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Old 09-20-2012, 05:13 PM   #41
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What yeast did you use? Those flavors sound like Belgian or high temperature profiles.

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Old 09-20-2012, 05:16 PM   #42
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fussel acohols will give that bubble gum and jet fuel feel. You fermented too high probably.

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Old 09-20-2012, 05:19 PM   #43
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I used s-23. bothers me is also the fact of having first used a hop bag, and he was made ​​of a very thin voile, this could have reduced the IBU and making the beer becomes acidic?

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Old 09-20-2012, 05:25 PM   #44
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I used s-23. bothers me is also the fact of having first used a hop bag, and he was made ​​of a very thin voile, this could have reduced the IBU and making the beer becomes acidic?
No, that can't happen. If you reduce the IBUs, the beer will taste sweeter, but there are not other flavor impacts.

It really sounds like stressed yeast combined with a too-high fermentation temperature.

It sounds like you've got esters (the fruity flavors), fusels (the hot alcohol flavor and smell) and possibly some phenols (the "clove" medicinal smell). I've never used S-23 so I don't have any experience with the temperature tolerance of it or the pitching rate.

One thing I'm considering, since you say you cooled the wort for two days and then added the yeast at the appropriate temperature, 12C, and then fermented at 12C- it could be from in infection while the wort sat and waited for the yeast.
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Old 09-20-2012, 05:25 PM   #45
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I keep sniffing the glass ... definitely paint solvent with pineapple

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Old 09-20-2012, 05:30 PM   #46
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I keep sniffing the glass ... definitely paint solvent with pineapple
Paint solvent + pineapple makes me think of phenols and esters. Both would come from stressed yeast, and/or infection. The phenols can also come from chlorine in the brewing water, but not the fruitiness. Oversparging can also cause some phenols, but this makes me think more of infection.
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Old 09-20-2012, 05:47 PM   #47
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could be an infection, but i do it at a good time and still boiling wort is transferred to sanitized fermenter. but of course there is always a chance of getting infected.
But after from all the explanations here and some post I read I think my problem came yeast stressed.
I'll wait a few more days, and maybe do an experiment and splitting by adding more yeast and wort to see if I can cover up the off flavor.
Thank you all for the help.

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Old 09-20-2012, 05:51 PM   #48
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Myself I´ll just bottle and forget about the bottles for a good 6 months some of the esters will mellow a tad. Don´t think that repitching will help.

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Old 09-20-2012, 07:46 PM   #49
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I used s-23. bothers me is also the fact of having first used a hop bag, and he was made ​​of a very thin voile, this could have reduced the IBU and making the beer becomes acidic?

BINGO! That pretty much describes my experience with S-23. I made the worst beers I've ever made (out of 427 batches!) when I used S-23.
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Old 10-19-2012, 03:18 AM   #50
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ok, I decided to proceed as follows: splitting the beer into two keg. In one i put 30gr off Saaz, and the other added 1 liter of wort made ​​from cane sugar and honey (only for start fermentation) and an envelope of s-04.
I can guarantee that the two are better now because of the maturing ...
but the first one with 30gr Saaz, was very good, hops covered up the off flavor very well.
I did not notice much difference for the second keg, so I add 30gr Saaz him too.

Thank you all for the help. Next time, I will take care to make a bigger starter.

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