Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Nottingham Yeast, really? Fusel alcohol question
Reply
 
LinkBack Thread Tools
Old 05-19-2011, 04:14 PM   #1
BenjaminBier
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Portland
Posts: 257
Liked 6 Times on 6 Posts
Likes Given: 14

Default Nottingham Yeast, really? Fusel alcohol question

Nottingham yeast cake, you fermented my 1.090 strong ale to 1.012 in 4 days and you spiked in temperature from 60 to 78 in just 36 hours. Really??!!

I tasteda sample and it's a little fruity, but tastes good.

I searched around for nottingham yeast threads and found a lot of references to fusel alcohols, but can someone try to describe them? I'm wondering if they are immediately detectable during primary or if the competing yeast and green character masks fusels until later. The beer has a tiny bit of alcohol heat, but it's not noticeable in the aroma and it doesn't leave an alcoholy aftertaste.

In other words, how and when do I know if my beer is ruined by high fermentation temps?

__________________

pandas are bears

BenjaminBier is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 04:19 PM   #2
PVH
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Denver
Posts: 573
Liked 12 Times on 12 Posts

Default

The fusels are already there, but a sample at 4 days of such a big beer is not going to be that helpful. I think you're going to have to wait awhile to see what you ended up with.

And yes, Nottingham is a beast. I pitched 2 rehydrated packs in an RIS on Sunday morning and it has gone from 1.085 or so to 1.025 as of this morning. At 61F. Crazy.

Edit: forgot to describe the fusels. I perceive them as unfriendly ethanol - an alcohol presence, but hot, harsh, and generally unpleasant.

__________________
PVH is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 04:23 PM   #3
SD-SLIM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Fort Worth, Texas
Posts: 1,168
Liked 54 Times on 36 Posts
Likes Given: 8

Default

This should help explain fusel alcohol: http://www.howtobrew.com/section1/chapter8-3.html

To answer your question about how do you know if your beer is ruined...after taking gravity readings, just try it...If it's ok tasting, leave the rest for a little while and try it a month or two later!

__________________
SD-SLIM is offline
 
Reply With Quote Quick reply to this message
Old 05-20-2011, 04:19 AM   #4
JuanMoore
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JuanMoore's Avatar
Recipes 
 
Join Date: Oct 2009
Location: The Old Pueblo
Posts: 17,170
Liked 3253 Times on 3153 Posts
Likes Given: 20

Default

Fusel alcohols in small amounts present as a bit of alcohol heat like you're describing. In larger quantities they have a harsh solvent taste, like rubbing alcohol or acetone (nail polish remover). Notty produces a lot of fusels at warmer temps, but it sounds like you've managed to stay cool enough to avoid an overage of them. Your beer is not ruined, and the little bit of alcohol heat you have now will mellow a lot as it ages.

__________________
JuanMoore is offline
 
Reply With Quote Quick reply to this message
Old 05-20-2011, 04:26 AM   #5
BenjaminBier
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Portland
Posts: 257
Liked 6 Times on 6 Posts
Likes Given: 14

Default

Thanks all!

I really appreciate the support. RDWHAHB has worked well for my first year of brewing but this one had me a little worried.

Normally I would never sample a beer this early, but since fermentation shows all signs of being over after 4 days, I was a little shocked and wanted to see what was up inside of the carboy.

What I am gleaning from you guys is that if fusels were created in fermentation, I have two things to look for. One is a harsh, unfriendly alcohol taste and Two is a slow, long-term change in the beer as it ages.

Since I don't have harsh unfriendly alcohol tastes now, that is good, but the only true measure is time.

Amazing!!!

__________________

pandas are bears

BenjaminBier is offline
 
Reply With Quote Quick reply to this message
Old 05-20-2011, 04:50 AM   #6
heferly
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Westbrook, CT
Posts: 759
Liked 12 Times on 12 Posts
Likes Given: 1

Default

Quote:
Originally Posted by BenjaminBier
Thanks all!

I really appreciate the support. RDWHAHB has worked well for my first year of brewing but this one had me a little worried.

Normally I would never sample a beer this early, but since fermentation shows all signs of being over after 4 days, I was a little shocked and wanted to see what was up inside of the carboy.

What I am gleaning from you guys is that if fusels were created in fermentation, I have two things to look for. One is a harsh, unfriendly alcohol taste and Two is a slow, long-term change in the beer as it ages.

Since I don't have harsh unfriendly alcohol tastes now, that is good, but the only true measure is time.

Amazing!!!
Just to add to the symptoms, fusels give me a wicked, hangover-type headache after just a few...and notty did one in on me...but, my ferm temps were wild..you should be ok!
__________________
Basement Cafe Brewery
heferly is offline
 
Reply With Quote Quick reply to this message
Old 05-20-2011, 05:00 AM   #7
bwomp313
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Kingston, NY
Posts: 1,196
Liked 28 Times on 21 Posts
Likes Given: 28

Default

Ever drink OE, Big Bear, Lazer or any other malt liquor? Fusels. Delicious.

__________________
bwomp313 is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2011, 04:25 AM   #8
BenjaminBier
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Portland
Posts: 257
Liked 6 Times on 6 Posts
Likes Given: 14

Default

Quote:
Originally Posted by heferly View Post
Just to add to the symptoms, fusels give me a wicked, hangover-type headache after just a few...and notty did one in on me...but, my ferm temps were wild..you should be ok!
Thanks dude!
__________________

pandas are bears

BenjaminBier is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
New bad lot of Nottingham yeast ??? RavenChief Fermentation & Yeast 353 11-28-2011 04:47 PM
Nottingham Yeast jwhirry Fermentation & Yeast 564 07-25-2011 05:50 PM
Yeast Starter/Alcohol question HeavyBrew Fermentation & Yeast 7 04-21-2010 09:52 PM
Nottingham yeast question hoppheadIPA Fermentation & Yeast 9 04-12-2010 11:50 PM
Nottingham yeast? paint_it_black Fermentation & Yeast 5 11-05-2009 03:22 PM



Newest Threads

LATEST SPONSOR DEALS