Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Yeast off flavors

Reply
 
LinkBack Thread Tools
Old 03-17-2009, 11:16 PM   #1
punk_rockin2001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Charleston, IL
Posts: 149
Liked 3 Times on 2 Posts
Likes Given: 1

Default Yeast off flavors

I've bottled 3 batches that have all used versions of Nottingham yeast and they all have very similar fruity flavors. The "worst" in particular was a high gravity barley wine that tastes and smells very very fruity. Banana in particular. The flavor is not offensive, but strange. When you open a bottle of the barley wine it smells like wine much more than a beer. Has anyone else had anything like this?

__________________
punk_rockin2001 is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2009, 11:18 PM   #2
Parker36
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Lesotho
Posts: 4,775
Liked 22 Times on 20 Posts
Likes Given: 4

Default

Probably high fermentation temps - that is normally where you get the fruity/bananery (is that a word?) esters. What are you fermenting at?

__________________
Parker36 is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2009, 11:20 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,674
Liked 4356 Times on 3168 Posts
Likes Given: 847

Default

Usually, the fruity flavors you describe come from fermenting at too-high a temperature. It's a more common problem in the summer. Under 70 degrees (fermenting temperature, not the ambient air temperature), nottingham usually gives a very clean beer with very little fruitiness. As the fermentation temperature increases, you definitely get more esters (fruitiness). I've used nottingham as low as 59 degrees with great results, but have noticed that it does get fruity after it gets above 68 degrees or so.

I have a stick-on thermometer on the outside of the fermenter to monitor actual fermentation temperature. I've had people tell me that their fermentating temperature is as much as 10 degrees over the ambient air temperature, in a very active fermentation. I've had it as much as 7-8 degrees higher inside the carboy as outside of it!

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2009, 11:24 PM   #4
punk_rockin2001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Charleston, IL
Posts: 149
Liked 3 Times on 2 Posts
Likes Given: 1

Default

The room that the fermenter was in was between 50 and 55 degrees during primary and secondary. I thought maybe the room was actually too cold, but its possible the temp inside was actually too hot? Its interesting you say that because the first 2 days of primary the carboy was warm to the touch. So next time I do a high gravity brew should I put the fermenter in an ice bath?

__________________
punk_rockin2001 is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2009, 11:32 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,674
Liked 4356 Times on 3168 Posts
Likes Given: 847

Default

Quote:
Originally Posted by punk_rockin2001 View Post
The room that the fermenter was in was between 50 and 55 degrees during primary and secondary. I thought maybe the room was actually too cold, but its possible the temp inside was actually too hot? Its interesting you say that because the first 2 days of primary the carboy was warm to the touch. So next time I do a high gravity brew should I put the fermenter in an ice bath?
Not necessarily. You can buy a cheap stick-on thermometer, and monitor the temperature that way (an aquarium themometer works great, if you can't find a dedicated brew thermometer) and only put it in the ice bath if it's too warm. If the room was 50 degrees, though, there is no way the fermenter should have been over about 60-65, though. It wouldn't have been warm to the touch. That's very weird!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 12:06 AM   #6
jonbrout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 119
Liked 3 Times on 1 Posts
Likes Given: 1

Default

Just a thought...I'm not sure it is relevant but are those temps just in the daytime or monitored throughout the night as well? Couldn't large temp changes stress the yeast and produce off flavors?

__________________
jonbrout is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 02:23 AM   #7
fastricky
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
fastricky's Avatar
Recipes 
 
Join Date: Feb 2009
Location: NYC
Posts: 834
Liked 7 Times on 6 Posts

Default

Where can you find a stick-on thermometer, that's a great idea.

__________________
fastricky is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 05:57 PM   #8
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

Quote:
Originally Posted by fastricky View Post
Where can you find a stick-on thermometer, that's a great idea.
At any brew store...or most aquarium stores. They're like $2
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 06:24 PM   #9
fastricky
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
fastricky's Avatar
Recipes 
 
Join Date: Feb 2009
Location: NYC
Posts: 834
Liked 7 Times on 6 Posts

Default

Thanks...!

__________________
fastricky is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 06:34 PM   #10
Dr_Deathweed
Feedback Score: 0 reviews
 
Dr_Deathweed's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Bryan, Texas
Posts: 2,407
Liked 26 Times on 20 Posts
Likes Given: 3

Default

I have had this happen to me as well. 2 carboy's side by side in a cooler, being held at 65deg, both with Nottingham yeast (though different recipes). One had a strong banana flavor, and the other turned out nice and clean like you would expect from notty.

I just figured it was a fluke and have never had the problem again. Interesting to hear that someone else had a similar problem.

__________________

"Never ascribe to malice that which can be adequately explained by incompetence." - Napoleon Bonaparte
“An intelligent man is sometimes forced to be drunk to spend time with his fools.” - Ernest Hemingway

Fermentation CabinetAdding Faucets to a TowerDIY HopbackPortable Kegerator

Dr_Deathweed 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
Off Flavors - Why Does Yeast Hate Me? Batman General Beer Discussion 10 05-02-2009 07:24 PM
why the yeast flavors? onejdn Extract Brewing 8 08-06-2008 03:23 AM
why the yeast flavors? onejdn Extract Brewing 1 08-04-2008 10:45 PM
Re-using Yeast and Off Flavors jayhoz Recipes/Ingredients 7 05-25-2007 03:27 PM
yeast aroma, but no off-flavors Vermicous Extract Brewing 2 05-02-2007 12:36 AM