3 replies to this topic

[Safety2016]

Hello,

 

Please help me to identify the root cause of a chemical taste and smell in beer.

I received complaints about an assortment of beer bottled in February with a chemical taste and smell. On the same day, several varieties of beer were bottled from the same fermentation tank, but only this variety was claimed.

Chlorophenol analysis was performed, and the results obtained are within acceptable limits.

I wonder what the reason might be now. Can anyone help me with this?

[lorlandini]

Safety 2016

 

Couple of questions.

 

You stated that the fermenter beer was being used to make different varieties and only one of the varieties was receiving complaints.

 

Besides water dilution and/or post fermentation hop extract addition, were any other ingredients added to the suspect variety? 

 

After fermentation, was this suspect variety centrifuged or filtered?

 

Are you bottling, kegging or canning this beer?   If bottling, how are the bottles rinsed prior to filling?  If canning, how are the can rinsed prior to filling.  If kegging, how are you washing your kegs prior to filling.

 

What are your taste panel comments on the beer?

 

Do you have retains from the actual filling date?

 

What were the TIPO levels.

 

Do you flash pasteurize, tunnel pasteurize or sterile filter.

 

Let me know and we can figure this out.

 

Leo Orlandini

Diploma Certified Master Brewer

[Safety2016]

Thank you for your answer,

 

Yes it is the same fermentation tank that was centrifuged.

 

After centrifugation, several varieties of beer were filtered out of it, (in can and in PET bottles). The claim is on an assortment of PET, flash pasteurize.

Depending on the assortment, another dilution of water was made, no other ingredients were added.

 

Before filling, the PET bottles are rinsed with disinfectant based on peracetic acid with a concentration of 20 ppm.

 

It smells unusual and does not smell like hops.

 

Yes, we have samples from the bottling date of the claimed batch

[lorlandini]

Thank you for your answer,

 

Yes it is the same fermentation tank that was centrifuged.

 

After centrifugation, several varieties of beer were filtered out of it, (in can and in PET bottles). The claim is on an assortment of PET, flash pasteurize.

Depending on the assortment, another dilution of water was made, no other ingredients were added.

 

Before filling, the PET bottles are rinsed with disinfectant based on peracetic acid with a concentration of 20 ppm.

 

It smells unusual and does not smell like hops.

 

Yes, we have samples from the bottling date of the claimed batch

Safety2016,

 

How do you confirm the ppm of the PA?   How often do you perform the ppm test?   How often do you check the dosing system for accuracy?

 

Even though PA is a no rinse sanitizer used at the correct PPM, the bottles should be dry prior to filling.  Does your system allow enough time for drying?

 

Do you record the lot numbers of the PET bottles and caps?

 

Is the entire batch from that production tainted?   Does your retain sampling protocol require samples from the beginning, middle and end of the production.

 

When you switch from the previous variety to the tainted variety, what process was used?

 

Leo