Burnt Rubber Smell

Australia & New Zealand Homebrewing Forum

Help Support Australia & New Zealand Homebrewing Forum:

beerdrinkingbob

milk is for babies......
Joined
9/7/10
Messages
1,097
Reaction score
35
Howdy Gents,

Just brewed with German Wheat, built it up a 1/3 of a 6 month old pack on a diy stir plate, 400ml then 1500ml. Thinking i would have had about 127 million cells. Tasted the starter and it was fine, smelt a little funny but i put that down to the oxygen and the plate.

Pitched at 17 and active fermentation started within 24 hours in 11 ltrs of wort, almost instantly stunk, just tasted it 6 days later and taste isn't bad but nqr, hard to put your finger on. Pretty sure it's not sulfur but open to ideas what the yell happened.
 

dr K

Well-Known Member
Joined
22/9/05
Messages
1,270
Reaction score
58
I think your post sums it up

K
 

beerdrinkingbob

milk is for babies......
Joined
9/7/10
Messages
1,097
Reaction score
35
that was helpful :blink:

Don't get me wrong a couple of things jump to mind but from what i understand about autolysis. Clearly the burnt rubber smell but hard to understand how it happened so quick.
 

doon

Well-Known Member
Joined
9/9/08
Messages
1,097
Reaction score
117
Overpitching?
 

beerdrinkingbob

milk is for babies......
Joined
9/7/10
Messages
1,097
Reaction score
35
Overpitching?
I wouldn't think so, think that would lead to a lack of esters and hot alcohol if it took off to quick, a pair of dunlops, not so sure :icon_vomit:
 

Nick JD

Blah Blah Blah
Joined
4/11/08
Messages
7,322
Reaction score
455
Sure it's not sulphur?
 

drsmurto

Well-Known Member
Joined
5/12/06
Messages
5,071
Reaction score
529
Location
Northern Adelaide Hills
Burnt rubber is one of the terms used to describe methanethiol, a compound produced naturally by the yeast but normally converted into an amino acid when the yeast are happy and healthy. A lack of nitrogen is normally the cause early in fermentation.
 

hsb

Worth waiting for
Joined
6/7/10
Messages
1,100
Reaction score
49
Bump.

Got a Best Bitter in the keg that used WLP023 (Burton Ale).
I knocked up a nice starter and then pitched at 20C.

Within a few days had a 'burnt rubber' smell.
I left the beer in primary for two weeks (hit all my numbers), the burnt rubber had faded a little.
I cold crashed and kegged it 18 days after pitching.

Now three weeks on, it still has that definite rubber taste/aroma in there that overpowers anything else.

Any idea what it is? Is it a lack of nitrogen? What would counter that - just yeast nutrient? Or broader water treatment?
Very disappointing. Sadface.


Of all the beer styles I brew, the one I most crave is just a good old pint of Bitter and my results of late have been just woeful!
 

tonyt

Well-Known Member
Joined
1/12/10
Messages
218
Reaction score
3
Have you used any bleach or chlorine during your cleaning/sanitizing process?
 

hsb

Worth waiting for
Joined
6/7/10
Messages
1,100
Reaction score
49
Thanks, but no. Only unscented napisan.
The starter smelt fine, so I think it must be yeast-related once I pitched into primary. Everything seemed OK (sanitation, wort, wort aeration, temperature, pitching rates), but I can only think I stressed out my yeast somehow when I stepped up to primary.
I did use just tapwater, no additions, and forgot the yeast nutrient for once.

Hopefully it'll fade a little. To be honest, it's yet another (three or four in a row now) Bitter that totally lacks any hop presence anyway. All malt, no hop.
I dream of crisp stonefruit and Goldings on the palate but all I get is muddy malty bitters at the moment. Back to the drawing board of Yeast, recipe, water treatment and throwing truckloads of late/dry hops at the next one.
 

Latest posts

Top