I have a beer in the keg that has a rubber smell which I assume is autolysis. If I were to transfer to another keg would the beer taste clean up?
Assuming it IS autolysis, I don’t think xferring will make any difference. But autolysis is more often described as a meaty, brothy flavor/aroma than rubbery.
Could you be thinking medicinal or band aid like, plastic?
Auto lysis is usually not an issue on the homebrew scale, more large batch/commercial.
Phenolics or chlorophenols could be the issue
I don’t think it’s medicinal, it really smells like the bottom of a tennis shoe. I used a new batch of 001 yeast, and am pretty careful about sanitation.
I don’t think phenolics, not spicy or smokey.
Well, maybe it is, but it just seems unlikely given the freshness of the yeast. And the fact that I can’t even recall the last time I tasted it.
I have recently been using beersmith and playing with mineral additions, maybe I am doing something wrong.
One other thing I forgot to mention is the beer isn’t wanting to clear, normally I never have problems with that.
If you’re gonna play with water, use Bru’nwater. I’ve gotten better results with it than anything else.
Also, when playing with water be sure to have your water analysis first so you know the base profile, if not you’re simply guessing and that doesn’t always work so well;(
Denny you’re right I used brunwater and yes i have my report from ward labs so I wasn’t guessing. Maybe I didn’t enter something right, I don’t know.
If it is cloudy and rubbery then that sounds like the beer is infected.
That is an option I’m scared of. I’ve had infected beers before and I don’t really think that’s it but time will tell.
If you want to email me your spreadsheet, I’ll see if I can see anything off. Better yet, see if Martin has time to take a look.
The beer I am referring to is an amber with crystal hops throughout. I have had it on co2 for a couple days now and it is about 5 weeks old. Tonight it isn’t quite as cloudy and the yeasty smell has subsided somewhat. I am not getting the rubbery smell that I did so maybe the co2 had something to do with it. This is the first time using crystal hops so don’t have any experience with them.
Wanted to get back to you on this, I think it is the yeast. I have another beer doing the same thing and after reviewing my notes a little closer I used a different yeast than I originally thought. It was 1272 and this was the 5th or 6th generation so it’s possible the yeast turned against me. Anyway 2 kegs are getting dumped. Sucks to be me :-[
Also, what temp are you fermenting at?
Condolences, buddy.
I’ve had this rubbery character age out, but it took a long time and didn’t go away completely.