41 replies to this topic

[BarefootBrews]

I agree with many of the comments in the post regarding difficulty to determine off-flavors. From the descriptions given thus far, I'm leaning more towards acetone than band-aid off flavor...or a combination of both. Also interesting comments regarding his bottles.

I have also had a couple of gushers in the past, but I always thought this was a bottle sanitation issue. I did have one batch before my last set of four that was pretty much all very carbonated (90% GP, 5% Honey Malt, 5% Munich, low EKG hopping, 4.5% ABV, 1056). I went back and taste these last night and I think I can taste a hint of the "band-aid" taste.

Gushers and highly carbonated beers can indicate infection. It sounds like he fermented them long enough, so underattenuation is probably not causing gushers. Overpriming prior to bottling can also cause gushers. Given the fact that he is detecting some type of off-flavor, it's probably a fermentation / sanitation issue. From the BJCP study guides...Solvent-like This describes an aroma and taste similar to turpentine or acetone that is often accompanied by a burning sensation in the back of the mouth. It is due to high concentrations of ethyl acetate and other esters, as well as fusel alcohols. Possible sources include underpitching and fermenting on the trub, especially at elevated temperatures. Contamination by wild yeast may produce elevated levels of both esters and fusel alcohols. Solvent-like notes are generally undesirable, but perceptible levels may be encountered in old ales such as Theakstons Old Peculier.

[earthtone]

he did say it's a possible 85 df top end fermentation temp! I have used high temps (~78df) to ramp up the flavour contributions from something like wyeast 3787 but 85 df with 1056 is definitely DEFINITELY not going to be clean anymore. I would throw my bet behind fermentation temps, especially because the OP guessed at 70 df for ambient temps but maybe higher and hasn't accurately measure temps throughout fermentation. The flavour cues point to fusels as MTN has stated, next step? Brew a beer down at 65 df. Seems best to eliminate the most likely candidate - as jamil says that controlling fermentation temps is the most important factor in increasing your control over the quality and taste of your brew, far beyond what you can get from making starters or switching to AG.I know in my early days of brewing I was getting crazy spicy burny esters and phenols in my brews because I was fermenting in the mid 70's. Now I ferment (carboy temp) at 68 df and my brews come out tasting how they are supposed to. I am doing almost everything else the same, but my beer is much better since I started watching out for temps.just my 2 pennies,