Tannin taste

What went wrong? Was this supposed to happen? Should I throw it out? What do I do now?

Moderator: slothrob

Starter & temp

Postby jayhawk » Thu Sep 19, 2002 8:45 am

I did have a yeast starter going for this batch, about 3/4 of a quart. The fermentation temp was between 18 and 20. I wrapped the primary in a wet t-shirt with a fan blowing on it to help keep the temp down. I don't actually have a method for reading temp inside the primary, but the outside temp is always 21-22C, and with the shirt I reckon the internal temp drops by 3C. Of course, fermentation does kick up the internal temp...but I think everything should be within spec.
jayhawk
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One more thing

Postby jayhawk » Thu Sep 19, 2002 8:48 am

I was using a new CF chiller for this batch, using the copper from my old immersion chiller. Maybe I didn't clean it out well enough and the wort picked up something between kettle and primary. I did run sanitizer, followed by about 1 gallon of boiling water, through the thing prior to use.
jayhawk
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