Home Brew Forums > Home Brewing Beer > Brew Science > What happened to this batch?
Reply
 
Thread Tools
Old 09-05-2012, 12:38 AM   #1
Jhoussock
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2011
Location: Lewes, De
Posts: 39
Default

My batch of beer smells like nail polish remover....but before you go on a rant about searching for why this happens listen to my scenario. I ferment in a stainless conical that is temp controlled. That rules out high fermentation temps. This batch did produce a lot of yeast in comparison to the batches I've brewed before. It couldn't have had a poor fermentation with all the yeast right? Any ideas?


Jhoussock is offline
 
Reply With Quote
Old 09-05-2012, 12:43 AM   #2
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,810
Liked 2856 Times on 1690 Posts
Likes Given: 3507

Default

Well, the options with nail polish are 1) Temps 2) underpitching yeast, or 3) infection.

You seem pretty adamant about 1 and 2......so....


__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
Revvy is offline
 
Reply With Quote
Old 09-05-2012, 12:44 AM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 64,803
Liked 5780 Times on 4137 Posts
Likes Given: 1452

Default

If you've got a nail polish smell, it HAD to have been stressed yeast. I mean, it's not the grain, or the hops. so, it has to be water or yeast. It's not the water, unless you have acetone in the water- so that makes it a yeast issue.

It's often due to high temperatures and slight oxidation, but plastic equipment can leach those flavors as well.

I'd double check any plastic in your brewery and eliminate it, and double check the fermentation temperature system you have.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 09-05-2012, 04:26 AM   #4
ajdelange
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 7,453
Liked 956 Times on 756 Posts
Likes Given: 26

Default

Nail polish remover contains ethyl acetate and that's what you are smelling. Some yeast strains produce more of it than others. If you have ever been to the UK and drunk Tetleys (which I don't recommend) you will know what I am talking about. High fermentation temperature at the beginning of fermentation increases ester production in general and some bacteria (lactic acid producing and acetic acid producing) generate it as well. In summary one or more of
1. Yeast strain
2. Temperature control
3. Infection

is/are probably reponsible
ajdelange is offline
 
Reply With Quote
Old 09-05-2012, 04:29 AM   #5
chumpsteak
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Meridian, ID
Posts: 852
Liked 95 Times on 79 Posts
Likes Given: 13

Default

High pitching temp will stress the yeast from the beginning even if you got ferm temps down eventually.

Might as well start stripping the paint off the house with that stuff or give it to the neighbors you don't like.
chumpsteak is offline
 
Reply With Quote
Old 09-05-2012, 01:11 PM   #6
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
mabrungard's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 3,256
Liked 306 Times on 255 Posts
Likes Given: 29

Default

If I forget to clean out my fermentor for several weeks, it will develop a very strong acetone aroma from the yeast autolysis. If there was a lot of yeast and the beer spent too much time on the lees, then its possible that is where it came from.


__________________
Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water
https://www.facebook.com/pages/Brun-...?ref=bookmarks
mabrungard is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS