I brew many ales and lagers.
I am struggling with off-flavors of plasticy or chemically flavors especially in my Lagers. My ales will sometimes exhibits this problem to lesser extent but my lagers consistently do to varying extent (I recently made a Bohemian Pils that was not too bad and was drinkable but then I did an Oktoberfest that was horrible).
I exclusively brew all-grain and keg.
I use a non-bleach "no-rinse" sanitizer and still rinse to be sure.
I have a lager fridge to do it proper.
I have heard that oversparging can do it so I recently tried a no-sparge mash but it is too early to tell if it was successful.
If oversparging is the problem I have read extensively about it but have found no consensus as to what exactly is oversparging. Is there a volume or temperature threshhold?
Any help or input would be great.
I am struggling with off-flavors of plasticy or chemically flavors especially in my Lagers. My ales will sometimes exhibits this problem to lesser extent but my lagers consistently do to varying extent (I recently made a Bohemian Pils that was not too bad and was drinkable but then I did an Oktoberfest that was horrible).
I exclusively brew all-grain and keg.
I use a non-bleach "no-rinse" sanitizer and still rinse to be sure.
I have a lager fridge to do it proper.
I have heard that oversparging can do it so I recently tried a no-sparge mash but it is too early to tell if it was successful.
If oversparging is the problem I have read extensively about it but have found no consensus as to what exactly is oversparging. Is there a volume or temperature threshhold?
Any help or input would be great.