Common Beer Off Flavours – Baby vomit, cheesy and off milk
Off Flavour: Butyric
Chemical Name: Butyric Acid
What to look for: Any parent will know this smell well. Think of off milk, rancid, cheesy and the all important baby vomit.
When does it occur: Bacterial infection during the wort production. It can be introduced through an infection in sugar adjuncts (honey, maple syrup, candi sugar). If the bacteria exists in your mash it can become more pronounced after packaging. It can also occur with sour mashes in aerobic conditions.
Will it disappear over time? Once it’s there, it’s infected and will increase over time within your packaged beer. It’s time to drain pour it.
Tips on how to reduce Butyric Acid
Sanitise, Sanitise, Sanitise
Taste sugar adjuncts before adding to wort to make sure there isn’t an infection
Keep your sour mash above 32 degrees Celsius and away from outside air
Our commitment is to help you brew better beer, with only the essential premium equipment you need. Get one of our home brew starter kits and mini keg kits and start your journey with us. Just because you are brewing small doesn’t mean you cant dream big. Tag us @smallbatchbrew so we can tell the world about another up and coming Master Brewer.
Use your favourite social account to comment or join the Small Batch Brew Society.