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Funky smells

  • 28-11-2014 5:53pm
    #1
    Elbow
    Closed Accounts Posts: 1,484 ✭✭✭


    Just wondering if anyone could advise on what type of infection causes a rubber glove / latex kinda smell from a brew?

    I made a Christmas stout a month ago and unless a miricle happens I reckon it's a write off, I was hoping it'd sort it's self out with a few weeks in the fermenter but it's not getting any better, best way to describe it is like the smell you get at the dentists when the glove is right under your nose


Comments

  • #2
    BeerNut
    Moderators, Recreation & Hobbies Moderators Posts: 11,975 Mod ✭✭✭✭BeerNut


    Sounds phenolic. Can be bacteria, or can be your water, I think.

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  • #3
    RasTa
    Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    Taste it, if you spit it out then dump.


  • #4
    oblivious
    Registered Users, Registered Users 2 Posts: 4,381 ✭✭✭oblivious


    Did you ferment at a high temp or in a hotpress?


  • #5
    Elbow
    Closed Accounts Posts: 1,484 ✭✭✭Elbow


    BeerNut wrote: »
    Sounds phenolic. Can be bacteria, or can be your water, I think.
    oblivious wrote: »
    Did you ferment at a high temp or in a hotpress?


    Apologies about the delayed response very busy weekend!

    I'm ruling out both the water and temperature as culprits. I brewed 3 batches the same day using the same water and they all fermented next to each in the spare bedroom at 20°C ish, the other 2 are tasting fine (in fact one being particularly good! :P)


    Could over pitching cause phenolic off flavors?
    RasTa wrote: »
    Taste it, if you spit it out then dump.
    Not quite spitting out bad but it certainly ain't a pleasant flavor!


  • #6
    oblivious
    Registered Users, Registered Users 2 Posts: 4,381 ✭✭✭oblivious


    Elbow wrote: »

    Could over pitching cause phenolic off flavors?


    Overptiching you could expect fermentation metabolites such as Acetaldehyde (apple aroma/cider) or possibly diacety (butter).

    Elbow wrote: »
    phenolic off flavors?

    Sounds like wild yeast :(


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  • #7
    n97 mini
    Registered Users, Registered Users 2 Posts: 8,295 ✭✭✭n97 mini


    Butyric acid (also known as butanoic acid) is a compound found in all beers. The flavour is often described as cheesy or rubbery in high concentrations but can taste putrid, rancid or like baby vomit. The main reason for a high amount of butyric acid in beer is due to too much unconverted starch in the wort that has been fermented, by some yeasts or more commonly by bacteria from the genus clostridium. (Unconverted starch in wort is normally a result of steeping instead of mashing malts/grains that should be mashed or the use of adjunct syrups that contain starch)


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