INFECTION? RUBBER TASTE/SMELL!!? (Landlord)

[trucker5774]

I have noticed in a Tim Taylor Landlord AG I brewed recently a hint of a strange but familiar smell/taste. Also some other the brews I have done (kits and AG) and in other home brew from other people, a slight hint of what I can only describe as a rubber band smell/taste. It's only a hint, but now I have noticed it, I can detect it in commercial beers too, but to a lesser degree. Anyone any ideas what it is. I am pretty hot on sanitising at every contact point.

It's one of those situations that once you have experienced something, it's easy to imagine it! I may be getting paranoid now! Is it something that has come up on the forum before? I have never kowingly had an infection, so I don't know what I am looking for in terms of smell, taste or appearance.

[trucker5774]

Ah well, perhaps I am paranoid................but at least I'm as paranoid as a newt!

[dcq1974]

Hi Trucker
I've noticed this in one beer I made once with quite a bit of Amber malt and also added sugar. I added the sugar direct to the boil and some of it burnt on the boiler elements causing a similar burnt and rubbery note.

Saying that - if it is the Wheeler recipe - this has no added sugar.

I don't personally believe the rubber note you percieve is micro based. Here is a link to my previous burning session!


viewtopic.php?f=2&t=19088&start=0&st=0&sk=t&sd=a

[trucker5774]

Thanks dcq. As I said I dont know what to look for in signs of infection. I hope it is'nt as I would be really miffed due to the efforts I make with sanitising. The note is rather like that you get from the use of a pencil eraser. I have scratched my head thinking it is from the hops or grains or just the method. This wouldnt account for the detection in kits,other people's bres or the odd commercial beer

[WishboneBrewery]

Its not like 'Garlic Fingers' is it, I have the smell of Garlic on my fingers after cooking with it for a couple of days...

does your work/home/private life involve you touching a lot of rubber

[trucker5774]

Its not like 'Garlic Fingers' is it, I have the smell of Garlic on my fingers after cooking with it for a couple of days...

does your work/home/private life involve you touching a lot of rubber

Mmmmm there's a thought Errr NO! (snip, snip)

I'm starting to think, it's a case of........."sugar gives a cider twang".........(homebrew taste) Now I have noticed something, I keep looking for it.

Good to find another garlic fan though

[Billy Hunt]

I had a similar smell in my Landlord clone and in the real thing. The good news is it does subside in time.

[JammyBStard]

I lost a batch recently because I used too higher concentrate of dissinfectant (I use baby bottle stuff) and didn't rinse well enough. It left a plasticky/TCP sort of taste in the mouth. I poured the lot down the drain.

[trucker5774]

Cheers,Billy. Good to hear that..........I don't mean that you had the same "problem" just that I'm not alone!

All good so far guys.......keep it coming

[Billy Hunt]

Out of interest, what type of pale malt did you use?

[trucker5774]

Out of interest, what type of pale malt did you use?

I used Maris Otter for that brew............too much as it happens, Ive been getting 85% efficiency. Ive altered my amounts now!

[mysterio]

Rubber aroma is usually yeast autolysis mate, are you using dried yeast or liquid ?

If liquid, are you making starters ? If dried, is the yeast in date and are you pitching enough ?

How are you aerating your wort / starters ?

How long is your beer on the yeast before you rack it off ?

I've had the rubber aroma in a sloppy Belgian style ale I made a while ago. I'm certain it was poor yeast health and lack of temperature control. It is fairly apparent in small amounts and is a disgusting off-flavour to have in your beer IMO.

[trucker5774]

Rubber aroma is usually yeast autolysis mate, are you using dried yeast or liquid ?

If liquid, are you making starters ? If dried, is the yeast in date and are you pitching enough ?

How are you aerating your wort / starters ?

How long is your beer on the yeast before you rack it off ?

I've had the rubber aroma in a sloppy Belgian style ale I made a while ago. I'm certain it was poor yeast health and lack of temperature control. It is fairly apparent in small amounts and is a disgusting off-flavour to have in your beer IMO.

Hi Mysterio, In this brew I used Nottingham which I rehydrated in about 300ml of water at 25C. It was at room temperature then into the water. Pitched into wort when both were 22C.

The yeast was well in date and sealed.

The wort was aerated by the fall from the boiler to FV and then a good stir.

I fermented in one FV for 9 days then bottled. Is it better practice to rack to a 2nd FV after 3 days or so?

You may have a point on temperature control...........the fermentation was during the warm spell we had.I was away for a couple of days when the fermention temperature may have become quite high........could this be the point I have been searching for?

[andysmok]

I think your spot on about the fermentation temperature. IMO anything above 22c using the usual dried yeasts i find i get this smell/taste that you are describing. It does fade in time (probably because the yeast is falling out of suspension the longer it is left.) I let a batch of beer climb up to 28c once and the smell/taste was potent which is why i can spot even slight traces of a high fermentation in beers now.

[trucker5774]

Cheers Andy. This is starting to ring a bell now. I remember a comment somewhere else by chris-x1. I dont remember his comment on the taste, but i do remember him saying once you have experienced the high temp fermentation you wont want to do it again! Looks like this is the probable reason. I guess I will have to sit on it for a while and see if it improves!