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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Nail Polish Remover
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Old 07-31-2010, 04:39 PM   #1
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Default Nail Polish Remover

Brew help. Took a sample of my Boston Red today and the initial smell and taste was that of nail polish remover. Any ideas where that would come from? It's been sitting in the fermenter for 2 months. Otherwise it's clear and the aftertaste is fine.

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Old 07-31-2010, 05:21 PM   #2
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I would guess some compound similar to acetate was produced by a wild bacteria or yeast. You might want to post this in the science forum to get a more precise answer.

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Old 07-31-2010, 05:38 PM   #3
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Thanks, I'll do that.

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Old 07-31-2010, 05:51 PM   #4
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Had it happen with a hefe once, my only infected batch. Not sure if it was using foil over the carboy opening after fermentation started or direct pitching washed yeast with no starter or bad yeast. I trashed the other cans of yeast and will never attempt to pitch liquid yeast without a starter again, and "open" fermentation is out as well. FYI the smell and taste did NOT go away!

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Old 07-31-2010, 06:32 PM   #5
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I've experienced it most not due to infection, but due to high fermentation temps.

From: http://www.kroc.org/Links/TroubleshootingGuide.htm

SOLVENTLIKE

CHARACTERISTICS: An acetone-like, laquer-thinner-like, pungent, acrid aroma which is followed up by a harsh, burning sensation on the tongue and possibly the back of the throat.

CHEMISTRY: Ethyl acetate in larger quantities (>33 ppm) is the primary cause, either by wild yeast or the yeast strain used. Other compounds may also be present.

HIGH LEVELS DUE TO PROCESS: Wild yeast contamination due to poor sanitation; high fermentation temperature; non-food grade plastic equipment in contact with the beer; open fermenter, especially after high kraeusen subsides; excessive oxygenation of the wort before pitching; oxygen in secondary fermenter.

LOW LEVELS DUE TO PROCESS: Good sanitization of equipment; only food-grade plastic used; cooler fermentation temperatures; proper wort oxygenation; closed fermenter.

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Old 07-31-2010, 07:05 PM   #6
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Thank you. Good information.

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Old 07-31-2010, 08:31 PM   #7
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Looks like I'm dumping 10 gallons of brew.

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Old 08-01-2010, 04:34 AM   #8
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You sure you want to dump? What could a bit more waiting hurt?

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Old 01-02-2012, 06:06 AM   #9
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Edit:

I think I might have an infected batch. I'll let it sit til I need the keg in the remote hopes it's just hot esters that might age out, but I think I used the whisk for the wort without sanitizing it first.

If you you didn't dump it right away Hoss, did age help at all?

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Old 01-02-2012, 10:01 AM   #10
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Quote:
Originally Posted by jbaysurfer View Post
Edit:

I think I might have an infected batch. I'll let it sit til I need the keg in the remote hopes it's just hot esters that might age out, but I think I used the whisk for the wort without sanitizing it first.

If you you didn't dump it right away Hoss, did age help at all?
Might be better to send Hoss a pm. You do know this thread is from a year and a half ago right? =)

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