# My homebrew smells like vomit **URL:** \ **Category:** General Homebrew Discussion\ **Created:** [May 2, 2012, 5:09pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251 "2012-05-02T17:09:28Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![kramerog](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/kramerog/32/19_2.png) [@kramerog](https://forum.homebrewersassociation.org/u/kramerog)\ **Post date:** [May 2, 2012, 5:09pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/1 "2012-05-02T17:09:28Z")
Due to being busy, I decided to mash in the evening and then sparge/boil the next day.  Since I was brewing an Oud Bruin, I figured that if I ended up with a spontaneous sour mash I would still be OK.  But what I got was a vomit-smelling mash.  After a week and a half of fermentation, the beer still smells of vomit.  What should I do?  Will this odor dissipate naturally?  Theoretically the butyric acid could react with ethanol to form ethyl butyrate which smells like pineapple. Should I pitch some Brett in addition to the lacto?  I was intending to split the batch to make a pseudo-kriek/Oud Bruin for this summer and a proper Oud Bruin for next year. Thanks ---
**Author:** ![andrew000141](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/andrew000141/32/1111_2.png) [@andrew000141](https://forum.homebrewersassociation.org/u/andrew000141)\ **Post date:** [May 2, 2012, 5:34pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/2 "2012-05-02T17:34:30Z")
Wait did you keep the grains in the sweet wort for the first day? ---
**Author:** ![kramerog](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/kramerog/32/19_2.png) [@kramerog](https://forum.homebrewersassociation.org/u/kramerog)\ **Post date:** [May 2, 2012, 7:25pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/3 "2012-05-02T19:25:26Z")
> [@andrew000141](#): > > Wait did you keep the grains in the sweet wort for the first day? Yes.  I did not drain the first runnings until the following day. ---
**Author:** ![tomsawyer](https://avatars.discourse-cdn.com/v4/letter/t/94ad74/32.png) [@tomsawyer](https://forum.homebrewersassociation.org/u/tomsawyer)\ **Post date:** [May 2, 2012, 8:26pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/4 "2012-05-02T20:26:20Z")
I’d pitch it.  I’ve read that the butyric will react but I don’t know that it will be complete and I don’t think its worth the effort and carboy space to find out it is bad in a year.  PLus I think high levels of butyryl acetate might give you a fusel-type hangover.  Brew another batch and don’t let it sour this time.  From what I’ve read, souring a mash naturally is a hit-or-miss proposition.  I did it once and it was OK although not very sour. ---
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [May 2, 2012, 8:35pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/5 "2012-05-02T20:35:43Z")
The taste threshold for butyric acid is really low.  Even if some is reduced during aging, it’s still going to be nasty.  A friend made a Berliner Weiss that went very wrong… the vomit flavor didn’t go away.  Awful! ---
**Author:** ![spangltk](https://avatars.discourse-cdn.com/v4/letter/s/958977/32.png) [@spangltk](https://forum.homebrewersassociation.org/u/spangltk)\ **Post date:** [May 2, 2012, 11:28pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/6 "2012-05-02T23:28:14Z")
Chad Yakobson was just on the Brewing Network. He claimed to have a brew full of Butyric Acid and Brett ate it up and produced pleasant flavors. I think he said it took 6 months. Interview starts sometime after the 50 minute mark - [http://thebrewingnetwork.com/shows/866](http://thebrewingnetwork.com/shows/866) ---
**Author:** ![nateo](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/nateo/32/1090_2.png) [@nateo](https://forum.homebrewersassociation.org/u/nateo)\ **Post date:** [May 3, 2012, 11:34am UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/7 "2012-05-03T11:34:49Z")
I thought vomit aroma was an indicator of a Clostridium infection, and that you probably shouldn’t drink it. Is that wrong? ---
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [May 3, 2012, 12:05pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/8 "2012-05-03T12:05:18Z")
> [@spangltk](#): > > Chad Yakobson was just on the Brewing Network. He claimed to have a brew full of Butyric Acid and Brett ate it up and produced pleasant flavors. I think he said it took 6 months. > > Interview starts sometime after the 50 minute mark - [http://thebrewingnetwork.com/shows/866](http://thebrewingnetwork.com/shows/866) That’s awesome.  In that case, age it for 6 months and report back to us! ---
**Author:** ![kramerog](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/kramerog/32/19_2.png) [@kramerog](https://forum.homebrewersassociation.org/u/kramerog)\ **Post date:** [May 3, 2012, 2:35pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/9 "2012-05-03T14:35:03Z")
> [@nateo](#): > > I thought vomit aroma was an indicator of a Clostridium infection, and that you probably shouldn’t drink it. Is that wrong? Some strains of Clostridium apparently do make butyric acid and are cheese spoilers according to my Google search.  After sparging everything got a real good boil so I’m not concerned about there being active Clostridium in the beer. I’m planning to taste and spit the beer out at a homebrew meeting.  Any thoughts about the safety of tasting this beer setting aside the smell? ---
**Author:** ![nateo](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/nateo/32/1090_2.png) [@nateo](https://forum.homebrewersassociation.org/u/nateo)\ **Post date:** [May 3, 2012, 3:46pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/10 "2012-05-03T15:46:34Z")
> [@kramerog](#): > > I’m planning to taste and spit the beer out at a homebrew meeting.  Any thoughts about the safety of tasting this beer setting aside the smell? Personally, I wouldn’t risk it. Humans have a much larger capacity for ingesting toxins than most animals, so you probably won’t get sick, but man, I hate vomit. ---
