tag:blogger.com,1999:blog-6219005652464990693.post3658440617549130311..comments2023-10-21T14:17:23.854+01:00Comments on Black Cat Brewery: It's been done beforeThomashttp://www.blogger.com/profile/09734969599278020673noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6219005652464990693.post-82346644314155505322009-01-26T19:23:00.000+00:002009-01-26T19:23:00.000+00:00I use glass carboys for fermenting which I clean u...I use glass carboys for fermenting which I clean using a hot oxi cleaner and then sanitise with Starsan. Not much will survive that, but the fermenters are not the issue if I do indeed have a contamination problem. I have something of a cobbled together brewing set up which has other problems I need to address. It is far from ideal.Thomashttps://www.blogger.com/profile/09734969599278020673noreply@blogger.comtag:blogger.com,1999:blog-6219005652464990693.post-75249058606576472932009-01-26T19:12:00.000+00:002009-01-26T19:12:00.000+00:00I would be looking at the infection possibility. W...I would be looking at the infection possibility. What do you ferment in? how do you sanitise? a good soaking in caustic soda for glass, plastic and stainless equipment is always good.Kieran Haslett-Moorehttps://www.blogger.com/profile/04562970144894398803noreply@blogger.comtag:blogger.com,1999:blog-6219005652464990693.post-82581214307302785332009-01-25T20:16:00.000+00:002009-01-25T20:16:00.000+00:00Kieran, that's exactly what I'm concerned about. I...Kieran, that's exactly what I'm concerned about. I tightened everything up for my last brew in the hope that this is the case.<BR/><BR/>The funny thing is I have faintly tasted this flavour in a number of commercial beers and home brewed beers where the flavour should not be. This led me to believe that the flavour might be a process issue rather than contamination of some sort. <BR/><BR/>The off flavour is not phenolic - I would have spotted that one a mile off, it is more kind of funky and a lot like the beer under discussion here. The implication is I have a wild yeast problem, but many others do to if that's the case.Thomashttps://www.blogger.com/profile/09734969599278020673noreply@blogger.comtag:blogger.com,1999:blog-6219005652464990693.post-77221097495527415792009-01-25T19:35:00.000+00:002009-01-25T19:35:00.000+00:00If you are getting 'your' off flavour from this be...If you are getting 'your' off flavour from this beer perhaps you have a bacterial issue with your beer rather than an oxidation one. A phenolic infection will make everything you brew taste strangely Belgian.Kieran Haslett-Moorehttps://www.blogger.com/profile/04562970144894398803noreply@blogger.comtag:blogger.com,1999:blog-6219005652464990693.post-13045588073463740042009-01-25T19:16:00.000+00:002009-01-25T19:16:00.000+00:00We've just written about this one. We thought it ...We've just written about this one. We thought it was very interesting...Boakhttps://www.blogger.com/profile/17657725007230709027noreply@blogger.comtag:blogger.com,1999:blog-6219005652464990693.post-50969023633963665932009-01-21T00:57:00.000+00:002009-01-21T00:57:00.000+00:00One thing I find not so pleasing is the Belgian-st...One thing I find not so pleasing is the Belgian-style IPAs or American Tripels. (Leave it to us Yanks to hop the hell out of anything!) For the most part they taste off-kilter, with assertive hops and a strong dose of candy sugar that just don't seem to match. You just don't get the kind of balance you might find with a well-done Double IPA, where the heavier malt sugars serve to balance out the bitterness.Anonymousnoreply@blogger.com