Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast 1762 Question

Reply
 
LinkBack Thread Tools
Old 12-07-2009, 10:45 PM   #1
NYCBrewGuy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: NYC
Posts: 113
Liked 1 Times on 1 Posts

Default Wyeast 1762 Question

I'm making an Belgian IPA using Wyeast 1762 (Belgian Abbey II, Rochefort I believe). Pitched late last night. Bubbling nicely early this AM. But this afternoon it started to emit a funkier smell than I am used to (though I haven't used this yeast or made a beer with this much hops before). It smells like malt and hops (of course) but also sulphury/sour... like making cider. I'm assuming this is natural but what is the expert opinion?

I've read that some yeasts produce more sulphury odors than others... is 1762 one of them?

__________________
Drinking:Smoked Dunkelweizen; Imperial Nelson Sauvin Pilsner; American Brown
Fermenting: Air
On Deck: ??
NYCBrewGuy is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2009, 03:54 PM   #2
barleynhops
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Vancouver WA
Posts: 118
Default

Yes, you're using a Belgian yeast strain, so it is going to emit more sulphur-like smells as well as some of those real fruity ester aromas. It sounds like all is normal, it is just the character of the yeast strain you chose to use for this particular batch. IPA ingredients with an abbey yeast strain should produce something quite interesting and unique. I'd like to hear how the finished product turns out!

__________________

Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer.
-Dave Barry-

barleynhops is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2009, 05:29 PM   #3
NYCBrewGuy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: NYC
Posts: 113
Liked 1 Times on 1 Posts

Default

Thanks. I figured: I like Belgian's, I like IPA's, why not blend 'em. I had a bottle of Green Flash's Le Freak and that further convinced me that the style can work. We'll see how my version comes out. Recipe below if you're interested:

7 lbs Belgian Pilsner
4 lbs Belgian Pale
1 lb Crystal 40L
2 lb cane sugar
1 oz Chinook (60 min)
1 oz Cascade (5 min)
1 oz Cascade (flameout)
Wyeast 1762

__________________
Drinking:Smoked Dunkelweizen; Imperial Nelson Sauvin Pilsner; American Brown
Fermenting: Air
On Deck: ??
NYCBrewGuy is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2009, 10:36 PM   #4
barleynhops
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Vancouver WA
Posts: 118
Default

Yes, Le Freak is definitely an awesome brew. Looks like you have makings of an interesting brew especially with the addition of the cane sugar. The cane sugar is ~17% of your total fermentables, so it might come out a bit cider-like. Of course this may compliment the fruitiness of the yeast nicely. If it doesn't turn out how you want, I'd just malt it up a bit and hit about 100 IBUs. Looking at Le Freaks stats, they're at 9.2 ABV and 100 IBUs...you may the maltiness to add to the overall complexity of blended style such as this. Let me know how it goes!

__________________

Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer.
-Dave Barry-

barleynhops is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2009, 03:30 AM   #5
NYCBrewGuy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: NYC
Posts: 113
Liked 1 Times on 1 Posts

Default

There was quite a bit of debate over cane sugar vs. candi sugar vs. invert sugar (See thread http://www.homebrewtalk.com/f12/belgian-ipa-recipes-149730/)

I'll definitely post results.

__________________
Drinking:Smoked Dunkelweizen; Imperial Nelson Sauvin Pilsner; American Brown
Fermenting: Air
On Deck: ??
NYCBrewGuy is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2009, 02:18 PM   #6
NYCBrewGuy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: NYC
Posts: 113
Liked 1 Times on 1 Posts

Default

So I've had this brew in primary for 17 days with 1762. Pitched a quart-size starter and fermentation was fast and furious for the first week. The beer is still really cloudy. Gravity is only down to 1.020 (started at 1.085). I hope this will still drop a few points but the attenuation for 1762 is listed as 73-77% and I think I'm at 76% right now (if I did the math correctly).

So is this done, will this still get lower? The taste is pretty off still - but the beer is way too young to really know how it will come out. I'm torn between bottling and letting it condition, or keeping it on the yeast cake another week or two....

__________________
Drinking:Smoked Dunkelweizen; Imperial Nelson Sauvin Pilsner; American Brown
Fermenting: Air
On Deck: ??
NYCBrewGuy is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2009, 02:24 PM   #7
twohands
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Alabama
Posts: 144
Liked 2 Times on 2 Posts

Default Fwiw

Another week on the cake - and give it a swirl to rouse the yeast.

__________________
Quote:
Originally Posted by stevehaun View Post
why are you jerry rigging your nipples?
My blog - http://www.thehoppinghound.com
twohands is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2009, 04:14 PM   #8
barleynhops
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Vancouver WA
Posts: 118
Default

+1 on that...I'd give it another week after rousing the yeast and see where your gravity it is at. If it hasn't budged, you can then rack it to secondary and let it condition a bit. Do you plan on dry hopping?

__________________

Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer.
-Dave Barry-

barleynhops is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2010, 03:42 AM   #9
Saint Aardvark
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: New Westminster, BC
Posts: 73
Default

I'm brewing a small batch right now with this yeast, and I hadn't noticed the sulphury smell 'til just now (about two days into fermentation). This is my first time brewing a Belgian, so I'm quite interested to see how it turns out. Ordinarily I'd bottle after 14 days or so -- one gallon makes it hard to check gravity -- but perhaps I'll leave it another week and swirl like you guys suggest.

__________________

Fermenting: Unnamed IPA
Last batch: Infected :(
Coming up: Howto batch for a friend; theme bath for local HBC

Saint Aardvark is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2010, 12:15 PM   #10
NYCBrewGuy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: NYC
Posts: 113
Liked 1 Times on 1 Posts

Default

The sulphur smell didn't hit me until a day or so as well and was strongest (noticeable throughout the room and not just if I sniffed near the airlock) at 48 hours. I usually let my beers sit on the cake for 21 days (I don't secondary). With this beer I ended up letting it go another week or so and since it is an IPA, I decided to dry-hop during this time. Finally bottled on Monday. Gravity dropped a touch 1.019. Flavor improved significantly. Just goes to show that the yeast will clean up afterthemselves if you let them.

In my limited experience there is no harm, and usually some benefit, to letting the beer condition for an extra week.

__________________
Drinking:Smoked Dunkelweizen; Imperial Nelson Sauvin Pilsner; American Brown
Fermenting: Air
On Deck: ??
NYCBrewGuy 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
1762 or 3787 for a BDSA? korndog Recipes/Ingredients 22 07-09-2008 07:53 PM
Wyeast Question toadyus Beginners Beer Brewing Forum 16 11-16-2007 09:01 PM
Wyeast Question thenatibrewer General Techniques 9 02-21-2007 01:22 PM
Wyeast Question NUCC98 General Techniques 10 01-27-2007 01:35 AM
Wyeast Question tjstromquist Extract Brewing 5 11-13-2006 08:26 PM