The last two batches requiring dry hopping that I have done have yielded a stinking wreck. Several months back I did a 2 hearted that I dry hopped for a week that smelled and tasted terrific going in to the keg. But, a week later when I did the first pour it it stunk up a storm - very musty and rotten is the only way I can describe it, but it's nothing like I have ever smelled and can't compare it to anything. Time (three months) did not improve this wretched ale and it thus became part of the local sewage supply - I needed the keg and it was time to move on.
Fast forward to yesterday. I kegged a gumballhead clone that had been sitting on 7 days worth of amarillo dry hopping that likewise tasted and smelled good. I had high hopes for this one. As a test I poured a small amount after only one day in the keg. Same stink, but not quite as bad, but still clearly there. I'm afraid it will just get worse.
I use a LHBS purchased hop sack that I oxyclean, rinse, rinse, and rinse again, startsan soak, wring out, then add the hops. My keg/component washing routine is repeatable and meticulous and I have done a few brews in between that came out fine.
I'm thinking this has something to do with the dry hopping. I'm at a loss and particularly concerned because I am about to start a Pliny clone that requires the mother of all dry hopping. Any ideas?