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Old 06-11-2013, 05:13 PM   #1
Rehlgood
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So I just racked my APA to a keg last night and took a taste. It tastes like a Belgian blonde. I have made this recipe 3 time already this year and it has come out perfect every time. The OG is 1.055 and FG is typically 1.014. This time the FG is 1.004! It has all the esters of a Belgian as well. It doesn't taste bad just not the way it should. I actually pitched on top of my yeast from my last APA. My only guess is that this is the 5th generation of this batch of US05 that I have been using. Maybe it mutated on me. Has anyone else ever run into this?

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Old 06-11-2013, 05:35 PM   #2
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Did you use any temperature control?

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Old 06-11-2013, 05:49 PM   #3
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really sounds like you probably way overpitched. Over attenuation is one of the problems with overpitching

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Old 06-11-2013, 07:39 PM   #4
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Yep, and pitching a 1.055 beer onto an entire US-05 yeast cake would probably have meant fermentation took off like a rocket (i.e. generating a lot of heat), which could produce a lot of esters if there was no temp control...

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Old 06-11-2013, 07:57 PM   #5
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Or... you could have some wild yeast in there giving it some "farmhouse" funk.

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Old 06-11-2013, 08:07 PM   #6
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Yes, mutated or infected.

No, not over pitched.

I do this all the time with the same yeast and have had success for several years and several consecutive generations of yeast cakes. (Not usually more than three.) Your same situation happened to me earlier this year and I chalked it up to an infected yeast cake. Nothing major but FULL attenuation (FG 1.001), tartness and some esters.

Just get rid of the yeast cake and start fresh next time.

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Old 06-11-2013, 08:33 PM   #7
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what was in the keg previously? maybe you didn't clean it well enough. i've had a blonde go "belgiany" on me before and i think that's the reason...

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Old 06-12-2013, 12:13 AM   #8
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Temp control is a trash can with water and ice bottles. Heat was help to 70 max. Only in a glass carboy. Very little chance for infection. I will add that the 3rd generation was used on a 12% barleywine. No real tartness. Sweet and fruity. Even bubblegummy.

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Old 06-12-2013, 12:24 AM   #9
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Well, you should basically never reuse yeast from a 12% brew, so that is probably the source of your issues.

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Old 06-12-2013, 12:30 AM   #10
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Repitching on a yeast cake is almost over overpitching, but by going 5 generations with this, the off flavors are most likely to to contamination by this point although mutation could also be a factor.

I've been going no more than 3 generations. I wash/rinse the yeast cake from the first batch and put that in about 6 jars, and get 6 batches from that. Some of those I will reuse, but I even rarely do that now as I feel 7 batches of beer from one $6 yeast is pushing it as far as I need to in order to save some money. (I make 10 gallon batches).

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