So I brewed an extract steeped grains pale ale a couPle months ago and posted on here about a cloves off taste. I used store bought spring water for my beer. My house spring water is treated with like a salt and I did use my house water for my priming water... If there is chlorine in this small amount of priming water could that be giving me my Plastic/clove off flavor? My beer tasted good after fermentation when I did hydrometer testing. My next batch is getting bottled this weekend so hopefully with store bought priming water my beer will be drinkable!
That would depend on how much chlorine and on your taste perception threshold for chlorophenols, but I suppose it's possible.
chlorine wasnt my first thought, to me hot fermentation temperatures can bring out clovey flavors from yeast, what was your pitch and fermentation temerature?
Would high fermentation temps clove taste take a while to become evident cuz the beer tasted good prior to bottling?
IF the beer was good post fermentation, then goes south during bottle conditioning, I would look at sanitation procedures of the bottles first - use a no rinse sanitizer. But could be that you just didn't notice the flavor while you were sampling it - then I would suspect stressed yeast and/or chlorophenols -use pre treated spring water and pitch enough yeast.
