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Old 08-14-2009, 01:08 AM   #11
ifishsum
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I prefer to pitch ales at fermentation temperature, or at least below 70. Been quite happy with the results and it doesn't seem to increase lag time by much.

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Old 08-14-2009, 01:08 AM   #12
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I had the same issue with an AG pale ale that I brewed using notty. Gave a buddy a glass and he said, "hmmm, kinda like apple juice with a bite". This did not make me happy, but he was right, it tasted kinda fruity. It's hard for me to maintain a temp below 70 degrees here in L.A. Guess I need to convert a cooler or something. Currently put my primary in a drum case loaded with water and drop ice blocks in once a day.

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Old 08-14-2009, 01:18 AM   #13
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Quote:
Originally Posted by Makeyermark View Post
I had the same issue with an AG pale ale that I brewed using notty. Gave a buddy a glass and he said, "hmmm, kinda like apple juice with a bite". This did not make me happy, but he was right, it tasted kinda fruity. It's hard for me to maintain a temp below 70 degrees here in L.A. Guess I need to convert a cooler or something. Currently put my primary in a drum case loaded with water and drop ice blocks in once a day.
Yeah what's weird is my blonde was a split batch: 1/2 US-05 and 1/2 Notty. I pitched both at the same time, and the US-05 batch ended up fantastic. This was my first experience w/ Notty, and I definitely wasn't expecting all the apple/pear flavors because of how good the other batch was.
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Old 08-14-2009, 01:47 AM   #14
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Originally Posted by CharlosCarlies View Post
...but I had some pretty bad apple flavors in a batch of blonde ale (w/ Notty) a few months ago and want to figure out if high pitching temps might have been the culprit.
Do you do a secondary? (Many homebrewers move the beer to soon)
I ask because Acetaldehyde is often times the culprit of "green apples".



1) You may be moving the beer too soon. It may need more time to condition. Some yeast produce more of this compound than others.

To fix it:
1) Use a lower pitching rate.
2) Don't underaerate.
3) Use a cooler fermentation temperature.

To clean it up:
1) Use a warmer lagering or conditioning temperature.
2) Keep the beer on the yeast. (i.e. Don't rack too soon)
3) Rouse the yeast to keep it suspended.
4) Use a less flocculant yeast strain.

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Old 08-14-2009, 02:07 AM   #15
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No, I don't use a secondary. I left this particular batch (1.048ish) in primary for 3 weeks, cold-crashed for 3 days, and kegged.

I also fermented @ ~60F, so temps weren't an issue unless the high pitch temps were the cause. I'm starting to think it was the combination of high pitch temps and the Notty because the US-05 batch was fine.

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Old 08-14-2009, 02:09 AM   #16
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Quote:
Originally Posted by CharlosCarlies View Post
Yeah what's weird is my blonde was a split batch: 1/2 US-05 and 1/2 Notty. I pitched both at the same time, and the US-05 batch ended up fantastic. This was my first experience w/ Notty, and I definitely wasn't expecting all the apple/pear flavors because of how good the other batch was.
I had the same situation as you guys with a batch of EW's Haus Pale w/ Notty. Also my first time using notty.

Left it in primary for 3 weeks, in a water bath w/ a tshirt. Maybe the water bath wasn't cold enough, but the thing tasted more like apfelwein than ale. It has gotten a little bit better now though.
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