Hi strangers! It's been a busy time around the house with the newborn and no homebrewing consequently. I did get some scores back from a recent competition where I scored a 25
![Shocked :o](http://www.homebrewersassociation.org/forum/Smileys/default/shocked.gif)
and a 37 (IPA that made it to the second round).
The Pale Ale that got terrible marks had numerous remarks around a phenolic off flavor (smoky/plastic). Two score sheets said the same thing (although I've been told judges score together so perhaps they influence each other).
While I'm not the best taster, I don't get this flavor at all. What is usually the main culprit for this off-flavor? I don't think my equipment or sanitation would be to blame as I've used the same stuff for other entries. Regarding my water (I saw notes about checking for chlorine), I only use RO/ Distilled and a mixture of filtered tap.
Yeast- WLP001 w/ starter
Mashed at 153, normally my sparge water is around 185 or so.