Acetone | Community | BeerAdvocate Does it matter what yeast strains were used? Are there any other things to consider? Thanks in advance to those who have had experience aging beers that have started with anything between trace amounts to full-blown undrinkable amounts of acetone Or, thanks to those who are homebrewers and may have some good insight on the topic "
Yeast Guide - BeerAdvocate solvent (reminiscent of acetone or lacquer thinner) sulfur (reminiscent of rotten eggs or burnt matches) There are other yeast byproducts, and some of the listed can be both desired byproducts and or undesired depending on the beer style or what the brewer was trying to achieve
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