BeerBorg

This sounds like a DMS issue that may have occurred when you rehydration your yeast or (less likely) the malt was contaminated with a "wort bacteria.” I am testing this theory now, but we would have had the same issue with our 2 gallon cans (since they are canned from the same batch). I will let you know how my batch turns out, but the yeast may have been the issue here.


My beer tastes like celery?

DMS
Dimethyl Sulfide is a volatile sulfur-based organic compound which, if present in excessive amounts contributes a flavor & aroma akin to cooked canned corn or celery. Source of contamination can come from "wort bacteria", and/or relating to process, such as the presence of precursors due to malting, infected yeast that is repitched, long lag time before fermentation, chilling fermentation too soon, or too high initial fermentation temperature. Treatments include proper sterilization of equipment, boiling wort for at least an hour - especially with canned extracts, & following proper fermentation practices.

Thanks for the reply and keep us informed.

BrewDemon wrote: Dimethyl Sulfide is a volatile sulfur-based organic compound which, if present in excessive amounts contributes a flavor & aroma akin to cooked canned corn or celery. Source of contamination can come from "wort bacteria", and/or relating to process, such as the presence of precursors due to malting, infected yeast that is repitched, long lag time before fermentation, chilling fermentation too soon, or too high initial fermentation temperature. Treatments include proper sterilization of equipment, boiling wort for at least an hour - especially with canned extracts, & following proper fermentation practices.

Unless I got a bad sachet of yeast, that wasn't it - nor are any of the other factors listed. We may never know...

Did you have your tongue in the right corner of your mouth? After all the tongue dose all the work if properly placed. Ask any kid.

BrewDemon wrote:This sounds like a DMS issue that may have occurred when you rehydration your yeast or (less likely) the malt was contaminated with a "wort bacteria.” I am testing this theory now, but we would have had the same issue with our 2 gallon cans (since they are canned from the same batch). I will let you know how my batch turns out, but the yeast may have been the issue here.

Update: Just finished bottling my 2.5 gallon batch of Pilsner I started because of this thread. I made this straight up using our yeast in our fermenter and it turned out great! Hopefully you have already put this behind you and have another batch in the works. Cheers!