fruit beer with some issues

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fruit beer with some issues

Postby beerKT » Wed Jul 08, 2015 1:36 pm

I currently have a fruit beer with some issues. I started with 5 G. of a 5% abv Belgian summer beer. Did the primary fermentation as usual. Racked to a secondary. At this point there was no off flavors. I added about 14 lbs. of a combination of strawberries and raspberries which had been frozen for quite a while. I did taste the berries for quality. After the fruit fermented out I noticed an odd chemical aroma which was quite pungent. It reminds me of a smell from a dentist office. I just did a third racking and the aroma has decreased but is still there. Has anyone ells ever experienced this? Any chance it will go away with time? I know it's a lot of fruit on 5 G. Could it be the yeast reacting poorly to the high volume of fruit?
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Re: fruit beer with some issues

Postby pclemon » Thu Jul 09, 2015 5:30 am

At this point it is what it is... not like you can remove some of the fruit flavor but IMO the larger risk is that there was bacteria on the fruit you put in it.
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Re: fruit beer with some issues

Postby turbo_ale » Thu Jul 09, 2015 5:43 pm

beerKT wrote:After the fruit fermented out I noticed an odd chemical aroma which was quite pungent. It reminds me of a smell from a dentist office.

"Dentist office", like band aid, medicinal, plastic ? Could be caused by wild yeast, sanitation issues? Make sure to filter water with carbon filter, use campden tablet to remove chloramines, use non chlorine based sanitizers, proper sparging.
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Re: fruit beer with some issues

Postby dmtaylor » Thu Jul 09, 2015 5:45 pm

It might be contaminated with wild yeast or bacteria. However, don't throw it out yet. Give it 3-4 weeks and see if it cleans itself up. It very well may.
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Re: fruit beer with some issues

Postby manish doshi » Wed Sep 30, 2015 1:35 am

dmtaylor thanks for information...!!!
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Re: fruit beer with some issues

Postby CA_Mouse » Tue Oct 06, 2015 6:13 pm

Another option would be to isolate it from the rest of your beers/fermenters and dose it with Brettanomyces and bottle in a month with a stable gravity. This will produce a slightly funky beer (in a good sense) over time.
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