Bizzare, smokey smelling house infection...

[BootsyFlanootsy]

So I've been largely brewing brett/ wild ales now for the better part of a year or two. I've more or less given up on brewing anything else as, despite following the best available advice as well as humanly possible, damned near every "clean" beer I make picks up an infection sooner or later. Not so bad for low-gravity, quick turn-around brews, but anything requiring over a month of conditioning winds up infected.

I've decided to embrace it, rather than fight it.


All this being said: I have noticed that there is some sort of culture that produces a fairly distinct smokey aroma. Not so much in the flavor though.


Has anyone else ever experienced this phenomenon?

Lacking a degree in biology, I am rather flummoxed.

 

[nomadbrewer33]

Not sure I've ever had an infection that was smokey, but smokey flavors and aromas can be attributed to phenols which can be byproducts of infections. I can't say for sure what critters are living in your brew space, but I can't say I'd embrace it if I was in your shoes.

Something between your boil kettle and your bottles is contaminated. Replace everything plastic, and maybe even think about some new bottles. PBW;ing everything else for an hour followed by a sanitizer should get most everything. Anything that can stand some heat should go in the oven for good measure.

Good luck!