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Old 08-26-2012, 06:28 PM   #1
KyleWolf
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Default Removing Butyric Acid Smell From Beer

Hey everyone.

So, I had a mild infection recently...not sure how, as the beer itself never looked infected, but nonetheless, it was. Unfortunately, the sour note is from butyric acid, aka, the smell of vomit.

I know if you add sodium carbonate to butyric acid, it will form sodium-butyrate and will precipitate out and also no longer smell. I wonder how this would affect the taste of the beer. I have access to sodium bicarbonate due to me working in a lab, but I was curious to see what others thought since a) I am a biologist and not a chemist, and b) just to see if anyone else out there is as crazy as me.

Thanks and I look forward to your input.

Kyle

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I have also been to the bar tonite...so my evaluations may be skewed.
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Old 08-26-2012, 07:10 PM   #2
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It would raise the pH and add a significant amount of sodium to the beer. You precipitate out Na-butyrate, but there are likely many other off flavor compounds present if you did indeed have an infection

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Old 08-26-2012, 07:57 PM   #3
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The other compounds, the sour note and what-not, that I am ok with, I just really want to get rid of the vomit smell.

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I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
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Old 08-27-2012, 03:29 AM   #4
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Add Brett and wait a long time; it should clean up the smell. I wouldn't mess around with bicarb.

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Old 08-27-2012, 05:07 AM   #5
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Add Brett and wait a long time; it should clean up the smell. I wouldn't mess around with bicarb.
Do this one.
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