Off Taste/odor In Millers And Some Of My Brews?

[capretta]

hey all! last night a friend of mine and i headed to my local, that has a very ordinary selection of beers, and we were discussing beer (surprise!) and i mentioned that i had tried all of the beers there with the exception of miller genuine draft in bottles.

we decided tonight was the night!

so we poured it out into glasses and instantly that smell hit me! it was so strong as to be undrinkable for the both of us and my mate is not particularly discerning.

i can only try to describe it as a musty/dusty smell , kind of like what i imagine very off tomato sauce would smell like. i have also smelt it commercially in hahn super dry and occasionally in pure blonde.

it appears sometimes in my brews and always in my brothers, and is sometimes so strong as to be undrinkable. i have a theory that it appears in my brews when i am not careful about fermentation temp ( around 22-25 degrees but not with coopers cultured yeast) and has appeared even with fresh wort kits as well as all grain and kits so it must (?) be yeast related.

Has anyone tried this rank beer (millers) and had the same experience? i seem to be especially sensitive to it and when i make beer with this fault it is very depressing so any tips u lot can give to keep this flavour and smell out of my bottles would be greatly appreciated. :beer:

 

[bigfridge]

i can only try to describe it as a musty/dusty smell , kind of like what i imagine very off tomato sauce would smell like. i have also smelt it commercially in hahn super dry and occasionally in pure blonde.

it appears sometimes in my brews and always in my brothers, and is sometimes so strong as to be undrinkable. i have a theory that it appears in my brews when i am not careful about fermentation temp ( around 22-25 degrees but not with coopers cultured yeast) and has appeared even with fresh wort kits as well as all grain and kits so it must (?) be yeast related.

Has anyone tried this rank beer (millers) and had the same experience? i seem to be especially sensitive to it and when i make beer with this fault it is very depressing so any tips u lot can give to keep this flavour and smell out of my bottles would be greatly appreciated. :beer:

DMS ?

DiMethyl Sulphide - major flavour component of low kilned (ie lager) malts.

Dave

 

[capretta]

ok? in my case i have never used pilsener malt, only ale malt. supposedly its meant to smell like corn?? not that smell though..

 

[bigfridge]

ok? in my case i have never used pilsener malt, only ale malt. supposedly its meant to smell like corn?? not that smell though..

"Cooked Corn" character is usually associated in higher levels.

The prominent character of MGD is a low level of DMS which gives a sweet/slickness character in teh background. It is intentionally produced to give it some flavour.

Dave

 

[Kai]

I'd agree with it being DMS or another sulphur compound. It can smell like skanky vegies as well as like cooked corn. I love corn in beer, myself.

 

[capretta]

heh heh thanks guys then, i will research how to avoid this fault but do u have any homegrown tips?

 

[Mr Bond]

DMS = vegetal.

 

[matti]

Millers are clear bottles.
If left to light exposure, yes even fluorescent light, it may go skunky on you.
Hense the brown or and dark bottles used as per norm.
My opinion is Light struck.
I've drank some Millers during my QLD exposure and found them reasonably drinkable with a slight skunky flavour though it will get get worse with time I guess.

First learn't about this ar Sherlock holmes Pub in melbourne.... yadiadadadada

 

[Randall the Enamel Animal]

I'd go with DMS too, especially given the tomato sauce descriptor. Light struck characters are very volatile and lift from the glass quickly and won't tend to leave much in the way of negative flavour.

 

[capretta]

cheers guys, dms it is then! cheers for your response matti, i was thinking maybe lightstruck as well ( having never smelt a skunk ) but unless my homebrew can get lightstruck in my opaque fermenter (i only bottle in brown bottles) i didnt see how that was possible..

 

[blackbock]

Lots of American megabrews are known for their Acetaldehyde flavours too, although that doesn't sound like what you've described.