Years long infections

[depecid]

Ok so I have an interesting update that doesn't solve anything, but raises more questions.

I had a beer at a leagues club (Aussie thing, lets just call it a pub) that I know well. It was from a local brewery.
I took a sip and sniff and couldn't believe it, it had the exact same profile that I'm banging on about.
My wife was also shocked and said "Yep, tastes exactly like your beer". I looked it up online for a recipe or flavour description and they talked about using 8 different hops to achieve the flavour in their XPA (Ridiculous, I can get that from one single hop currently /sarcasm).

I struggled through it, and ordered a different beer. A Philter XPA (Sydney based brewery, and a well known beer) off tap.
Almost exactly the same. Slightly different profile, but overwhelming caramel/toffee smell and taste.
I took it back and had a chat to the bar guy who didn't agree with me, and said they smell different to him. Fair enough. I swapped it for another local brewery that's right next door... another beer I know well.
Same thing again. It was slightly orange coloured when it should be straw, very hazy when it should be almost clear. I ended up pouring it into a glass bottle and going to the brewery over the road and asked them to pour a sample of the beer from their taps. The guy was fine about it, but really didn't offer much as he wasn't the brewer. He said it could be the end of the keg, etc etc. They looked and smelled completely different.

A few days later I went to the brewery of the first beer i tried, and chatted to the brewer. He was pretty upset about my description and said he'd go and try it. He offered up maybe it was Diacetyl or dirty lines, or maybe mishandled kegs (Sitting warm). I bought a four pack of the said beer, and tried one. It was light, crisp, mildly bitter, and hoppy. Exactly how it wasn't at the pub.

Now I'm starting to question is it some sort of oxidation that's happening prior to pitching, like someone suggested. Sitting in the cube with O2 ingress affecting the hops. Either that or we happen to have the same strain of bacteria/yeast ruining the beer.

Anwyay. I've got a NEIPA on now that was brewed, cubed, and pitched the following day. Also a Belgian Dubbel.
I have an XPA that it in my fridge in the cube (As a control, it will go on in a week or two). It was sanitized and cleaned as much as I could bare.

I'll keep you posted on the results.

 

[hotbeer]

What is your temperature profile for your beer while it's in the ferment vessel? Not just while it's fermenting, but the entire time?

 

[Broken Crow]

Hey @depecid .. since this thread got ressurected, I'm not the only one on here that detests an unsolved mystery...Did you ever solve it? if so; How?
If not: I don't know why I didn't think of this the first time around but I was recently pondering the bad batch of 303SS that otherwise magnificent tap-maker Perlick recieved aome years ago and machined into cores for their 600-series taps, resulting in sulfer-stinking beer for the users. (https://www.homebrewtalk.com/thread...lfur-smell-from-perlick-650ss-faucets.575364/)
I'm wondering now what SS parts you use, beginning with the brew-kettle and fittings or inserted items and going down the line to when the scent first shows up?

 

[hotbeer]

since this thread got ressurected

oops! I didn't realize that the OP hadn't posted since May. I just assumed that the OP's post the other responded to was current.

 

[hotbeer]

Yeah, now the deleted post makes me look like the necro-revivalist!

Oh well!

 

[IslandLizard]

Yeah, now the deleted post makes me look like the necro-revivalist!

Oh well!

Sorry about that!
It may be difficult not seeing it that way...
You (or the mods, if you ask) could edit your post, adding a line explaining your (now) seemingly out-of-the-blue reply.

But your post, as well as most others, are still useful, adding knowledge to those who read it, and the forums' collective information base.

For anyone, next time you see an off-the-mark post, such as the one we deleted, please [Report] it.

 

[Broken Crow]

Sorry about that!
It may be difficult not seeing it that way...
You (or the mods, if you ask) could edit your post, adding a line explaining your (now) seemingly out-of-the-blue reply.

But your post, as well as most others, are still useful, adding knowledge to those who read it, and the forums' collective information base.

For anyone, next time you see an off-the-mark post, such as the one we deleted, please [Report] it.

You just explained it, thanks! For those who "must know"; the deleted post seemed to be confusing 'butter flavour' with wether or not to use butter in your beer recipe (I think).
Personally, rather than see this as a 'necro-revival'; I've seen it as Follow-Up as the original problem hasn't been resolved, at least not in this thread and I'm really hoping @depecid is still checking in occasionally. It is a curious problem and I can't stand unsolved issues....Given how random my brain is, I worry that someday on my death-bed I'll be thinking back to what could possibly cause the sulfer odor in these circumstances and I'll neglect to say goodbye to my loved ones while busy trying to solve it without further information.

 

[hotbeer]

The poetical post is the thing that made me look at this with a different perspective that possibly ferment temps might be hanging on to diacetyl in the beer. Which whether or not the OP had a infection problem also is still a issue.

Though it really doesn't matter. In this case, if the poet, I or we cause the OP to come back and tell us they've figured out their issue and tell us what that was, then that'll be a good thing for the usefulness of the historical database!