Possible chlorophenol issue?

I recently brewed a pale ale, 100% 2 row, ~13*P, hopped to about 40IBU with Azacca, and fermented with Voss Kveik at around 30*c. I ended up with an awful hose water flavour, which I can only assume is chlorophenols.

I have had this flavour only once before, about 5 years ago, on a different brewing rig, with entirely different ingredients. I'm confident in my sanitation, and as I haven't had this issue before with this setup, I'm confident in my water, as well as my process.

In addition, I also made a stout the same day, immediately after the pale, and it shows no sign of this flaw. To make matters even murkier, the flavour seems to have diminished greatly after about 3 weeks in a keg.

Does anyone have any thoughts as to what might have happened?

Topic off-flavor homebrew

Category Mac

1
answered at

Chlorophenols do not diminish, therefore you have some other contamination issue.

I would always treat my water from the tap with Metabisulphite to knock out any chlorine just to be sure, as presence of chlorophenols is grim, and unrecoverable.

My first guess would always be sanitation, I have been doing this years and every so often something will slip through the net. Now that I have PAA this is much rarer.

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