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anticeptic/tcp taste in ipa

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BenH
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beers 3083 º places 21 º 14:08 Tue 10/30/2012

My latest batch of ipa has a distinct solvent like aroma and taste like anticeptic/tcp. Does anyone have any input as to what could have caused this? Is over-hopping a possibility? Hereís my hop schedule:

2oz Chinook 60 mins

2oz simcoe 5mins
2oz Amarillo 5mins
2oz Nelson sauvin 5 mins

2oz simcoe flameout
2oz Amarillo flameout
2oz nelson sauvin flameout

2oz nelson dry hop 5 days
4oz simcoe dry hop 5 days

Itís quite a lot of hops but I struggle to believe that this solvent like aroma has come from the hops, itís quite unhop-like. The beer doesnít appear to be showing any signs of infection. I sanitize with VWP alkaline solution, pretty sure I rinsed well but maybe this could be it, although the flaw doesnít taste like the vwp, the vwp has more of a chlorine aroma

 
NobleSquirrel
beers 3438 º places 209 º 14:18 Tue 10/30/2012

what yeast, what did you ferment at, what water are you using?

 
Lowenbrau
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beers 2682 º places 237 º 14:27 Tue 10/30/2012

First of all: how many liters/gallons is the batch??

 
BenH
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beers 3083 º places 21 º 14:50 Tue 10/30/2012

White labs Californian ale liquid yeast. Fermented at 20C (68F). Scottish water straight out the tap, no treatment. 20L batch

 
Lowenbrau
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beers 2682 º places 237 º 16:17 Tue 10/30/2012

More than half a kg of hop in a 20l batch, i think this is too much, even for a IPA. Non treated water may affect also. Try asking for a detailed water analysis from your water provider and see its mineral contents.

 
HornyDevil
07:10 Wed 10/31/2012

Originally posted by Lowenbrau
More than half a kg of hop in a 20l batch, i think this is too much, even for a IPA.


 
erway
beers 1004 º places 41 º 07:29 Wed 10/31/2012

Originally posted by Lowenbrau
More than half a kg of hop in a 20l batch, i think this is too much, even for a IPA. Non treated water may affect also. Try asking for a detailed water analysis from your water provider and see its mineral contents.


The solvent character is definitely not the result of over-hopping. Our IPA is pretty close to this amount of hops and our DIPA is about 50% more.

As far as the actual source of the problem, I would be looking at your knock-out/pitching/O2 procedures as well as the activity during the lag phase. Did you make a starter?

 
BenH
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beers 3083 º places 21 º 07:33 Wed 10/31/2012

Hmmm, I bottled a couple of clear bottles of this, I usually do so I can see how the beerís looking.It seems to be going hazy and thereís residue sticking to the inside of the bottle. Iím thinking it may have some kind of infection afterall. Itís not sour though, no vinegar, not minerally, could just have something weird in it. I think itís a drain pour either way, tastes pretty bad.

 
OldSock
07:43 Wed 10/31/2012

It could be chlorphenols from the chlorine/chloramines in the water or from the sanitizer. When they mix with phenols from the rest of the ingredients they form a really off medicinal character that we are fantastically sensitive too.



I donít think 20 oz of hops is the problem, although Iím amazed you can smell anything over them!

 
JulienHuxley
premium
beers 4319 º places 347 º 08:03 Wed 10/31/2012

Is this beer done and bottled? How old is it? I got the same kind of super harsh flavors out of my recent IPA after ten days. Itís been 16 now and it has gotten a lot better. I transfered, a lot of the particle matter in suspension was left behind/dropped out of it right after transfer, it cleared up very nicely.

 
robrules
places 1 º 06:53 Thu 11/1/2012

Proof that you canít just cover most flaws with more hops.

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