Repulsive taste of yeast

AZSunshine · 06-17-2009, 06:04 AM

So I finally fermented something, specifically some peach cider, and although it tastes good I'm disappointed that the cider must be poured from the bottle before drinking to avoid tasting the yeast. I used a yeast for a Classic English Pale Ale, will a different yeast be better? Seems many people like Nottingham and will be using that the next time.

**Yuri_Rage** · 06-17-2009, 06:32 AM

Some yeast strains yield a better tasting sediment layer than others. As a general rule of thumb, strains intended for wheat beers tend to be more pleasant and flavorful. I find the sediment from English ale strains quite bitter, and the sediment from some Belgian strains is positively nasty.

However, tastier sediment doesn't mean a tastier product overall. The real solution to your problem is to use an appropriate yeast strain for the application, and always pour your beverage into glassware of some sort. You'll rarely find a dedicated brewer who advocates drinking straight from the bottle.

AZSunshine · 06-17-2009, 11:19 PM

Ok that answers my question. Thanks.

carbon111 · 06-17-2009, 11:22 PM

Also note that, with time, some of that yeast taste will go away. I'm assuming your cider is still a little young?

AZSunshine · 06-19-2009, 05:23 PM

Yes, the cider has been bottled for about 3 weeks now. What about forced carbonation in a keg after secondary fermentation?

Trubadour · 06-19-2009, 05:26 PM

If you keg first and then bottle from there, you won't have sediment in the bottle

AZSunshine · 06-19-2009, 08:45 PM

Thanks for the info everyone.