bennysbrew Posted September 18, 2021 Share Posted September 18, 2021 A Few months ago I chimed into a thread about chemical flavours. Was getting 1-2 a season the last few years , and did an English ale early winter with this mysterious strange chemical smell/ taste , nothing like beer, a smell or taste I can't describe. I've had it a few times for the last three years. Anyhow I never got around to tipping this batch. Tried one last weekend , no off flavours, it's beer!? Trying another one now, again, it's fine, decent , good? Anyone know specifically what my mettalic/solvent off flavour might be, that vanishes with time? After that batch I made a couple of wheats, perfect. Last weekend I bottled a Kolsch, low and behold it's back , same terrible mettalic smell/flavour, but maybe it will get up off the canvas in a few months like the beer I'm drinking now? Anyone had similar experiences? Link to comment Share on other sites More sharing options...
RDT2 Posted September 18, 2021 Share Posted September 18, 2021 (edited) 5 hours ago, bennysbrew said: A Few months ago I chimed into a thread about chemical flavours. Was getting 1-2 a season the last few years , and did an English ale early winter with this mysterious strange chemical smell/ taste , nothing like beer, a smell or taste I can't describe. I've had it a few times for the last three years. Anyhow I never got around to tipping this batch. Tried one last weekend , no off flavours, it's beer!? Trying another one now, again, it's fine, decent , good? Anyone know specifically what my mettalic/solvent off flavour might be, that vanishes with time? After that batch I made a couple of wheats, perfect. Last weekend I bottled a Kolsch, low and behold it's back , same terrible mettalic smell/flavour, but maybe it will get up off the canvas in a few months like the beer I'm drinking now? Anyone had similar experiences? I’ve had a which I imagined to be a sulphur type aroma with a lager which disappeared with time which I guess you could describe as chemically but never with an ale yeast. Edited September 18, 2021 by RDT2 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted September 18, 2021 Share Posted September 18, 2021 5 hours ago, bennysbrew said: Anyone had similar experiences? I cannot really help, but had a similar experience with a brew a bit over a year ago. Late last year I did an all grain brew that I split into two fermenters. Everything the same except brewing temperature. One I brewed at 24°C and the other brewed at 18°C. Using the Coopers Commercial Ale yeast. Reviewing my tasting notes, the cooler brew I noted as "Has an almost watery taste. Maybe a bit metallic". By the time I got toward the end of the (half) keg, the metallic taste had gone away. Link to comment Share on other sites More sharing options...
Spursman Posted September 18, 2021 Share Posted September 18, 2021 Just recently I've had a few similar experiences. Strangely it's just a few bottles from the same batch - all the rest of the batch are great. Im a bit anal about cleaning and sanitising everything but apparently there must be a problem somewhere in the process but im buggered if I know what it is. Gunna try a bleach clean of everything before the next brew as I'm told that will kill everything including diastaticus which may be the issue? Link to comment Share on other sites More sharing options...
Bribie G Posted September 18, 2021 Share Posted September 18, 2021 I brewed a Dusseldorf Altbier a few years ago - used the proper yeast etc. After a month in the keg I cracked it and tried drinking it, to find an off smell that quite frankly had a hint of doggie-doos. In those days I had 13 kegs and the keg ended up in the empties section although still full, and I forgot all about it. This would have been around October. In the following February I was giving the Brewhouse a good clean and came upon the full keg. So out of curiosity I tried the beer again. Mother's Milk. 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted September 18, 2021 Share Posted September 18, 2021 9 minutes ago, Bribie G said: Mother's Milk. Chocolate milk???? 2 Link to comment Share on other sites More sharing options...
Tone boy Posted September 19, 2021 Share Posted September 19, 2021 There is an ester called ethyl acetate that can be produced by yeast that smells like nail polish remover. I wonder if that is the problem? usually caused by too high ferment temperature or under pitching yeast…Not sure if it fades over time though… 1 Link to comment Share on other sites More sharing options...
mrchino73 Posted September 19, 2021 Share Posted September 19, 2021 Hi to all. What means "under pitching yeast"? Not familiar to this term, and as I am from another country (language),not sure what it is ... Thanx Link to comment Share on other sites More sharing options...
