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Old 04-24-2013, 08:09 PM   #11
ignatiusvienna
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5 days at 70 degrees. switched to secondary for 3 weeks at 31 degrees.

bottle carbonated. 3/4 cup corn sugar. cellar temp of about 60 degrees.

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Old 04-24-2013, 08:15 PM   #12
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If you fermented WLP800 at 70, the "mustiness" is almost certainly due to an off-flavor from the yeast.

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Old 04-24-2013, 08:20 PM   #13
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Quote:
Originally Posted by ignatiusvienna View Post
5 days at 70 degrees.
From White Labs:
Quote:
WLP800 Pilsner Lager Yeast

Optimum Ferment Temp.
50-55°F (10-13°C)
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Old 04-24-2013, 08:24 PM   #14
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Yeah I would steer away from the idea that it is from splashing while racking. You made a Pilsner and they aren't supposed to be fermented warm. 5 days in a primary is way too fast for the style in my opinion. My initial thought reading through the thread is that it stems directly from the fermentation temperature and not following a lager fermentation schedule. Take it for what its worth.

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Old 04-24-2013, 08:36 PM   #15
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I think your fermentation temps are the likely culprit. If you're able, it'd be interesting to re-do the brew and pitch at 45, let it rise naturally to 55, then do a rest at 70 once the fermentation is almost complete.

Still, a 25 isn't too bad and if you enjoy it, so much the better.

One last thing, how much yeast did you use? Lager yeast at low temps tend to need more cells for clean fermentation. If you're able, make a big starter!

Cheers!

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Old 04-24-2013, 09:37 PM   #16
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Based on this late-breaking development (i.e., ferm temp), I would agree with the others that the likely cause of your off flavor is not with oxidation, but rather fermenting with lager yeast at ale temps.

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Old 04-24-2013, 09:39 PM   #17
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maybe try for some fresher hops. Seems they might have been expecting more

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Old 04-24-2013, 10:07 PM   #18
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Thanks everybody!

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