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Old 09-13-2011, 01:14 PM   #1
bja
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Default Bubble gum flavor

Any idea what causes this?

I brewed a Bass Ale clone using WLP007. I Pitched at 65f and slowly let it come up to 68f. It was in primary for 4 weeks before I kegged it.

The first time I brewed this recipe it turned out perfect and I brewed this one exactly the same.

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Old 09-13-2011, 01:26 PM   #2
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there has been some discussion lately on this subject:

http://www.homebrewtalk.com/f128/ethyl-acetate-267736/

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Old 09-13-2011, 01:31 PM   #3
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The only bubble gum-like flavor I've experienced was from Belgian Saison yeast. Is it possible that your temperature measurements were off or that you under-pitched? How were you controlling the temp of the carboy?

My guess is either the fermentation temperatures were higher than you realized or you under-pitched. From what I understand it's usually a flavor produced by Belgian and Bavarian yeast strains so I think it's kind of strange that it happened with an English strain.

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Old 09-13-2011, 01:37 PM   #4
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Quote:
Originally Posted by mthelm85 View Post
The only bubble gum-like flavor I've experienced was from Belgian Saison yeast. Is it possible that your temperature measurements were off or that you under-pitched? How were you controlling the temp of the carboy?
I place the carboy in a cooler with frozen water bottles. The temp probe is taped to the side of the carboy with a piece of styrofoam taped over top of it. This is the same way I've been fermenting for 3 years.
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Old 09-14-2011, 01:21 PM   #5
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Hmmm, the only other thing I can think of then is under-pitching. Maybe you got a vile that wasn't very healthy. Did it take longer than normal for fermentation to start?

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Old 09-14-2011, 01:42 PM   #6
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Quote:
Originally Posted by mthelm85 View Post
Hmmm, the only other thing I can think of then is under-pitching. Maybe you got a vile that wasn't very healthy. Did it take longer than normal for fermentation to start?
I don't remember how long it took exactly, but I always make a starter and haven't had any problems with lag time.
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