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Old 02-06-2014, 01:27 AM   #11
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I have seen many different patterns in the yeast cake after racking. Your pic is cool, but not worrisome at all.

I would attribute your off flavor to some other issue like temp control or maybe just something different this time - different water? Different ingredients?

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Old 02-06-2014, 01:29 AM   #12
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Note: dammit. That'd have been the perfect time for

IT'S ALIIIIIIVE!

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Old 02-06-2014, 01:31 AM   #13
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Pitch was right around 67, and ambient temp was around 68 for several weeks, so your right, the actual liquid temp during fermentation may have been the culprit (I didn't think about that). It has only been in the keg for a week, so I'm hoping that there still may be hope.

These are always tough lessons to learn (or be reminded of) after the fact!

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Old 02-06-2014, 01:48 AM   #14
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Quote:
Originally Posted by bredle View Post
Pitch was right around 67, and ambient temp was around 68 for several weeks, so your right, the actual liquid temp during fermentation may have been the culprit (I didn't think about that). It has only been in the keg for a week, so I'm hoping that there still may be hope.

These are always tough lessons to learn (or be reminded of) after the fact!
At fridge temps your yeast has settled out and most likely won't help toward cleaning this brew up. But hey every brew is a new lesson learned! I actually have recently dealt with the same temperature woes... got a notty brew at day 4 right now and have tried to keep it in the low 60s with frozen water bottles. We shall see.... if you don't want to mess with temp control plan your brews accordingly. I am planning a saison next which likes upper 70's but it's not the style for everyone. I'm also taking advantage of cold weather right now by cold crashing on the apartment balcony which is so convenient

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Old 02-06-2014, 04:43 AM   #15
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Pitch was right around 67, and ambient temp was around 68 for several weeks, so your right, the actual liquid temp during fermentation may have been the culprit
Yep. The Notty funk begins at 68*F and gets worse the warmer the beer temp during the crucial first 2-5 days of fermentation. In your case, it probably peaked at around 72-74*F inside the fermenter.

It's my favorite dry yeast (my LHBS owner is not a fan and frowns at me when I buy it), but I always have started it off at 55-57*F in a regulated fridge and bring it up later to finish and clean up around 65-66*F. If you can't control temps like that, US-05 would be a better choice.
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