So this post has 2 parts, the question. and the story/question that led to the first question.
So, "fermentation" and "cleaning" I guess could also be switched to "primary and secondary" depending on your system. but for my case I am suggesting the time that the beer is actively fermenting (krausen/wk 1) and the "cleaning" period when the yeast are chewing up all the randoms and the beer is clearing/cleaning/etc (wk 2).
We all basically know that during the fermentation part (1st wk) we need to really keep the beer around 68 (assuming ale, non saison-type). or even a little cooler for high gravs. But what about the clearing/cleaning time interval? It is as critical? Can the off flavors still be produced from non-actively fermenting yeast?
I ask because I can really only ferment 1 beer at a time at 68. So I tend to wait till the main fermentation time is done then let the beer sit at room temp during the 2nd wk. I did 4 batches at a time recently due to special circumstances (1 was a saison and another a hefe so I could afford them to be warm during primary), and I let them sit at about 77 during the week they were clearing but not actively fermenting.
There are certain flavors in one or two of the beers I have never tasted before and I wondered if this could have been the cause. The flavors are hard to describe. It isn't hot alcohol and it isn't the regular "butter scotch, green apple, sour, plastic, stale-ness" that most people describe, but I can say the in particular, my belgian tripel didn't have the same ester profile I normally get and it lacked a nice pilsner quality (almost made me think I used 2 row over pils). So I was wondering if letting it get that warm after fermentation is what caused it or something else. Part of me thinks I could have finally exhausted my yeast, as this is my true "house beer" and I make it constantly using trub from previous batches. (the yeast is ommegang, so I can't buy it, hence why I reuse the trub, that and I always wanted a "house strain" lol). The only real reason I noticed is because only only do I brew this a lot, but it is normally very, very consistent.
Just looking for some opinions.
oh PS. this isn't a RDWHAHB freak out, the beer is quite drinkable, just off enough that it pokes at my curiosity.
Originally Posted by KyleWolf
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...
Primary 1:Honey Rye Saison
Up next: Rye Amber Ale, Brett Braggot.