**Author:** ![jrdunne](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jrdunne/32/4550_2.png) [@jrdunne](https://forum.homebrewersassociation.org/u/jrdunne)\ **Post date:** [May 3, 2012, 3:55pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/11 "2012-05-03T15:55:25Z")
> [@nateo](#): > > I hate vomit. In this case, it’s like tasting another persons vomit. Which kind of reminds me of Spinal Tap.  “He choked on vomit.  But it wasn’t his vomit.” ---
**Author:** ![kramerog](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/kramerog/32/19_2.png) [@kramerog](https://forum.homebrewersassociation.org/u/kramerog)\ **Post date:** [May 3, 2012, 4:41pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/12 "2012-05-03T16:41:40Z")
> [@](#): > > > [@nateo](#): > > > > I hate vomit. > > In this case, it’s like tasting another persons vomit. > > Which kind of reminds me of Spinal Tap.  “He choked on vomit.  But it wasn’t his vomit.” Now I have a name for this beer if I keep it - Spinal Tap Oud Bruin. ---
**Author:** ![firststatebrewer2](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/firststatebrewer2/32/4060_2.png) [@firststatebrewer2](https://forum.homebrewersassociation.org/u/firststatebrewer2)\ **Post date:** [May 3, 2012, 4:57pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/13 "2012-05-03T16:57:53Z")
I know the original poster is trying to figure out what went wrong so it doesn’t happen again.  I get that.  Totally understand.  That being said…  Maybe it’s just me, but I would NEVER tell anyone my homebrew smells like vomit!  😉 ---
**Author:** ![kramerog](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/kramerog/32/19_2.png) [@kramerog](https://forum.homebrewersassociation.org/u/kramerog)\ **Post date:** [May 3, 2012, 5:59pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/14 "2012-05-03T17:59:56Z")
> [@spangltk](#): > > Chad Yakobson was just on the Brewing Network. He claimed to have a brew full of Butyric Acid and Brett ate it up and produced pleasant flavors. I think he said it took 6 months. > > Interview starts sometime after the 50 minute mark - [http://thebrewingnetwork.com/shows/866](http://thebrewingnetwork.com/shows/866) Here is a synopsis of what Chad at Crooked Stave said at 1:51 in the show.  Chad made a no boil beer which he spontaneously soured.  The result has a lot of butyric acid (he didn’t say anthing about vomit but indicated that people didn’t like it).  He then did a 100% Brett primary fermentation, blended it and aged it for 9 months. ---
**Author:** ![kramerog](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/kramerog/32/19_2.png) [@kramerog](https://forum.homebrewersassociation.org/u/kramerog)\ **Post date:** [May 3, 2012, 6:04pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/15 "2012-05-03T18:04:46Z")
> [@narvin](#): > > > [@spangltk](#): > > > > Chad Yakobson was just on the Brewing Network. He claimed to have a brew full of Butyric Acid and Brett ate it up and produced pleasant flavors. I think he said it took 6 months. > > > > Interview starts sometime after the 50 minute mark - [http://thebrewingnetwork.com/shows/866](http://thebrewingnetwork.com/shows/866) > > That’s awesome.  In that case, age it for 6 months and report back to us! Will report back. ---
**Author:** ![nateo](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/nateo/32/1090_2.png) [@nateo](https://forum.homebrewersassociation.org/u/nateo)\ **Post date:** [May 3, 2012, 6:06pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/16 "2012-05-03T18:06:11Z")
But, was the beer in the end better than if it had never smelled like vomit in the first place? I find it strange that people have so many issues with spontaneous souring. I’ve brewed a half dozen or so sour beers using grains for souring, and never had any issues like that, knock on plastic. ---
**Author:** ![kramerog](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/kramerog/32/19_2.png) [@kramerog](https://forum.homebrewersassociation.org/u/kramerog)\ **Post date:** [May 3, 2012, 7:10pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/17 "2012-05-03T19:10:32Z")
> [@nateo](#): > > But, was the beer in the end better than if it had never smelled like vomit in the first place? The BN folks thought the beer was so good they called it vagina beer.  The beer is actually called Pure Guava Petite Sour [http://www.crookedstave.com/2011/08/pure-guava-petite-sour](http://www.crookedstave.com/2011/08/pure-guava-petite-sour). ---
**Author:** ![jrdunne](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jrdunne/32/4550_2.png) [@jrdunne](https://forum.homebrewersassociation.org/u/jrdunne)\ **Post date:** [May 3, 2012, 7:28pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/18 "2012-05-03T19:28:48Z")
> [@kramerog](#): > > The BN folks thought the beer was so good they called it vagina beer. Somehow, despite being two of my favorite things, the combination “vagina beer” just doesn’t sound appealing. ---
**Author:** ![nateo](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/nateo/32/1090_2.png) [@nateo](https://forum.homebrewersassociation.org/u/nateo)\ **Post date:** [May 3, 2012, 7:30pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/19 "2012-05-03T19:30:28Z")
> [@kramerog](#): > > The BN folks thought the beer was so good they called it vagina beer. Sometimes I wonder why there aren’t more women brewers, but then I’m reminded why. ---
**Author:** ![kramerog](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/kramerog/32/19_2.png) [@kramerog](https://forum.homebrewersassociation.org/u/kramerog)\ **Post date:** [May 10, 2012, 5:51pm UTC](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251/20 "2012-05-10T17:51:02Z")
A brief update.  Last week I added a Brett-infected oak spiral (clausenii) to the vomit beer.  Yesterday I racked to secondary.  There was definitely a pleasant pineapple on the nose but there is still plenty of vomit odor in general.  Anyway I’m hopeful that a long secondary will eat up the vomit.  I did not notice any Brett-induced barnyard characteristics. [Next page](https://forum.homebrewersassociation.org/t/my-homebrew-smells-like-vomit/10251.md?page=2)