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Author Topic: Off Flavor Question - Burnt Rubber  (Read 4741 times)

Offline denny

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Re: Off Flavor Question - Burnt Rubber
« Reply #15 on: March 18, 2020, 11:45:37 am »
Thanks for all the insight everyone.  I've already tossed the bucket and my second Flex+ arrived today as I don't want to chance it happening again.  The only way I can think to describe the odor and taste is burning tires.  I've read that it is tied to autolysis, but I can't imagine that would happen within 10 days, but then again I am pretty new to all this stuff.  There was no pellicle on top of the beer when I transferred.  The thing that is most odd to me is that I noticed the off smell in my brewing area after only about two days of fermentation, so to me that would mean that the autolysis would have happened within the first two days?  The "infected" bucket also took longer to have air lock activity than the stainless fermenter, I know that isn't necessarily a sign of fermentation activity, but it is something I noted in my notes.

Definitely seems too soon for autolysis and autolysis seldom happens at a homebrew level.  And autolysis aroma is better described as "meaty"
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Offline Jeremy Mann

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Re: Off Flavor Question - Burnt Rubber
« Reply #16 on: March 18, 2020, 11:48:25 am »
Thanks for all the insight everyone.  I've already tossed the bucket and my second Flex+ arrived today as I don't want to chance it happening again.  The only way I can think to describe the odor and taste is burning tires.  I've read that it is tied to autolysis, but I can't imagine that would happen within 10 days, but then again I am pretty new to all this stuff.  There was no pellicle on top of the beer when I transferred.  The thing that is most odd to me is that I noticed the off smell in my brewing area after only about two days of fermentation, so to me that would mean that the autolysis would have happened within the first two days?  The "infected" bucket also took longer to have air lock activity than the stainless fermenter, I know that isn't necessarily a sign of fermentation activity, but it is something I noted in my notes.

Definitely seems too soon for autolysis and autolysis seldom happens at a homebrew level.  And autolysis aroma is better described as "meaty"

I agree, so that leads me back to infection.  I guess I need to spend some time going over my processes and identify and eliminate any gaps I find.  Honestly, I'm kinda shocked that this is my first bad beer in over 20 batches.  Guess it was bound to happen, trying to make it a learning opportunity.

Offline BrewBama

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Re: Off Flavor Question - Burnt Rubber
« Reply #17 on: March 18, 2020, 12:39:01 pm »
Well, we know what you think it’s not Denny, any ideas on what it could be? 

I am at a loss. I’ve never run into burnt rubber off flavor myself.


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I'd guess an infection of some sort, but trying to diagnose beer from a description isn't easy.



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Offline ynotbrusum

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Re: Off Flavor Question - Burnt Rubber
« Reply #18 on: March 18, 2020, 03:42:07 pm »
Not sure if this is possible, but perhaps your descriptor of burnt rubber is really a sulfur-based smell (like maybe a burnt match)?  One way for you to aromatically test that is to take some very light lager and treat it with some sodium metabisulfite and compare the two, adding more and more of the Sodium Metabisulfite to the light lager until it approximates your beer's aroma, if at all.  This condition is typically from a stressed yeast condition (low pitch rate, too high of fermentation temperature, as well as bacterial infection).

Good luck.  I hope it dissipates with time.
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Offline Ellismr

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Re: Off Flavor Question - Burnt Rubber
« Reply #19 on: April 22, 2020, 04:59:16 pm »
When I see a thread like this I go back to something that I believe it was Ray Daniels said about having a common lexicon for describing things and sometimes people say burnt rubber but it really would be something else to somebody else if we were using the same reference point. 

Having said that it might be worth looking at something as simple as more of a phenolic like a Band-Aid type aroma and flavor I’ve seen that a lot with beers that are made with highly chlorinated water I don’t know this person’s brewing experience and if they filter the water I’ve also experienced this with different municipal water supplies at certain times of the year they really kick up the chlorine contribution whether it’s chlorine or chloramines and this could have affected your brewing water if you don’t filter it.


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Offline Jeremy Mann

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Re: Off Flavor Question - Burnt Rubber
« Reply #20 on: April 22, 2020, 05:57:15 pm »
I appreciate the insight.  I do use about 50% tap water in my brewing.  I have sent the water away for testing and do treat with campden tablets for chlorine/chloramine.  I also use the same water for all my brewing and have not had this off taste before this batch or since this batch.   I completely agree with you about the interpretation of off flavors varying from person to person.  It has been a while since I tasted this beer, and unfortunately I can't taste it again or share it with others since it is now down the drain.