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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Berr in carboy with fizz ??
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Old 10-02-2012, 09:55 PM   #1
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Default Berr in carboy with fizz ??

I just racked mu pale ale into my keg after leaving it in the primary carboy for 30 stright days, The OG was 1.054 and the FG was 1.011 the beer was pritty fizzy... Is this normal ?

Are my readings right ? Everything is smack on beersmith readings but why the fizz I used Wyeast Northwest Ale...

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Old 10-02-2012, 10:04 PM   #2
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Readings look fine. Yes, it's normal for beer to have fizz/bubbles. Fermentation creates CO2 and alcohol. The CO2 is residual, and you add priming sugar to get that extra CO2 to carb your beer right before bottling. Alllll good.

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Old 10-02-2012, 10:12 PM   #3
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Quote:
Originally Posted by JordanThomas
Readings look fine. Yes, it's normal for beer to have fizz/bubbles. Fermentation creates CO2 and alcohol. The CO2 is residual, and you add priming sugar to get that extra CO2 to carb your beer right before bottling. Alllll good.
Cool thanks...
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Old 10-02-2012, 10:14 PM   #4
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What would my beer taste like if it fermentes a bit high temped ?? Northwest Ale Wyeast

Looking tonsee if my beer tastes fine, the test tube FG taste test tastes funny I know it's not cold and carbed but maby the funny taste is due to slightly high fermenting temp

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Old 10-02-2012, 10:15 PM   #5
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How high are we talking? It can produce fruity flavors. I let an ESB get away from me (78+) and turned out pretty cidery. It has faded after about 3 weeks. It should have been drinkable earlier but it didn't kill the batch.

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Old 10-02-2012, 10:16 PM   #6
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Most yeast are fruity at high temps and spicy at low temps during fermentation..

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Old 10-02-2012, 10:17 PM   #7
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Quote:
Originally Posted by JordanThomas
How high are we talking? It can produce fruity flavors. I let an ESB get away from me (78+) and turned out pretty cidery. It has faded after about 3 weeks. It should have been drinkable earlier but it didn't kill the batch.
It fermentes for 30days between 64 to 71 degrees... I stayed with in the range that Wyeast suggested
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Old 10-02-2012, 11:30 PM   #8
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You are good, then =D

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Old 10-02-2012, 11:48 PM   #9
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Quote:
Originally Posted by edmanster
Most yeast are fruity at high temps and spicy at low temps during fermentation..
I think the taste is spices I must habe fermented a bit loe in the first 72 hours
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Old 10-03-2012, 11:47 PM   #10
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Just tasted my beer that has chilled for 24 hours and it still tastes funny... It tastes like a very agressive "tin, aluminum" taste that leaves quite fast in mouth, for the rest it seems fine but the snap in mouth is akward to me...

What may have caused this ?

Low fermentation temp "spice taste"
Infection during the fermenting ?
Hop flavor ?

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