RE: Re: No Bubbles (acetone)

[Guest guest]

Here's an old email that I saved where Len mentions acetone. I save messages

I find interesting since Yahoo search isn't so great.

Regards,

Dana

RE: *** SPAM *** Re: No Bubbles

I'm not really sure why but there are two explanations that I've seen that

are linked to acetone like smells.

The first is when the dead yeast cells accumulate on the bottom for a

prolonged period usually more than a week, a cannibalization occurs which

produces compounds normally not present. The other explanation is

occasionally rouge bacteria contaminate the brew which can also produce

acetone like compounds.

And I'm pretty sure that the smell is not just similar to acetone, but

actually linked to its presence. Acetone is an organic compound (C3H6O) a

keytone produced by our own bodies more so by diabetics who are highly

acidic. So its less of a stretch than we might imagine.

- Len