[BrodyR]

I just finished a IPA brew day:

Hops: Galaxy, Mandarina Bavaria, Hull Melon, Chinook, Boadicea (6oz dry hops, 1.5oz at 5m, 1.5oz steeped at 170f). This was a random collection of hops I had in the freezer, heavy on the Galaxy, light on the Boadicea.

Yeast: The Yeast Bay, Funktown Pale Ale (blend of Conan & Brett)

My goal was to bring out some of the funky/fruity flavours the yeast will probably kick off so in addition to a lot of distinct hops I plan on adding some fruit during a secondary (probably pineapple or mango). After transferring the wort to a carboy I had a spur of the moment idea and added 16oz of pineapple juice. After the fact I decided to google it and came across some warnings about adding pineapple to the primary as it will produce a vomitty taste.

Has anyone had any experience with this? My thoughts were it would probably just dry it out and maybe add a tiny bit of flavor. Definitely don't want fermented vomit though haha.

[kramerog]

ethyl butyrate smells like pineapple.  Butryric acid smells like vomit.  I'm a little skeptical of the idea that sacch will turn ethyl butryate into butyric acid, but I suppose it is possible.

[a10t2]

I'm a little skeptical of the idea that sacch will turn ethyl butryate into butyric acid, but I suppose it is possible.

Even if it did, Brett will convert it back to ethyl butyrate.