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Old 04-22-2014, 09:39 AM   #1
allanmb
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Default All my homebrews so far taste of yeast

I am fairly new to brewing ale. I have attempted a few ales from kit so far (Festival Ales amongst others). I have been mostly very happy with the results but I have noticed that all of them have the same background taste of yeast. I have tried a few different manufacturers but they have all tasted the same. Is this a common thing in all homebrew? Or just because I have been lazy and used a kit? I have tried using finings before bottling which makes the sediment amount much less and firmer at the bottom of the bottle but there is still a taste.

The reason I ask, is that I am now tempted to try and make my own mash from scratch but I want to know if there is anything I can do to avoid this yeast taste. Either use a specific strain of yeast or other.

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Old 04-22-2014, 09:49 AM   #2
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What yeasts are you using? Fermentation schedule/temp etc..

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Old 04-22-2014, 10:30 AM   #3
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I'm not sure what the yeast is. Here are a couple of manufacturers I have used:
http://www.festivalpremiumale.co.uk/
http://www.woodfordes.co.uk/

Fermentation schedule seems to be similar for all kits I have used so far which is approx 2 weeks at 21-22 celsius. Then I someimtse put in finings and leave for 48 hours. Then bottle and leave for 1-2 weeks at approx 20C then 2-4 weeks at 5-10C

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Old 04-22-2014, 10:56 AM   #4
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Yea!! I love yeast

I typically add finings toward the end of the boil to help the cold break drop. I've never opened my fermenting beer to add it then reseal for another couple of days. This might be a part of the yeasty flavor. If you want to keg your beer you can cold crash it to stop the fermentation and many yeast strains will settle out. Check the strain of yeast with the manufacturer/breeder/packager (Wyeast and such)...some strains leave more of a yeasty impression than others.

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Old 04-22-2014, 11:15 AM   #5
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I'm inclined to say you're fermenting a little too warm. If the 21-22 is your ambient temps then the fermenting beer is likely even warmer. Try 17-19c moving forward and see if that doesn't help with the taste you're experiencing.


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Old 04-22-2014, 12:10 PM   #6
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I was really having trouble with this but found leaving my beer to bottle condition to 3-4 weeks, rather than 10-14 days really helped. Still need to be careful not to pour out the whole bottle though. Good job practice makes perfect

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Old 04-22-2014, 12:15 PM   #7
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I have a feeling that the yeast you're getting with the kit is a small amount (6 grams) of poor quality yeast and fermenting at the temperature of 21-22C is really warm for good tasting beer.

I'd suggest trying a quality yeast strain (not sure what you have available to you), a better quality kit with fresh extract and grains, and fermenting at 18C at the highest.

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Old 04-22-2014, 01:22 PM   #8
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Quote:
Originally Posted by m1batt1 View Post
I'm inclined to say you're fermenting a little too warm. If the 21-22 is your ambient temps then the fermenting beer is likely even warmer. Try 17-19c moving forward and see if that doesn't help with the taste you're experiencing.


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I am using a taped thermometer on the outside of the plastic barrel which is reading 21-22. It is in a much cooler room but I use a heated pad to raise the temp to this. Do you think that could be a problem?
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Old 04-22-2014, 01:39 PM   #9
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Quote:
Originally Posted by Yooper View Post
I have a feeling that the yeast you're getting with the kit is a small amount (6 grams) of poor quality yeast and fermenting at the temperature of 21-22C is really warm for good tasting beer.

I'd suggest trying a quality yeast strain (not sure what you have available to you), a better quality kit with fresh extract and grains, and fermenting at 18C at the highest.
Ok, I think I will try out some alternate yeast. This is where I usually order from:
http://www.home-brew-online.com/ingr...ast-c134#sort4

Are there any there you would recommend? I have been told to avoid turbo yeast like the plague!

I was thinking about this one:
http://www.home-brew-online.com/spec...le-us-05-p1394

Thanks
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Old 04-22-2014, 01:45 PM   #10
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Great beers can be made form kits. The kit is not the problem unless your source has very old stock. These kits should be fresh from the manufacturer because they are good sellers.

Buy a premium yeast separately in 11 gram packets. Keep the wort temperature at 18°C to 20°C for the first four to five days of active fermentation. The yeast can produce a 2°C to 3°C temperature increase during active fermentation. After five days the temp could rise a degree or two to help keep the yeast active.

Keep your beer in the primary for three weeks. Let the yeast clean up natural off flavors after active fermentation is complete. The extra time will also allow the yeast to drop out and form a compact cake.

Most kits have generic instructions designed to produce a beer fast. For a good beer they need to be tweaked a bit.

A forum that may have some answers also. http://www.jimsbeerkit.co.uk/forum/viewforum.php?f=12

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