Malter White Posted September 19, 2021 Share Posted September 19, 2021 2 hours ago, mrchino73 said: Hi to all. What means "under pitching yeast"? Not familiar to this term, and as I am from another country (language),not sure what it is ... Thanx It means not using enough yeast for it to be able to comfortably consume all the sugars in the wort and convert them into beer/alcohol. For example, Coopers provide 7g yeast sachets with their kits. This is adequate for beers with SG around 1.040 but if you're into higher SG beers it's probably best to add more yeast so it doesn't stress. Think of it like buying a bucket of KFC for the family to eat but you discover they've all gone out. So you are left to eat the bucket by yourself. You could probably do it but how would you feel afterwards?. 1 5 Link to comment Share on other sites More sharing options...
mrchino73 Posted September 19, 2021 Share Posted September 19, 2021 Thank you a lot!!!!! Very clear example!!!!!! Regards 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted September 19, 2021 Share Posted September 19, 2021 (edited) 1 hour ago, MUZZY said: 4 hours ago, mrchino73 said: Hi to all. What means "under pitching yeast"? Not familiar to this term, and as I am from another country (language),not sure what it is ... Thanx It means not using enough yeast for it to be able to comfortably consume all the sugars in the wort and convert them into beer/alcohol. For example, Coopers provide 7g yeast sachets with their kits. This is adequate for beers with SG around 1.040 but if you're into higher SG beers it's probably best to add more yeast so it doesn't stress. Think of it like buying a bucket of KFC for the family to eat but you discover they've all gone out. So you are left to eat the bucket by yourself. You could probably do it but how would you feel afterwards? So - Muzzy what's your analogy for an over pitch? Invite 6 people over to the house for the 1 bucket of the dirty bird you purchased and 20 show up at the front door? Edited September 19, 2021 by Mickep 1 Link to comment Share on other sites More sharing options...
Malter White Posted September 19, 2021 Share Posted September 19, 2021 27 minutes ago, Mickep said: So - Muzzy what's your analogy for an over pitch? Invite 6 people over to the house for the 1 bucket of the dirty bird you purchased and 20 show up at the front door? @Mickep Yes or imagine it's your Mum's pay day when you were a kid and she comes home with the standard 26 fl. oz bottle of Coke to share with the family at dinner time. You couldn't wait for Thursday dinner in the 70s. It was the highlight of the week for this Aussie born child of post-WW2 immigrants. Then remember how unfulfilling it was when all 3 of your older brothers were home for dinner too to share in the Coke. 4 Link to comment Share on other sites More sharing options...
Tricky Micky Posted September 19, 2021 Share Posted September 19, 2021 18 minutes ago, MUZZY said: @Mickep Yes or imagine it's your Mum's pay day when you were a kid and she comes home with the standard 26 fl. oz bottle of Coke to share with the family at dinner time. You couldn't wait for Thursday dinner in the 70s. It was the highlight of the week for this Aussie born child of post-WW2 immigrants. Then remember how unfulfilling it was when all 3 of your older brothers were home for dinner too to share in the Coke. Thursday night must've been a thing - Pay day for sure. I remember it was our one night of the week where we would have Fish and chips - well fish and chips without the fish. More like one potato cake (Victoria - called a Potato Scallop in most other States) and some chips - if we were lucky a dimmie made it into the newspaper wrap as well. 2 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted September 19, 2021 Share Posted September 19, 2021 Ah, the memories. 3 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 20, 2021 Share Posted September 20, 2021 2 hours ago, Mickep said: Ah, the memories. Yes I remember down at the Glenelg Jetty, push bike up against a rail, newspaper wrapped Fish & Chips sitting in the sand fighting off seagulls. 1 1 Link to comment Share on other sites More sharing options...
RDT2 Posted September 20, 2021 Share Posted September 20, 2021 (edited) 7 hours ago, MUZZY said: It means not using enough yeast for it to be able to comfortably consume all the sugars in the wort and convert them into beer/alcohol. For example, Coopers provide 7g yeast sachets with their kits. This is adequate for beers with SG around 1.040 but if you're into higher SG beers it's probably best to add more yeast so it doesn't stress. Think of it like buying a bucket of KFC for the family to eat but you discover they've all gone out. So you are left to eat the bucket by yourself. You could probably do it but how would you feel afterwards?. How bad would your family feel, coming home to a half eaten KFC bucket, a pile of trub at the table and your missing! Edited September 20, 2021 by RDT2 2 Link to comment Share on other sites More sharing options...
terminal2k Posted September 20, 2021 Share Posted September 20, 2021 8 hours ago, MUZZY said: So you are left to eat the bucket by yourself. You could probably do it but how would you feel afterwards?. Happy 2 Link to comment Share on other sites More sharing options...
Pickles Jones Posted September 20, 2021 Share Posted September 20, 2021 7 hours ago, Mickep said: Ah, the memories The best fish and chips were the ones wrapped in newspaper, not served in a polystyrene box. 2 1 Link to comment Share on other sites More sharing options...
stquinto Posted September 21, 2021 Share Posted September 21, 2021 This is what fish and chips have morphed into these days in the frozen steppes of Oireland.... a curry-cheese-chip . On my last trip. Actually if you've had enough of the Black Stuff they're remarkably palatable 2 Link to comment Share on other sites More sharing options...
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