Is a vomity smell *ever* a good thing?

[delenda_est]

So I've been homebrewing for a few months. Started with kits, then went up to partial mash recipes from my local homebrew store.

This last batch was a "lawnmower pilsner." While it came out of the primary fermenter fine, by the time I pulled it out of the carboy after a couple of weeks' rest, it had a distinct odor. I kept leaning in and giving a sniff. "What is that smell?" I kept wondering, until it hit me. Puke. Vomit. Barf. Spew.

I went ahead and mixed my priming sugar and bottled, but is there any chance this thing could recover, or have I just bottled 5 gallons of liquid barf?

 

[Denny's Evil Concoctions]

Only time will tell. But a good use for vomity smell is when you are trying to keep that really hot chick way from you.

 

[Ize]

It all does depend on WHOSE vomit it smells like specifically.


Ize

 

[gruntingfrog]

That pungent acidic aroma you have is 99.99999% chance a bacterial infection. I don't think it will get any better. Since you already have it in the bottles it doesn't hurt to leave it for a few weeks then check it out, but I think it's screwed.

 

[Beerrific]

Maybe the vomit you have smelled has come from people that have had to much beer.

 

[WOP31]

What yeast did you use? By the sounds of it you used a lager yeast. This may seem like a dumb question, but did you lager it? and if you did use a lager yeast it could be a sulfer smell that should go away during the month or two or three long lagering.

Cheers.

 

[delenda_est]

No, it was a Nottingham ale yeast and was fermented at room temps.

Prior to this batch, I've done pale ales, all of which had a wonderfully malty aroma prior to bottling.

Yeah, I'm screwed. Anybody want to drink some bottled barf? (dammit!)

 

[EdWort]

Bottled Barf?

How bout Puke Pale Ale, Puke Porter, or Upchuck IPA, maybe Spew Stout, or even a Heavin' Weizen.

Sorry about the bad batch dude!

 

[david_42]

My 3CPA has a very strong grapefruit smell (Day 3), which is like vomit. I used a mix of Amarillo, Perl and Cascade for flavor/aroma and was a bit heavy-handed.

Could be an infection. Could be a combination of acetaldehyde (green apple) and diacetyl with some DMS.

If it gets better with time, the latter.

 

[casebrew]

Diacetyl, from cooler temps? Ales assume warm temps. How cool was 'room temp'? Time will tell.

 

[Cheesefood]

So I've been homebrewing for a few months. Started with kits, then went up to partial mash recipes from my local homebrew store.

This last batch was a "lawnmower pilsner." While it came out of the primary fermenter fine, by the time I pulled it out of the carboy after a couple of weeks' rest, it had a distinct odor. I kept leaning in and giving a sniff. "What is that smell?" I kept wondering, until it hit me. Puke. Vomit. Barf. Spew.

I went ahead and mixed my priming sugar and bottled, but is there any chance this thing could recover, or have I just bottled 5 gallons of liquid barf?

You're DQ'd from all future brewswaps unless you redeem yourself.

 

[david_42]

My goodness, CF, how you have grown!

 

[Brewsmith]

I could have just not read correctly, but has the beer been tasted yet?