Barc

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Nail polish is generally not a good smell. Do a search on the forum here... But, it could just be a phase. Keep your fingers crossed. If the starter didn't smell like that, it could be just one of the number of smells you'll encounter during fermentation.

Good luck!

Jhubba1

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Just to follow up. How did that beer come out?

mclane2003

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Hey,

The beer is still in the fermenter. I have been moving and have not had time to do brew work. I will be sure to give an update.

CreeDakota

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nail polish remover smell is Ethyl Acetate. It is formed due to the reaction of Ethanol and Acetic Acid. I would guess you have acetobacter in you mixed culture but other bugs can make this too.

CreeDakota

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I did a quick search and found some surface yeasts, in particular Candida, that also produce acetic acid and therefore Ethyl acetate.

Both surface yeasts and acetobactor need oxygen to compete with other yeasts and produce the off aroma.

I am Very NEW to alternative and wild yeast production, but I would not be hopeful of the culture you've created.

Anyone with more experience can give some input?

wetherel

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Even some lactobacillus strains produce acetate and high percentages of acetic acid. You could also have enterobacter or clostridium in there. Acetate stinks, but it's volatile and can boiled away or driven away with additional fermentation with regular yeast.