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Home Brew Forums > Home Brewing Beer > Brew Science > Acetyl Production, Oxygenation, and Minerals
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Old 06-11-2014, 04:29 AM   #11
sma117ime
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Zwiller,

As I mentioned before, up until now I've been able to clean up acetyl (like within 24 to 48 hours) by adding another batch of yeast (1122 produces no acetyl). You could try that, also, with this possibly infected batch I have right now, adding a dissolved zinc tablet seemed to work also (for a while). About the heat, this could be valid also since I regularly put mine in a hot room also. Actually, I'm going to try this with this batch, the experiment continues!

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Old 06-17-2014, 02:31 AM   #12
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Took a sample yesterday, acetyl levels are fading, getting nice caramel and toasty flavors, still haven't poured it out yet. This after being reminded to try and leave it in a "hot room".

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Old 06-17-2014, 02:32 PM   #13
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Sorry I missed your post. Glad to read yours improved and hope it continues. Mine did and I cannot detect any off flavors this point.

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Old 06-17-2014, 04:54 PM   #14
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Quote:
Originally Posted by sma117ime View Post
Took a sample yesterday, acetyl levels are fading, ....
Since we don't want all acetyls to fade can we call these 'bad-acetyls'?
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Old 06-30-2014, 12:59 AM   #15
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Checked on it today,
Ehh, Ruby Red Grapefruit Juice.

Not sure where the infection originated from.

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Old 06-30-2014, 04:38 PM   #16
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I brewed another batch in between these threads and paid the utmost attention to sanitation. This batch at bottling last night had that distinctive sour taste developing, so here I am stuck with approximately 10 gallons total of sour beer. The batch which started this thread is becoming lambic sour at this point. So, reluctant to pour it out, still reluctant, I elected to do more research. In fact, I've bottled the second batch and added about 1/16 tsp of egg shells to each bottle (sounds stupid but this is an experiment), and about 2oz of crushed egg shells to the original batch which is still in the secondary container. So hopefully I can glean some knowledge, and maybe even still have some consumable beer. Not sure If I should go ahead and buy new plastic fermenter and bottling bucket for the next batch. I am also tempted depending on how this goes of adding some (cold steeping) some dark grains on the original batch to make a lactic/sour type stout (although I am sure this is not a lactic infection because there is no film on top). So, again to the bottled batch, since I krausen to bottle, I'll open one at the end of this week to let you guys know if the powdered egg shells improved the taste.

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Old 07-08-2014, 11:51 PM   #17
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Powdered egg shells do lower the acid levels. But I'm definitely in sour beer (infected beer) territory now, so thus not much more to say on this thread. I still think the infection came from the wyeast nutrient somehow. The last time I used it, was in one of my first brews (using roselare yeast). Not sure how that yeast got in there, but the smells and tastes are definitely reminiscent.

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Old 07-26-2014, 11:59 PM   #18
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It's Pedio judging by the ropelike formations in the dregs. The eggshells worked for a little while but it soured again.

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