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Old 04-30-2010, 12:02 AM   #1
lpdb185
 
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i brewed a dunkelweis for my first ag batch a while back and the taste has been bothering me. the wlp300 starter smelled okay and i didn't notice anything odd about it. after fementation was finished, i noticed a strong smell that reminds me of dog crap. i figured it would go away so i have just let it sit, but the minerally/dog crap taste still lingers. the beer tastes really good at first taste, but the off flavor is in the very back end in the aftertaste. it's not bitter or harsh. all i can describe it as is a little minerally with a flavor similar to the smell of dog crap.

any ideas what this is or what causes it?

 
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Old 04-30-2010, 01:10 AM   #2
Drunken Monk
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Any chance you added any dog crap to the boil?
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Old 04-30-2010, 01:18 AM   #3
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Sulphur. How old is the beer?
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Old 04-30-2010, 01:30 AM   #4
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Quote:
Originally Posted by Gremlyn1 View Post
Sulphur. How old is the beer?
that's the dunkel in dunkelweiss
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Old 04-30-2010, 03:09 AM   #5
Beernik
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Quote:
Originally Posted by Drunken Monk View Post
Any chance you added any dog crap to the boil?
Funniest line I've heard today.

I'm going to throw out some guesses: rancid DMS from an infection, minerally from your water, moldy, Sulfury, or fatty.

My main guess would by a wild yeast infection and your are getting some weird Brett like flavors.
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Old 04-30-2010, 03:38 AM   #6
lpdb185
 
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it's been bottled for about 3 months. i haven't tried one in about a week, so i'm placing one in the fridge now for more scientific analysis (LOL).

i wasn't thinking infection because i never noticed anything off during the fermentation and the taste is not really that strong. of any of the above guesses i would go with a residual sulphur taste. will it go away? do hefe yeasts take longer to condition and get rid of this taste?

 
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Old 04-30-2010, 05:36 AM   #7
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At what point did you bottle it? How long had it been in primary or secondary before bottling? Give us all the details you can think of from the fermentation and we can try to help you.
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Old 04-30-2010, 06:39 AM   #8
lpdb185
 
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brewed it on 2-20-10 with OG of 1.061. pitched 1L starter and fermented at 68F. i ferment in a freezer/ferm chamber and tape the Ranco temp probe to the fermenter with some bubble wrap for insulating the probe against the carboy (i guess that's accurate?). i was told that technique would allow the probe to read the ferm temp instead of the ambient air temp. ayway, that's what i did and i set the ranco for 68F. it sat for 15 days and reached FG of 1.011. i bottled it on 3-4-10.

 
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Old 04-30-2010, 08:44 AM   #9
lpdb185
 
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just tried another one. now it seems more minerally with still just a slight hint of dog sh!t. how wrong would it be to just dump it to make room for a new batch?

 
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Old 04-30-2010, 09:45 AM   #10
400d
 
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it's sulphur, and it's normal, and it will disappear...

believe me, I've been there just like you... but I used wlp380 which is known for it's large sulphur production...

hefe smelled in primary for first couple of weeks very bad, but after week 3 it completely disappeared and now the sample tastes great...
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