Rubber Stopper Flavor

[guidos858]

I want to start by saying that I really don't think I have an infection. I've been on that thread for several months. I got a lacto infection that lasted about 5 batches before I just, plain got rid of everything and started over again.

I use only glass or plastic (better bottle) for all fermentation. I use star-san and soak everything for at least an hour. So, I really HOPE it's not some sort of new infection.

I brewed a red ale, it was my own recipe. I'm getting a weird rubber stopper taste. Like the rubber stopper I use to seal it during fermentation. I kegged it at 6 weeks 'cause I'd plum run out !! I'm wondering if it's too new, but from all that I've read too new flavor is more of a green apple flavor.

I've read that the rubber stopper flavor is an infection. I'm afraid that it was light strike. I forgot to close the blinds the few very unusual, sunny days we had last month here in Seattle. Any opinion?

 

[Brouhaha]

Autolysis? That is described as a burnt rubber flavor.

 

[dmarc85]

I've had this problem with a few past batches. My research suggested to me that I might be fermenting at too high of a temperature for the particular yeast strain I was using. I started using a small sealed off room under my stair case (averaging 67F ambient) for primary, then after two weeks moved the fermenters into my crawlspace for another 3-4 weeks (averaging 60F ambient). My rubber flavor disappeared from my beer, period!

 

[241]

I had this flavor in my beers for a few batches before I really smelled/tasted the path my beer takes before it hits bottle or keg. Turned out to be the grommet/rubber washer from my bottling bucket, tasted like a rubber band. I ran water through the spigot and drank it - there it was.

I've also since become obsessed with using clean/new tubing for transfers or siphoning.

 

[HopOnHops]

is this rubber flavor present throughout the entire beer? Ive noticed that with newer rubber stoppers they will give their flavor to the top fraction of the beer where i pull my samples from, but as a whole its okay.

 

[guidos858]

I had this flavor in my beers for a few batches before I really smelled/tasted the path my beer takes before it hits bottle or keg. Turned out to be the grommet/rubber washer from my bottling bucket, tasted like a rubber band. I ran water through the spigot and drank it - there it was.

I've also since become obsessed with using clean/new tubing for transfers or siphoning.

I think you might be correct !! It got up past 70 deg. and stayed there for a couple days in the bedroom where I do my fermenting. I've had it in the keg for about a week now and the flavor is dissipating a little bit. Thanks for the responses

 

[dmarc85]

Could you post your recipe plz


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[vNmd]

I entered a dark lager in a competition recently. One of the notes from the judge was very slight rubber taste / smell. He suggested it stayed on the yeast cake (primary) too long. Not sure if that is a real thing or not (that batch was in primary for 15 days.

 

[dmarc85]

I entered a dark lager in a competition recently. One of the notes from the judge was very slight rubber taste / smell. He suggested it stayed on the yeast cake (primary) too long. Not sure if that is a real thing or not (that batch was in primary for 15 days.

Extract recipe?


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[vNmd]

Extract recipe?


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All grain (BIAB). I can't smell / taste anything strange. I brewed it for someone and am not really into dark beers so I am probably not the best one to test.

 

[Chops1867]

My nose smells sulfur as rubber.


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[dmarc85]

I used to experience this aroma in my extract recipes until I realized that I was using way too much malt extract...turned out it was an overwhelming malt presence. Maybe scale back the mash temp or the extract content...


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[tagz]

My nose smells sulfur as rubber.


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You might want to get that looked at.