EvilBrewer

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I've done 3 all grain batches using either Wyeast American Ale II or White Labs American Ale...I can't remember the exact names. But it's whatever was recommended for a Sierra Nevada PA clone. I also did a clone of Bell's Two Hearted IPA using the yeast strain that was recommended. Again...I think it was American Ale II or IV.

I use starters every time. I see temps of about 70-72 during the peak of fermentation...and about 67-68 afterward. I keg the beer afterward and have bottled a few six packs using a beer gun.

I'm about as careful as is practical when it comes to sanitation and the avoidance of oxidation post yeast pitching.

Each time, I get flavors that I consider 'off' in some way--especially when taste-tested against their professionally brewed counterpart. It's almost an over-sweetness that isn't quite right. And there are other flavors in there (subtle as the may be) which seem to cover up the flavor of the malt.

I've brewed 2 batches of all-grain using dry yeast (a blonde and an Oktoberfest-inspired Ale). Both have turned out great...much better than with any liquid strain I've used. My friends and I have agreed that they tasted like they could have come from a beer store (Just to be clear...I consider this a good thing!)

Anyone else have problems with liquid yeast?? Are they supersensitive to temperature?? I'm wondering if I should keep them in a water tub or something to keep the temperature lower during peak fermentation.

mkling

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I'm gonna suggest that it's underpitching that may be your problem. Were you using the Wyeast Activator pack or the Propagator pack? The Activator is larger & has more yeast. Even so, most liquid yeast packs (from Wyeast or White Labs) have fewer cells in them than dry yeast packs. A simple starter made the night before brewing may help to up your cell count.

Honestly, though, the SafAle US-05 dry yeast is the same strain as Wyeast 1056 (American Ale), it's a lot cheaper, & gives you a higher cell count. I'd say there's no harm or shame in using dry yeast. These days, much of it is great stuff.

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Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
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evanmars

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And I quote:

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Primary - 0
Secondary - 0
Kegged - 0

flyangler18

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This may be the source of your specific issue; the strains you indicated are known for being very clean and highly attenuative, but these temperatures are too warm and likely resulting in esters and possibly fusel alcohols.

EvilBrewer

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What kind of temperature would you recommend? I don't have any sort of climate control; I just keep the thermostat as consistent as possible. My basement is pretty reliably in the 67-69 range. Suggestions?

flyangler18

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I'd suggest keeping the fermenter at approximately 65°; just know that fermentation is an exothermic reaction, meaning heat is generated. When your basement is reading 67, it's likely that the fermenter is a minimum of five degrees above ambient.

The simplest way to drop the fermentation temperature is the swamp cooler, which is really nothing more than a Rubbermaid bin half filled with water with the fermentation vessel inside. Frozen water bottles swapped out a couple times a day can easily drop the temperature 5 - 10 degrees. If this is difficult to do because of your schedule, you can cover the fermenter with a wet T-shirt and keep a fan blowing on it. Evaporative cooling at its best.

EvilBrewer

Recipes 

Thanks for the information...I've heard of both of these methods but have not actually tried them out. I was wondering...can you tell me from experience how many bottles to use? I guess I'm just worried about using too much ice and taking the temperature too low for the yeast to do their job.

HoppyDaze

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I did this and it made the room I ferment in smell all moldy. Is this a common thing with using the evaporation technique? It only takes a t-shirt two day to start smelling bad when its wet...

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