Beer Forum

I bought a conical this year because the price was right, but every single batch I've done in it has developed the same off flavor and I've had to dump it. It's a weird rubbery aroma/flavor.

I thought it was my yeast at first, then maybe the copper thermowell I used, but I've eliminated both of those variables.

Could it be something in my brewery is getting introduced when I dump the trub or take samples from the racking port? Could it be some cheap form of stainless that the conical is made of?

I have no problems with any of my carboy batches. Same technique for chilling, sanitizing, aeration.

Anyone have this happen?

I have a Blichmann conical. I found out the hard way it's very important to disassemble the ball valves completely for cleaning after fermentation. I soak all the fittings in PBW after hand washing and boil them prior to sanitizing and reassembly. I've even had buildup inside the racking arm tube. Clean immediately after use, boil and sanitize just prior to next use.
Good Luck!

CaptainZingo wrote: It's a weird rubbery aroma/flavor.

Those words describe the smell/flavor of autolyzed yeast. Most cylindroconical users wait until gas evolution has ended and the gravity isn't dropping any more and then crash cool. This aids in yeast flocculation which gets it into the cone quickly. The cold keeps it from autolyzing. I've been working this way for years and never had this problem. If you can't cool then try blowing down the yeast as soon as possible after the end of fermentation. Yes, I know some beer will be lost but it's better than having a batch that tastes of autolysis products. Keep it cold enough and you don't have to blow down (until you buddy comes by with a sterilized Mason jar.)

This doesn't mean you should ignore the advice about scrupulous cleaning.

Yeah both of these I thought were possible issues, but it has been the same problem with every batch from day one. I guess it could be the ball valves, I don't remember if they were brand new but I know I've used different ones for different batches, though there may have been one that was common, and i didn't boil or disassemble it, just soaked in star san.

I know the off flavor describes what autolysis is like, but I have nothing to compare it to. Even so, the flavor develops way before the yeast is that old. I leave my beer on the yeast in carboys longer than that with no ill effects. Plus, I harvested the yeast and dumped the trub on all of the batches after a couple days, so there isn't much there to autolyze.

I will try disassembling and boiling my ball valves next time. I sure hope that's it.