beer tastes/smells like a fruit salad.

norarow said:

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BigTexBrewer said:

I tapped my Rye Pils last night and it smells/tasts like a fruit salad. I am wondering if the off flavors may have came from fermentation or an infection. It fermented in a temp controlled kegerator for about a month. After 75-80% completed fermentation I transfered it to a secondary and did a rest at 50° for a couple days, I walked the temp down slowly to 34° (lowest my kegerator goes) and let it sit for a couple weeks then kegged it. The yeast I used was WLP 2206 Bavarian. I've used this yeast before and didn't get these off flavors but im about 90% sure the first time I used it, it fermented a little warmer. Did I ferment cold too long? Was my rest not long enough?

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duboman said:

50 is pretty low for a d-rest, low to mid 60's would have been better, sounds like that's the problem. Also before the rest what temp was it at? What yeast?

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afr0byte said:

The only problem I'd expect from a lack of a proper d rest is diacetyl

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duboman said:

True but wyeast recommends a thorough d-rest for this strain. It's possible without this other off flavors may have developed as well, IMO


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afr0byte said:

What causes off flavors are you thinking of? The only one I can think of in this case might be acetaldehyde...but that seems unlikely to be caused by a lack of a d rest?

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