Infection Problem... help?
- Thread starter TheMattTrain
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TheMattTrain
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Nope. Definitely no fruit flies.
What do you know about brewing water. A buddy of mine suggested that my water may be too soft, low ph. I'm not sure if that would cause these off flavors I'm getting... but here's my current hypothesis: PH is off in brew water which causes poor environment for yeast. Yeast stresses out causing acetaldehyde. Plausible?
US 05 has been known to give off flavours when fermented at higher temps
24-26 degree c range.. I liken it to a sort of nail polish taste/smell
( acetone )
I think you should try and make a small batch indoors and see how that goes. Farms can be a breeding ground for wild yeasts also.. I really do think that could be the culprit for your off flavours since you said you are brewing outside.. If your small indoor batch turns out OK then you will have your answer for certain.
You said you are kegging, a side note for people who bottle condition - if your temps get too hot when in the bottle it can also produce off flavours as the yeast is still working away at the priming sugars. I had an IPA that tasted lovely after a few weeks and shared with a few friends who raved about it.. we then had a few days when the temps got up to 30c plus outside. I cracked open a bottle and bang!!! those horrible acetone notes came flooding through..40 bottles of beer down the drain
It would be a great shame if you quit brewing mate, I honestly feel your pain. Don't let this issue beat you, when you get it right the rewards will be all the more sweeter..
Let me know how your indoor brew goes if you go down that route.
What do you know about brewing water. A buddy of mine suggested that my water may be too soft, low ph. I'm not sure if that would cause these off flavors I'm getting... but here's my current hypothesis: PH is off in brew water which causes poor environment for yeast. Yeast stresses out causing acetaldehyde. Plausible?
brewmeister69
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Sorry for late reply .. Yes I'd say your hypothesis is very plausible indeed.. I try to keep my PH between 5.2 5.5 during the mash.. When your PH is way off it can add to astringency issues in your wort which in-turn leads to off flavors due to excessive tannins..
Dcpcooks
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Did I read your on well water? Have you tried using bottled water? I make sour beers and they take longer to produce the flavors/ smells your describing (which are not really sour flavors) water tables are at low levels in most of the county and your water make up may have changed somewhat recently. Do you filter your water? Your sanitation process doesn't sound bad. You've replaced your gear but have you had your water tested? I'd brew a smash batch with bottled water, ferment in a new carboy and see if you still get the smells your talking about. Brew something simple with modest hops and gravity and turn it in three weeks, keeping it on the cake the entire time. Then you could send a sample to ward labs and see if you've got something in your water supply that could be a cause. Just a thought but I hope it helps!
Dcpcooks
Well-Known Member
A sample of your water not the beer.
