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why?

BILLY BREW

Grandmaster Brewer
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Having a bit of a problem with phenols. Getting off flavors and I can't figure out the reason.
I was told that partial covering of a brew pot was one reason, so I quit that, but my latest Dubble has the same off flavors. What else would give off a creamed corn off flavor?
 
How long does it take you to get down to pitching temperature.  If you don't get it cooled quickly enough, you'll have more Dimethyl Sulfides, which is what is responsible for this type of an off-flavor.  Since you're not mentioning a cooked cabbage flavor, it's probably not from a bacterial infection.

Here's a link to John Palmers online book on off-flavors.

http://www.howtobrew.com/section4/chapter21-2.html
 
This Beersmith Blog entry should help http://beersmith.com/blog/2012/04/10/dimethyl-sulfides-dms-in-home-brewed-beer/

Make sure you do not move the yeast off the primary yeast too soon.  Rushing into secondary or bottling/kegging does not give the yeast a chance to clean up these off flavors.  You would do good to keep it on the yeast 14 days.  I helps to raise the temp after about a week to 70-72F which gets the yeast active again and will encourage them to clean off off flavors.


 
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