Added a few ounces of strawberry oil to my fermenting batch earlier
today.

Smelled a lot like strawberries but also had a bitter after-taste.


Expiry date on the bottle was March, 2000.


Could this cause a problem, as in illness or even worse (gasp!) a lousy

brew?


Added about 30cc of strwaberry oil to a 24-litre batch.

DELONGPREBUM a écrit :

Added a few ounces of strawberry oil to my fermenting batch earlier
today.

[...]
Could this cause a problem, as in illness or even worse (gasp!) a lousy
brew?


Plastic container you're brewing in ?

You may be unable to get rid of the flavour for future batches, then.

It happened back in 98 or 99 to british family brewers Batemans, who
released a strawberry bitter, and then had to have the beer lines of the
pubs who had served it changed, because the flavour had impregnated the
plastic and was bleeding back into the beer passing through the line.
The core of the problem being that strawberry flavour is something so
pungent that a human palate detects it even at trace level.

Cheers !

Laurent


--
Warning : you may encounter French language beyond this point.

La société est un grand parapluie défectueux... Soudain il se referme...
(F'murrr)

Laurent Mousson, Berne, Switzerland

The Submarine Captain wrote:
DELONGPREBUM a écrit :

Added a few ounces of strawberry oil to my fermenting batch earlier
today.

[...]
Could this cause a problem, as in illness or even worse (gasp!) a lousy
brew?


Plastic container you're brewing in ?

YES!


You may be unable to get rid of the flavour for future batches, then.

It happened back in 98 or 99 to british family brewers Batemans, who
released a strawberry bitter, and then had to have the beer lines of the
pubs who had served it changed, because the flavour had impregnated the
plastic and was bleeding back into the beer passing through the line.
The core of the problem being that strawberry flavour is something so
pungent that a human palate detects it even at trace level.

Cheers !

Laurent


Thanks, mon ami. Je suis ne a Montreal.

Actually, I wanted to know if there would be any problem in using 6
YEAR-OLD strawberry oil.

I made some cherry beer years ago and it took about 5 batches before
the aroma was gone. Not that I minded the aroma.

Swiss beer? Tell me more.

DELONGPREBUM a écrit :

Swiss beer? Tell me more.

Well... german speaking, eastern side still very much lager country,
although there still are quite a few regional / family brewers churning
out quite competent stuff.
Western, french-speaking side has less surviving family brewers, but has
been flooded by belgian imports for a generation or so, which in turn
led to the creation of quite a few micros that tend to brew ale rather
than lager.

Most notorious is BFM (http://www.brasseriebfm.ch) whose produce is due
to reach 'merkan shores later this year. Products AFAIK are to include
Abbaye de St Bon-Chien (oak-aged-half-way between a red abbey beer and
an oud bruin), Cuvée du 7e (very hoppy strong ale) and La Meule (tackle
at a belgian-style blonde, closer to Saison Dupont than to Leffe Blonde,
say, but with deliciously unusual herbs lurking at the back).

'part from that, market dominated by Feldschlösschen (local Carlsberg
subsidiary) with about 45% of total volume, Calanda-Haldengut
(subsuidiary of Heineken) following win 15% or so, third is swiss-owned
Eichhof (12% or so) and then about 30 regionals accounting for most of
the rest, the last percent being up to the 100 or so micros and brewpubs.
Import situation pretty good, especially in the Western half, pretty
much any Belgian beer available off the shelf, and decent selections of
german, british,dutch, czech etc. stuff.

For a good overview, look up http://www.bov.ch/beer/swissbeers.htm, the
most complete and up-to-date resource on Swiss beer out there.

Cheers !

Laurent


--
Warning : you may encounter French language beyond this point.

Cette prétendue Baleine Cosmique ne peut être que sortie de l'imagination d'esprits infantiles primaires zet superstitieux !!!
(F'murrr)

Laurent Mousson, Berne, Switzerland