batfishdog37
Well-Known Member
Greetings,
Hopefully this is the correct place to post this question...
I have had a reoccurring aroma/flavor come through in a few beers that can only be described as rubber (not band-aid) and chemical. The off-flavor shows up sporadically over the last hand full of batches. Not one after another. It can show up, then the next few batches are totally fine, then it can show up again. A friend of mine is a certified Cicerone and her best thought was that it was from a chemical reaction somewhere in the process. The confusing part is that it has appeared in a British rye IPA w/British yeast, a rye saison w/Belgian yeast, a porter w/ amarican ale yeast and toasted coconut and vanilla bean, a "small beer" from a huge parti-gyle barley wine (the barley wine was totally fine) but the small beer was like greasy rubber. I have been brewing for 8 years and haven't ever tasted anything like this. Another friend is head brewer fro Lucette Brewing Co. here in town and he cannot figure it out either. Not even how to accurately describe it. I have judged beer competitions and read through off-flavors literature, but cannot think of anything that may have caused this or experienced anything like it. It literally tastes and smells like rubber, no joke. Not solvent-like, not band-aid, potentially medicinal but I have no reason to suspect any yeast issues or remaining sanitizer/cleaners.
I'm just curious if anyone has experienced anything like this before or has any leads. Any thoughts are welcome, thanks all!
Hopefully this is the correct place to post this question...
I have had a reoccurring aroma/flavor come through in a few beers that can only be described as rubber (not band-aid) and chemical. The off-flavor shows up sporadically over the last hand full of batches. Not one after another. It can show up, then the next few batches are totally fine, then it can show up again. A friend of mine is a certified Cicerone and her best thought was that it was from a chemical reaction somewhere in the process. The confusing part is that it has appeared in a British rye IPA w/British yeast, a rye saison w/Belgian yeast, a porter w/ amarican ale yeast and toasted coconut and vanilla bean, a "small beer" from a huge parti-gyle barley wine (the barley wine was totally fine) but the small beer was like greasy rubber. I have been brewing for 8 years and haven't ever tasted anything like this. Another friend is head brewer fro Lucette Brewing Co. here in town and he cannot figure it out either. Not even how to accurately describe it. I have judged beer competitions and read through off-flavors literature, but cannot think of anything that may have caused this or experienced anything like it. It literally tastes and smells like rubber, no joke. Not solvent-like, not band-aid, potentially medicinal but I have no reason to suspect any yeast issues or remaining sanitizer/cleaners.
I'm just curious if anyone has experienced anything like this before or has any leads. Any thoughts are welcome, thanks all!