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Old 02-27-2012, 09:55 PM   #1
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Default Creamed corn

I'm getting a creamed corn smell from my blowoff tube. This is my first AG BIAB batch, and while the smell isn't very strong it is still making me kind of nervous. I did a 90-minute rolling boil, uncovered, so I don't see how DMS could be a problem.

I think I read somewhere that "rhino fart" bad smells in lagers are to be expected, but this is an ale. Should I worry?


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Old 02-27-2012, 10:09 PM   #2
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Fermentation stinks. Let it do its thing... all will be good.


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Old 02-27-2012, 10:14 PM   #3
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Quote:
Originally Posted by Kerin View Post
I'm getting a creamed corn smell from my blowoff tube. This is my first AG BIAB batch, and while the smell isn't very strong it is still making me kind of nervous. I did a 90-minute rolling boil, uncovered, so I don't see how DMS could be a problem.

I think I read somewhere that "rhino fart" bad smells in lagers are to be expected, but this is an ale. Should I worry?
How long did it take you to chill your beer? You might get some DMS if the wort sat above 140 F for a long time.
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Old 02-27-2012, 10:16 PM   #4
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DEAR GOD....

I thought you were using creamed corn as an adjunct.
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Old 02-27-2012, 10:21 PM   #5
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Quote:
Originally Posted by cheezydemon3 View Post
DEAR GOD....

I thought you were using creamed corn as an adjunct.
Creamed corn is mostly sugar... I'd imagine it'd taste mostly like sweet corn and table sugar, as long as the rest/majority of the recipe was pretty standard grain, it'd probably be pretty straightforward.
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Old 02-27-2012, 10:28 PM   #6
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Creamed corn is mostly sugar... I'd imagine it'd taste mostly like sweet corn and table sugar, as long as the rest/majority of the recipe was pretty standard grain, it'd probably be pretty straightforward.
I recently heard of a brewery that uses pop corn in a 'pilsner.' Apparently it ads a subtle aftertaste of pop corn.
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Old 02-27-2012, 11:14 PM   #7
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Just came across a cream ale recipe that uses boiled/blended canned corn as an adjunct... As far as the smell, I recently brewed a wheat beer that had an awful sulfur smell. Yeast eats your sugar and poops out CO2 and all sorts of things that stink... All will be well. When you go to bottle or keg you shouldn't smell or taste it.
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Old 02-27-2012, 11:16 PM   #8
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It didn't stay above 140 for long. When I mashed, I brought it to 155' and left it there. It actually cooled faster than I expected, so I doubt it was that hot for more than 40 minutes.

Turns out there's a lot less heat retention in two 2.5~ volumes than there is in one 5-gallon batch.

I'm already pretty sure it will have less body than expected, but that's alright. Learning experience and all that.
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Old 02-28-2012, 12:01 AM   #9
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Here's a page about corn & other vegetal off flavors; http://http://www.winning-homebrew.c...l-flavors.html
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Old 02-28-2012, 12:43 AM   #10
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Quote:
Originally Posted by cheezydemon3 View Post
DEAR GOD....

I thought you were using creamed corn as an adjunct.
i HOPED he used creamed corn as an adjunct!


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