Aging beer: Facts, myths, and discussion - Page 7

**Saccharomyces** · 10-23-2008, 08:50 PM

Quote:

Originally Posted by HuntingdonBrewing

Do I really need a gallon of yeast? I have just been using just the WYeast activator packs of liquid yeast, and only experienced attenuation problems on my beers higher than 1.060. I have looked at the yeast starter kits that include either a 1 or 2 liter flask with a small package of DME. Is the 1 liter flask even worth considering? I'm curious about how much of a yeast starter is "enough"...

I have both a 1L and 2L flask and use 1oz DME for each 250ml. I choose which one to use based on what Jamil's pitching calculator recommends. To make a 3L starter I would create a 1L starter in the 2L flask, refrigerate, decant, and add 2L of fresh wort.

Anbrew · 10-23-2008, 10:03 PM

Very nice post! I ESPECIALLY agree about pitching a lot of yeast. I think it's the number one "new to brewing" mistake (I know it was for me). I would have a very hard time getting beers to fully attenuate. My LHBS owner at the time told me "not to worry about" starters. Ever since I've made them, my beers have been tasting much better and fully attenuating. The possible off-flavors from overpitching are no big deal compared to the nasty ones from under pitching.

I also like to make BIG beers and you can even turn some of them around pretty fast. I made a OG 1.110 strong scotch ale (WITH peak smoked malt, to boot) and it was very drinkable after only 5 weeks. After conditioning for months it tasted a LITTLE bit smoother, but nothing drastic. I made a split batch of 1.085 dopplebock, lagered one for two months and one for SEVEN months, they tasted about the same.

The only beers that (for me) have gotten significantly better with age are higher gravity Belgian ales.

Bigsnake · 10-24-2008, 01:39 AM

Seems I can get most beers to bottle in 21 to 28 days, but then I have to wait for the bottles to carb. Some seem to take longer though like this Belgian ale has been in primary two weeks and I'm about to transfer. It's clearing up some but there's still a LOT of suspended yeast in there.

strohs · 11-02-2008, 06:38 PM

Quote:

Originally Posted by Yuri_Rage

Proof (you'll have to take me at my word for now): I've got a STOUT on tap that was brewed exactly two weeks ago. It's clear, clean, and tasty. Friends came over yesterday and claimed that it's one of the best stouts they've ever had. My buddy's wife said, "I usually dislike dark beer like this, but yours is fantastic!"

Where can I find this stout recipe?

**Yuri_Rage** · 11-02-2008, 07:03 PM

It's in my recipe dropdown (under my username).

neuron555 · 11-02-2008, 11:20 PM

I agree with most of what has been said, and certainly since I have been using starters, my batches have been finishing better. I have had good, quick turnaround with stouts and hefes, but I would like to share an experience I had with Ed Wort's Pale Ale. I made a batch for my son's engagement party, with 5 weeks from brewing to party (I bottle). I got rave reviews from everyone, including some other homebrewers. Most of the batch was polished off, but I had save out a few for myself, and when I tried it a month or two later, it had matured to a really excellent batch.

It certainly was good in a short time, but now i wish I had saved more for me. Time to brew again.

nosmatt · 11-09-2008, 12:07 AM

excellent thread.

BTTT for the guys too lazy to goto page 2 or 3....

and, can someone post a link to ed's pale recipe if handy.

discgolfin · 11-12-2008, 09:52 PM

Great Thread!!!!

I will have to put my money on big yeast starter and temp control..

Most of my beers are 1.045 to 1.055, but they are complex. I understand complex brain bills will require more aging but I believe the yeast has a bigger impact. The water was very interesting, I gues I am lucky in Chicago..we possibly have the best water in the world for drinking(not for brewing)..but it tuwns out to be great for brewing as well. As for yeast I will pitch 1 to 2 packets of S-05 for any clena ale and this stuff rocks out a nice clean fermentation and is done in 3 days..1 week to 10 days more than crash cool and keg. I bring my wort down to 75-70 for all beers and pitch big and keep at ambient room temp of 65.

I think yeast strain should be discussed because some will clean up much better than others and some need very little cleaning at all(S-05). This will speed up aging a bunch.

J

MN_Jay · 11-13-2008, 01:56 PM

I wonder what in the world Budweiser does to their beer that peaks it's taste at 28 days, then starts to slide downhill after that. You guys remember the advertising pitch they have where they send out day old beer to bars so you can taste the freshness?

**TexLaw** · 11-13-2008, 11:00 PM

Quote:

Originally Posted by MN_Jay

I wonder what in the world Budweiser does to their beer that peaks it's taste at 28 days, then starts to slide downhill after that. You guys remember the advertising pitch they have where they send out day old beer to bars so you can taste the freshness?

They brew a beer that has so few IBUs that it barely breaks the human taste threshold, and they filter out all the yeast.

Also, we're talking about Budweiser, here. "Peaking" is a relative term.

TL