Whats The Smell?

[jkirky]

Gday all...

I have a pale ale which tastes pretty close to what i expected, however it has a very unusual/ unpleasant aroma...

The recipe was;

1 Coopers apa can
200gm crystal steeped at 70c
1kg brew enhancer 2
15gm amarillo at 20min

US-05 yeast, reused from trub (about 1 litre of trub)

The smell is like.. old socks???

I think it may be due to overpitched yeast, is 1 litre too much? It has some resemblance to "dead yeast", or like the smell you get from an old unlceaned beer bottle..

It fermented at 20c so not too high

 

[raven19]

Did it sit on the yeast cake after fermentation had finished for a long time?

I would only be reusing 1 cup max of yeast trub as US 05 will chew through the ferment quickly at that temp.

 

[haysie]

How fresh was the can Kirky? Its always hard hard decipher an online problem, I brewed recently 2 saisons, same process same yeast except one recipe I exchanged the sugar (7%) for LDME, the LDME version is harsh on flavour with a horsey smell which i put down to the yeast, certainly not what it should be, my reasoning> the LDME has sat about 18 months uncared for in my brew shed. All your processe`s look spot on!

 

[jkirky]

How fresh was the can Kirky? Its always hard hard decipher an online problem, I brewed recently 2 saisons, same process same yeast except one recipe I exchanged the sugar (7%) for LDME, the LDME version is harsh on flavour with a horsey smell which i put down to the yeast, certainly not what it should be, my reasoning> the LDME has sat about 18 months uncared for in my brew shed. All your processe`s look spot on!

To be honest i didnt check the date on either the can or the ldme... I know i should have but hey, hindsights a wonderful thing.

I didnt dump the wort onto the trub, but rather I collected approx 1 litre of trub from fermentor at bottling, then pitched the collected trub onto fresh wort.

I know ferment would be better at 16-18c, but I have brewed many an ale at 20-22 with US05 and its usually fine.

 

[jkirky]

To be honest i didnt check the date on either the can or the ldme... I know i should have but hey, hindsights a wonderful thing.

I didnt dump the wort onto the trub, but rather I collected approx 1 litre of trub from fermentor at bottling, then pitched the collected trub onto fresh wort.

I know ferment would be better at 16-18c, but I have brewed many an ale at 20-22 with US05 and its usually fine.

Well I just had another one and it didnt have the smell.. Perhaps the bottle i used had some dead yeast still in it producnig some off odours?

However as a side note, I bottled 20 in glass longies and 10 in plastic coopers... The coopers are significantly lower carbed- I guess they must be leaking... Ill stick to glass!

 

[Adamt]

Did you boil the liquor from the crystal steeping?

 

[rclemmett]

If its the smell I think you're talking about it is directly proportional to your level of inebriation. The more you drink the more it goes away....

 

[jkirky]

If its the smell I think you're talking about it is directly proportional to your level of inebriation. The more you drink the more it goes away....

The steeped liquid was boiled for 30 minutes...

I have tried two bottles, one from a glass longneck which had a rank odour (but tasted ok).

I tried a second 24 hours later from a plastic bottle and taste was the same essentially but no odd odour whatsoever. My guess is the bottle must not have been cleaned properly...

 

[The Ginger Bread Man]

Your not using old socks to steep your hops in are you?