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Old 05-03-2012, 03:25 AM   #1
netza
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Default fruity, bubblegum aromas from fermentation

I brewed 10 gallons of a black IPA, I made a 1 lt. yeast starter with two viles (which is what Mr. Malty recommended), but since a ferment in 5 gal. glass carboys I had to split the starter 500/500 between both carboys. Its been 3 days since inoculation, my airlocks are bairly giving off bubbles and Im getting very fruity aromas when I smell them. I am fermenting at 65-67 F°
Did I underpitch? Is this normal or not? Will this fruity, sort of bubblegum/estery aromas eventually go away? And most importantly, should I add more yeast or just let the beer ride it out.
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Old 05-03-2012, 04:02 AM   #2
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Fermenting beer makes all kinds of weird odors. Wheat beers smell like rotten eggs and you swear you need to throw it out. Relax, let it do its thing.

I do think you underpitched. I would have used that much or more for 5 gallons. But, it is not a fatal mistake. A black IPA will take a long time to finish so just set it aside for a few months and brew something summery while you are waiting.

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Old 05-03-2012, 04:05 AM   #3
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What yeast?

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Old 05-03-2012, 04:12 AM   #4
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Quote:
Originally Posted by Brewham View Post
A black IPA will take a long time to finish so just set it aside for a few months and brew something summery while you are waiting.
What? A few months for a black IPA? Why would it take that long? A couple weeks in primary and 3 more in the keg or bottle and it should be good. A couple more weeks later and it should be great. Why let it sit for a few months in the fermenter?
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Old 05-03-2012, 04:35 AM   #5
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come to think of it I used Dry English Ale (WL 007), which is a bit more estery and tends to flocculate a lot more... could it be due to this particular yeast strain?

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Old 05-03-2012, 04:56 AM   #6
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What was your measured OG? 07 is a great strain I have it working on a beer downstairs right now. I wonder if you need to bring the temp up a few degrees and swirl it a bit. I used one vial on 5 gallons of 8.5% imperial stout and hit the numbers perfectly. It can certainly a bit fruity but that should dissipate once it cleans up after itself and if you don't ferment to high.

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Old 05-03-2012, 04:58 AM   #7
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2 vials is too concentrated for a 1L starter, the growth factor will be pretty low. Ideally you want something like 1 vial in 2L....I don't have my yeast book in front of me but you want a concentration of around 50 million cells per ml to get just over 2X growth.

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Old 05-03-2012, 05:18 AM   #8
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its good to know about the yeast starter, I was usually making about 1 lt with 1 vial for 5 gallons and the same amount but twice the vials for 10 gallons, which is what I did in this case...
@HOPCousin I had 1.055 OG, Ive been told 007 is very sensitive to temperature changes, I started at 65 and brought it up 67, should I bring it up some more to hit the mark? Just so you know I inoculated probably higher than 65 because of the heat down here its hard to cool the wort that much, brought it down to about 76-78F and I let it sit in the freezer at 60F for about an hour so that probably brought it down a few degrees, maybe around 70, before I inoculated

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