Infection signs

[eztommyd]

After dozens of successful batches of beer, I finally have what I think is an infected beer. It was a honey pale ale (yes, I pasteurized the honey by heating to 170 degrees, but perhaps 30 mins wasn't enough?) and it tasted fine after 2 weeks in the bottle. 2 weeks later, however, it had taken on a bitter taste like a Black IPA. Another week after that and it tastes like burned popcorn. I'm looking forward to seeing what it tastes like in another month.

I've checked Papazian and Palmer and nothing like these flavors comes up - anyone have any experience with this? I've brewed a DIPA since then using the same equipment and no issues (yet). Thanks.

 

[cluckk]

When you say it tastes like burned popcorn, do you mean an acrid charcoal like taste?

 

[beersk]

You don't need to pasteurize honey, it's naturally anti-bacterial, so to speak. I make mead without even heating the honey anymore. Otherwise, it sounds like you've got some phenols there...if it was fine before and is getting worse, it sounds like an infection.

 

[eztommyd]

Not so much like charcoal, just a bitter roasted taste. I just don't know what kind of infection could cause that.

 

[beersk]

Did you add the honey to the boil? Maybe some got burned on the bottom of the kettle.

 

[alane1]

there are only a handful of bugs that usually infect beer, this doesn't sound like anything that I've heard of. Do you happen to be near that chemical spill? I hope that's not what this is.

 

[eztommyd]

I added the honey at the end of the boil after flameout, and I think I'd have notice a burning flavor right away instead of it getting progressively worse. And no, nowhere near any chemical spills. It's just bizarre.