Fermentation Smells Like Biro Ink!
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Middo
Fermentation Smells Like Biro Ink!
I brewed a Belgian Pale Ale yesterday using White Labs WLP550 Belgian Ale Yeast, which I pitched when the wort temp was down to about 25C. I put the brew belt on about half way up the FV and when I checked on it this morning, it has a distinct smell of ballpoint pen ink. I know I've read about this sort of aroma before but I can't remember where. Does anyone know how this occurs and if the beer will be salvageable?
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boingy
Re: Fermentation Smells Like Biro Ink!
Well, I dunno if this was your intention but I have just sniffed my biro. And I bet I'm not the only one....
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coatesg
Re: Fermentation Smells Like Biro Ink!
I have no idea what smell you're trying to describe, but I also sniffed my Bic, and I can't smell anything... 
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Horatio
- Under the Table
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Re: Fermentation Smells Like Biro Ink!
Just a thought here, what do use to sanatize? Inky smells are often caused by iodoform but I only know this as I am keen mycologist (fungi). Probably not what is wrong with your brew though but if you use a iodine based sanatizer then it may be from that? As I said I have no experience of this in brewing and don't use iodine products for brewing so am most likely completely wrong. 
If I had all the money I'd spent on brewing... I'd spend it on brewing!
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Middo
Re: Fermentation Smells Like Biro Ink!
I use StarSan. This is only my second brew using it but the one before turned out fine and I followed the same method as last time.
Maybe biro ink isn't the best descriptor! I've read other posts about rubbery smells from higher fermentation temperatures so I guess it might be that? The yeast was pitched at about 25C and the temp with the brew belt was around 26C, so I've turned it off. The White Labs website states the optimum temp is 68-78F, which is roughly 20-26C so I wouldn't have thought it would be much of a problem. Any ideas?
Maybe biro ink isn't the best descriptor! I've read other posts about rubbery smells from higher fermentation temperatures so I guess it might be that? The yeast was pitched at about 25C and the temp with the brew belt was around 26C, so I've turned it off. The White Labs website states the optimum temp is 68-78F, which is roughly 20-26C so I wouldn't have thought it would be much of a problem. Any ideas?
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coatesg
Re: Fermentation Smells Like Biro Ink!
With most of the belgian strains, you will get some funky smells from the fermenter. Running at 26C is somewhat high and will enhance that funkiness. According to the White Labs Belgian pdf, you should get Earthy, Phenolic and Solvent as a flavour profile for high temps. FWIW, I would pitch at the low end of this range and let it rise slowly over the fermentation rather than starting high - but it is a Belgian style in which most things go!
Let the beer ferment out and age and see what you get (unless it's turns out it's obviously infected) - you'll find the smells probably change a lot over the time.
Let the beer ferment out and age and see what you get (unless it's turns out it's obviously infected) - you'll find the smells probably change a lot over the time.
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Middo
Re: Fermentation Smells Like Biro Ink!
Well, four days in and the smell seems to have disappeared. The brew belt is back on but I've positioned it quite near the top so the temp seems to have stabilised below 25C. This is my first time using White Labs yeast and my first attempt at a Belgian ale, so perhaps the aroma is quite common? Fingers crossed it'll turn out to be drinkable! 