Hi guys and gals   One of my recent extract brews, a Timmy Taylor Landlord Ale clone, has come out with a phenolic taste to it that I’m not happy with. I’d thought I had dealt with the usual suspects and was very disappointed to taste a “failed” batch. I don’t feel it is a consequence of fermentation temp (brew fridge), yeast type (M36 Liberty Bell), yeast amount (built a starter), kit (was Briess extract-only) or ingredients (no wheat!). I’m now turning my focus to the water – chlorophenol