I’m new here, but wondering if any of you guys & Girls help!
I’ve been brewing for about a year and done over 20 brews of various different beers mainly PA’s and IPA’s using a Grainfather. For about 8 months beers were coming out consistently using everything, when it came to tap water, raw ingredients, same supplier, same sanitisers, grainfather cleaner, vessels for fermentation (plastic) and exactly the same cleaning methods. Here comes the bad bit I’ve recently done 4 brews all IPA’s 2 of which tasted strongly of chlorine no other issues, normal dizziness, colour, in 2 separate vessels for fermentation. Next brew was fine. I’m then thinking he’s out of the woods, to my horror I’ve just bottles the 4th batch and I’m back to square one the chlorine taste is back!
The first 2 brews I dry hopped previously I tried out doing a batch of raspberry beer and thought even though I sanitised the hop sock maybe the raspberry’s did it and caused the strange taste. So for the 3rd I didn’t dry hop and hay presto issue gone! Thought for the 4th no hop sock to rid this problem forever but no it’s back and I’m mortified.
It’s always after fermentation 14 days (usual period) that I allow before bottling, I then take the final ABV reading, have a little sip and Yuk, always taste the beer before fermentation no problem beer stored in London in cellar at near consistent temperature of 21 degrees
Please please please can anyone suggest anything?