspect very closely. I will post the results of my next brew. cheers marty.
  5. The flavor is hard to describe. slightly fruity, but with another bad flavor. I have never tasted burnt plastic, but a bit like that. The smell in the near empty fermenter is distinctly like acetone. The beer is also much darker and more cloudy than normal. cheers marty.
  6. Thanks to all who contributed to my education on cleaning and sanitizing using napisan and starsan. I am sure it is not to do with that, but before I replace my fermenters which are only 30 months old, has anyone had recently had off flavors when using Pale Ale, and or light dry malt extract. Two in a row off, and barely drinkable, is a disaster. Meantime I am soaking the white food grade plastic fermenters filled with tap water and 200grams of napisan before trying again. cheers marty.
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