Vomit-y odor

[dirk]

Hello! It's not as bad as it sounds. I brewed a Rye Pale Ale and have been drinking it (and really enjoying it) for about a week. Just opened a larger bottle and have discovered a very slight smell which sort of reminds me of vomit. Or nuts. Not sure. I've found a couple other vomit-y threads on here, but nobody seems to have any answers for what exactly is responsible, other than that it's probably an infection. So are there any experts who would like to come out of the woodwork and speak to this? Otherwise, I'll still keep drinking it, it's actually quite good.

Recipe below (command+C'ed from Beer Calculus):
56% 5 0 American Two-row Pale 37 1 ~
28% 2 8 Rye Malt 29 4 ~
6% 0 8 Vienna Malt 36 3 ~
6% 0 8 Munich Malt - 20L 35 10 ~
3% 0 4 Flaked Barley 30 2 ~
1% 0 2 Carafa II 32 412 ~
8 14
Batch size: 5.0 gallons
Original Gravity
1.042 measured
(1.046 estimated)
Final Gravity
1.012 / 3.1° Plato
(1.010 to 1.013)
Color
9° SRM / 19° EBC
(Gold to Copper)
Mash Efficiency
69% measured
(75% used for O.G. estimate)
hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 0.2 Nugget leaf 12.0
boil 30 mins 0.25 Cascade leaf 5.5
boil 30 mins 0.5 Kent Golding leaf 4.5
boil 15 mins 0.25 Cascade leaf 5.5
Boil: 4.0 avg gallons for 60 minutes
Bitterness
19.0 IBU / 2 HBU
ƒ: Tinseth
BU:GU
0.41
yeast
SafAle American Ale
ale yeast in dry form with medium flocculation and 74% attenuation
Alcohol
4.5% ABV / 4% ABW
Calories
152 per 12 oz.

 

[BBKing]

Well, for one, I'd quit puking in my fermentors!

Seriously though, the fact that you are only noticing this out of your one large bottle suggests that you may have had a bug or two in that bottle that may be causing this.

This is actually one of the reasons that keeps me from using some of the big a$$ swing tops that I have. They sit around for so long that I dont know whats been living in them and sometimes thinking that I have them "sanitized" doesnt help all that much.

Just my first thought. Good luck!

 

[dirk]

it was the bottle. the head was so much better on that one though. Anyone know what it was?

 

[944play]

It sounds crazy, but I've noticed that smaller beers fermented with Chico/American/California Ale yeast tend to have a bilious note. This applies to commercial beers mostly.

I bet if you try the same recipe, but with something like WL002, you'll have a beer you like better....