Wyeast 1028 - Strong Mineral Taste
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I have a Centennial Pale Ale that I brewed with 1028 for a variety of reasons:
1. I am going to be doing an Old Ale soon that I think should use this yeast.
2. I have done my last 4 brews with 1056 and have successfully kept temps below 65-66 degrees, and it might just be a bit too neutral for me, at least to use on the 5th batch in a row, I was searching for something frutier. I think I should have chosen 1272 instead
So, this simple pale ale is only 3 weeks old, so I am sure that the flavors will change some as it is really green beer. I tried one last night, and the minerally flavors are really strong, it makes the beer tart and almost bitter. It really hides the malt and hop flavors of a beer that should have quite a bit of them. I chilled to 66 degrees before pitching, aerated well, whirlpooled and siphoned off the kettle trub (still had plenty in the primary) Temps stayed below 68 during fermentation.
This having been my 8th beer, I have gotten a feeling for young beer tastes, I just dont think this big flavor that I am getting is it. I would say that I almost had this flavor on my second batch of all time, but I strongly feel that what I had in that batch was some tannin extraction due to a too-hot mash-out, and squeezing the grain bag. This flavor just really hits you and is a duller sensation than tannins, but metalic and minerals is all I can think of, really coats the tongue.
OG: 1.050
FG: 1.011
4# 2-Row
2# 8L Munich Malt
3# DME
1oz Centennial at 60mins
.5oz Centennial at 20mins
.5oz Centennial at 15 mins
.5oz Centennial at 10 mins
.5oz Centennial at 5 mins
1oz Dry Hop Secondary at 65 degrees for 4 days, 34 degrees for 4 days.
Wyeast 1028 smack pack yeast, no starter, but very fresh, about 1 hour to puff up.
What are your thoughts? Will this yeast clean itself up a bit with a few weeks at 70F? Or, is this just the character of this yeast, even when fermented at 68 degrees (that was the peak, most was at 64-65)
-Paul
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