Short version:
I've got a batch of Oatmeal Stout in fermenters that is putting out an extremely strong antiseptic/chemical/sour-ish odor. The closest thing I can find to same smell is lemon Chlorox wipes, but the fermentation smell is MUCH stronger. I foolishly removed the blow-off bung and took a good whiff. It felt like somebody physically stabbed me in the nose.
I've never encountered that smell before, let alone in that strength.
Background:
6-8 weeks ago I brewed the same beer, and had the same problem. I let it finish primary before tasting a sample. It was thin, powdery/astringent, mildly sour, with no hint of any expected roasted flavors. I pitched it and started looking for a culprit.
I settled in on my plate chiller and blamed inadequate cleaning.
I spent a few hours doing an over-the-top cleaning of the chiller Wednesday. I ran 190 degree PBW through it and got a ton of gunk. I mixed up a fresh batch and ran it again, this time in both directions for about half an hour in each direction. I then flushed with water and ran 140 degree StarSan through it in each direction.
Prior to this batch, I hooked it up during the boil and ran it, without cooling water, for the last 20 min of the boil and for an add'l 15 minutes of whirlpool before starting to fill fermenters.
If this is the same infection as the previous attempt, I'm struggling to identify and eliminate the culprit. My technique isn't lab grade, but I'm pretty thorough, and in 10+ years of brewing have never experienced a major infection...
Ideas?
I've got a batch of Oatmeal Stout in fermenters that is putting out an extremely strong antiseptic/chemical/sour-ish odor. The closest thing I can find to same smell is lemon Chlorox wipes, but the fermentation smell is MUCH stronger. I foolishly removed the blow-off bung and took a good whiff. It felt like somebody physically stabbed me in the nose.
I've never encountered that smell before, let alone in that strength.
Background:
6-8 weeks ago I brewed the same beer, and had the same problem. I let it finish primary before tasting a sample. It was thin, powdery/astringent, mildly sour, with no hint of any expected roasted flavors. I pitched it and started looking for a culprit.
I settled in on my plate chiller and blamed inadequate cleaning.
I spent a few hours doing an over-the-top cleaning of the chiller Wednesday. I ran 190 degree PBW through it and got a ton of gunk. I mixed up a fresh batch and ran it again, this time in both directions for about half an hour in each direction. I then flushed with water and ran 140 degree StarSan through it in each direction.
Prior to this batch, I hooked it up during the boil and ran it, without cooling water, for the last 20 min of the boil and for an add'l 15 minutes of whirlpool before starting to fill fermenters.
If this is the same infection as the previous attempt, I'm struggling to identify and eliminate the culprit. My technique isn't lab grade, but I'm pretty thorough, and in 10+ years of brewing have never experienced a major infection...
Ideas?
