Bro's , im gutted :(

[ifearnothing0]

Our sani process is pretty tight , of course it could always be better . Our previous 5 batches came out delicious in the end

 

[ifearnothing0]

And it's true , the beer smelled great , and then all the sudden smelled like puke

 

[mewithstewpid]

i dunno, id still bottle it up. a lot changes with the carbonation and bottle conditioning.

 

[pabloj13]

And it's true , the beer smelled great , and then all the sudden smelled like puke

I'm not saying that part didn't happen, but the racking is not what caused it. You might have had some stinky infection going on that you suddenly released the aroma from halfway through racking. We have gone through this with a bunch of other threads where people said things like "our sanitization was tight" only to find out it was not so tight. Maybe you should post recipes, processes, etc.

 

[ifearnothing0]

It was a Lagunitas ipa partial mash clone from this book ... We did everything by the book , the LHBS didn't have the bittering hops or the yeast the recipe called for... So we subbed the horizon hops for magnum and the wyeast 1272 American for the white labs wlp001 Cali ale yeast

 

[duboman]

It was a Lagunitas ipa partial mash clone from this book ... We did everything by the book , the LHBS didn't have the bittering hops or the yeast the recipe called for... So we subbed the horizon hops for magnum and the wyeast 1272 American for the white labs wlp001 Cali ale yeast

You are not really helping anyone help you by not answering any questions to process. At this point I will say you had an infection and have an infection due to something in your process

 

[pabloj13]

you are not really helping anyone help you by not answering any questions to process. At this point i will say you had an infection and have an infection due to something in your process

+1

 

[Mumbly]

I would agree with some sort of infection, I have 2 carboys and would ferment 2 batches at once.well it seemed like every other batch would develop a funky not desired flavor, after racking my brain, replacing everything post fermentation, from racking cane to bottling bucket, I finally narrowed it down to 1 of the carboys. And ever since then I haven't had a problem.

 

[pelipen]

I vote infection. I left the top off a carboy for a bit after harvesting yeast. forgot about it for a few days. When I dumped it, it smelled like rancid, sour vomit. My four year old came from the other room with her nose plugged and gave me the stink eye.

On the other hand, I'm culturing something wild that has a spicy phenolic smell, which i'm hoping makes something nice.

Some unwanted guests smell worse than others.

 

[ifearnothing0]

I'm totally not gonna type out every single step in the process lol

 

[pabloj13]

I'm totally not gonna type out every single step in the process lol

Well then we're not going to be able to help you. There have been so many people that have come through here who had "spot on technique and sanitization" and yet after some careful look at their processes users here were able to help pinpoint the problem. If you want to keep having issues, by all means keep doing what you are doing. But we're just trying to help. Without any details, that's nearly impossible. Best of luck.

 

[duboman]

I'm totally not gonna type out every single step in the process lol

Really-LOL?????
You came to a forum with a problem and all of us chimed in to try and help you but require information to do so and you won't provide it?

Good luck, next time don't even bother typing all the words needed to express your problem, would have saved all of US a lot of typing!

 

[MuddyCreek]

Sounds like more than just disturbed trub. Are you sure some bacteria or infection wasn't introduced when you racked to secondary? That seems more likely at this point.