IPA = TPC

[gullarm]

I barreled my John Bull IPA last week and have had just had a taste and it tastes of TCP.

I tasted it after around 2 days fermenting and it tasted weird then but assumed it was the yeast doing its business.

Even had my missus try it and she knows nowt about brewing and she said it tastes a bit like a low grade mouth wash.

Having done my research into this taste Im assuming its gonna go down the grid. Is there no way back from this?

I just dont understand what went wrong, 10th brew and its gone wrong???

Didnt change any method etc etc

ARGGHHHHH!

[Totem]

You normally get the tcp from chlorine reacting with rubber somewhere along the line. Do you treat your water before use?

[Ianb]

Sorry to hear about your loss,I feel your pain I lost five gallons of Boston Lager, and put it down to a chlorine issue.

At that time I sanitised with bleach, and didn't treat the water. Discussions with others, both on and off this forum have led me to the following.

Treat the brewing liquor with half a campden tablet per five gallon brew.

Sanitise with an iodophor type liquid (I use aqueous videne).

I believe (though I am no expert) that certain yeast strains are more receptive to chlorine and producing these antiseptic flavours.

I've not suffered anything since changing my routine, so I'm happy!!

[prolix]

tap water changes daily as the water companies do their stuff, I have had days where I could swear I could taste the water chlorine in my water and others when the water has tasted green. An in line water filter and and a campden tablet works for me.