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Old 08-02-2011, 06:09 PM   #1
Cruzn4aBrewzn
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Default Terrible terrible things happened!

So I just went to rack a Belgian blond into a keg and it smelled like (putrid cat ****)! No joke. It tasted like a homeless man who had been eating cat **** all day vomited in my mouth! Terrible! So when I racked to secondary it smelled amazing and tasted beautiful. I did get a stuck fermentation so I added a packet of high attenuation Belgian yeast at secondary but now I have a beer that smells so bad I almost want to burn my carboy and corny! Any ideas on what might have happened? I was thinking many a wild cat **** yeast got in?

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Old 08-02-2011, 06:41 PM   #2
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Imagine if this beer ever caught on! The flavor profile sounds mind blowing! The picture on the label could be epic!

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Old 08-02-2011, 06:42 PM   #3
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Pics?

Did you notice any sort of infection?

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Old 08-02-2011, 06:47 PM   #4
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http://www.southparkstudios.com/clips/164808/cheesing-my-f-ing-brains-out
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Old 08-02-2011, 06:54 PM   #5
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Sorry, I have no pics as it's been dumped. But there were no visible signs of infection. The beer was clear and looked great. Although it did naturally carbonate in the carboy... Thought that was odd.

Ya I'll have to recreate this with an abv of like 14 and sell it as a malt liquor in a 24 oz can and make millions!

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Old 08-02-2011, 07:00 PM   #6
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My guess is ... infection. Wild yeast doesn't taste like ****. You've probably got some nasty bacteria in there.

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Old 08-02-2011, 07:06 PM   #7
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Quote:
Originally Posted by LVBen
My guess is ... infection. Wild yeast doesn't taste like ****. You've probably got some nasty bacteria in there.
good to know about the yeast. But I am soo pissed! Tis is my first dumped beer! Sad face...
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Old 08-03-2011, 04:21 AM   #8
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how long has it been in fermenters? you could always let it sit for a while and see if it goes away. sometimes the beer just needs time to heal itself so to speak. especially if you had a particularly violent or hot fermentation

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Old 08-03-2011, 04:32 AM   #9
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Quote:
Originally Posted by bwomp313
how long has it been in fermenters? you could always let it sit for a while and see if it goes away. sometimes the beer just needs time to heal itself so to speak. especially if you had a particularly violent or hot fermentation
It had been in fermentors for about four weeks. I dumped it though. It was seriously so bad that even while I was dumping it into my compost I was dry heaving!
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Old 08-03-2011, 06:00 AM   #10
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Quote:
Originally Posted by Cruzn4aBrewzn View Post
It had been in fermentors for about four weeks. I dumped it though. It was seriously so bad that even while I was dumping it into my compost I was dry heaving!
I think we have a winner!!! You have to choose between a new Hoover rolling vacuum-cleaner, this lovely dinette set, or....


Meh, f*** it.


You nailed the issue in every one of your previous posts: sanitation.

Granted, it's something that takes a few batches to really nail, but you'll learn, in time, everything that needs cleaning, sanitizing, or boiling. I've taken to using a 20-gallon Rubbermaid 1/2 full of sanitizer for everything on brew or bottle day: soaking transfer lines, bottling bucket, the primary itself, swiping some for sanitizing bottle caps & even my airlock.

Base rule of thumb: thoroughly sanitize everything that comes into contact with the beer post-boil.
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It's yeast ejaculate. Just try not to get it on your face.
Primary: Nada
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Bottled/Fridge: Firestone Easy Jack IPA
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