« on: April 30, 2012, 05:25:59 PM »
I brewed an abbey style ale several months ago, and on the first day, the temp spiked at 78*. I got it back down to 72* quickly. I didn't think too much of this, as I used the Wyeast 1214 and 3787 yeasts, which are tolerant of higher temps. By the 3rd day, I smelled a sulfur/solvent odor in the fermentation chamber. Thinking this might have been a temporary deal, I didn't worry too much, figuring it would ferment out. At bottling time, the odor was gone. But 2 weeks later, I sampled a bottle, and at first, there was no odor/off flavor, but as it warmed up, the smell and flavor became prevalent, and stronger. It reminded me of the old Testor oils paint thinner, not like nail polish remover or solvent. I waited about 2 more months, but it has not gone away. Going through my notes and trying to figure what went wrong, I checked the jaggery sugar I used, and found that one of the main ingredients in it was salt! So either high fermentation temps, salt, or infection? What effect does salt have in a fermenting beer? I guess that after 30 brews, only having one dumper is not bad odds...
Here is the recipe:
1.12# flaked wheat
1/3# special B
3# clover honey (2 min)
1/2# jaggery sugar (10 min)
1oz hallertau 60 min
1/2 oz saaz 20 min
1/2 oz williamette 0 min
90 min mash at 152*, 90 min boil
200 billion cells 1214, 200 billion cells 3787
Pitched at 62*
5 gallon batch
Thanks for any info and insight...