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More likely than not, your issue is with Phenolic and not Vanilla Extract (although, I would just use beans for brewing). Brad Smith has an excellent write up on that: http://beersmith.com/blog/2012/06/19/phenolics-and-tannins-in-home-brewed-beer/ TL;DR This can be caused by Chloromines in your water (toss a campden tablet in your strike water), wild ...


This article may hold the answers you seek: https://winemakermag.com/1254-soapy-wines-vintage-dates-wine-wizard "...I suspect you’ve got a fatty acid issue caused by your stuck/sluggish fermentation. S. cerevisiae can emit fatty acids when under fermentative stress..." Stuck fermentations can be caused by a lack of dissolved oxygen in the first few days of ...


I would not use PBW on Copper. It contains hydrogen Peroxide which is something you do not want in contact with copper. Using PBW with copper is asking for trouble.


Black malts usually contribute a roasty flavor and color enhancement. As far as I know, they shouldn't impart a fruity flavor. Caramel malts, on the other hand, do. Check your caramalts. Common flavor descriptions for roasted caramel malts between 80L and 120L are "raisin, plum, prunes, burnt sugar". See Castle Malting's Château Special B or Briess's ...

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