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sounds like brett: Novice brewers generally learn how to avoid making beer that tastes like old, dirty socks. In the University of California–Davis brewing science program, students are taught to guard against contamination by Brettanomyces, or Brett for short, a wild yeast often found in...

Sounds like a brettanomyces infection. Nottingham yeast perhaps?

Fermentation temps were good and there doesnt seem to be a lot of people reporting the same off flavours so the source of the problem probably inst the packet. These off flavours are consistent with pernicious brett. So it is looking more likely that a struggling ferment got infected by brett...

Even diluted (or heavily diluted like jfr1111's recipe) it has a tendency to glom onto the walls of the glass and requires a series of rinsing. This compounded with the problematic chemical reactions and chlorine treated water it seems far more of a hassle than the alternatives which arent all...

There are a list of reasons not to use bleach but mainly it is a serious pain to rinse off and its sterilizing qualities would impact yeast. Put a couple drops on your hand and see how much rinsing is required. There are also adverse chemical pathways with the presence of chlorine.

Use some of the juice cut with a little water (25% vol) and warmed to 35-40 degrees celsius.

I agree with your appraisal of Danstar's message and am a little steamed myself with having dumped a lot of work. I am trying to figure out if the infection was a result of ambient nasties or if it in fact came from the packet itself. If we are all getting the same off-flavour profile it is...

did you repitch with same suspect Notty? Hope things go well, keep us posted.

I have never smelled anything like it. None of these are spot on (except for maybe the band aid) but here is how I would describe the infection. medicinal band-aid sour sulferous plastic rubbery Even after 12 hours I was getting inklings of this developing.

temp within reason isnt all that important because there is so much flux with the meter. what is important is insuring CO2 isnt grabbing onto the instrument -- if this sounds wrong take your hydrometer and put it in a test tube full of half fermented beer and watch it rise a number of points.

From Lallemands website on Nottingham http://www.danstaryeast.com/sites/default/files/nottingham_ale_yeast.pdf It is possible that their assertion about wild yeast and their conclusions of rigorous series of tests are inaccurate.

i have read most of the posts and find them missing some points. I have used a hydrometer many times on many days. A couple pointers: (a) to really get an accurate reading fill the test tube to the brim before putting in the hydrometer -- this removes the miniscus and inaccuracies...

I believe the package itself may be contaminated because: (a) my 4 infected carboys over a 2 week period all had the same issue which in some cases started within 12 hours of pitching (b) others have reported similar unsavory qualities with their bad notty ferments I would like to hear if...

These four failures were realized over a couple of weeks. One of the more recent ones, which was successful, I dumped a Munich on top of when I realized the ferment was struggling and was concerned because of the previous botches. There are a number of other reasons besides my earlier post...

Pitch with emergency yeast immediately before the infected Notty yeast has time to establish.

Finally an explanation. Eureka I am relatively new to brewing and after 25 batches going without a hitch experienced 4 out of the following 6 going off fast producing horrible medicinal phenolics of varying intensities. Basically ranging between bad to really repulsive which increased with...