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Old 05-15-2013, 02:57 AM   #1
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Default beer at 76 degrees

I have a three day old fermentation and a 11 day old fermentation in carboys side by side. I wanted to check the taste of the 11 day old one to help learn taste. It tasted kinda oily I guess? I checked the temp and it was at 76 degrees. The three day old very active fermentation waz at 71 degrees. Whats going on? Did the temp lead to the off taste? What do I do now? You guys have been great thanks.

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Old 05-15-2013, 03:08 AM   #2
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What yeast are you using? What types of beers?

It is probably a bit early to know for sure, but there are a lot of details left out...

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Old 05-15-2013, 11:24 AM   #3
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White labs belgian wit wlp400. Both of them are a belgian wit

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Old 05-15-2013, 01:06 PM   #4
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I'm not sure exactly what you mean by an oily taste, but it is hard to get a handle on flavors in a warm, unfinished, flat beer.

About your temps, you're right that high temps can lead to off flavors. Generally, you want to ferment in the mid - 60s or lower, if possible. Swamp coolers or tubs of water with ice can help.

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Old 05-15-2013, 03:23 PM   #5
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I have a fermentation chamber set on 67. Probably should have mentioned that. But this is a reason why im so confused about why its hot.

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Old 05-15-2013, 03:38 PM   #6
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Quote:
Originally Posted by thisisbeer View Post
I have a fermentation chamber set on 67. Probably should have mentioned that. But this is a reason why im so confused about why its hot.
Is the 67* the air temp in your chamber or is it measured on the side of the fermenter? The difference can sometimes be significant (warmer on the fermenter).
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Old 05-15-2013, 04:57 PM   #7
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Its stuck to the side of the fermenter with a piece of a koozee taped over it. Tge 76 degrees was the actual liquid temp

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Old 05-15-2013, 05:22 PM   #8
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Is the temp controller rigged to the temp probe on the fermenter? Doesn't sound like it is.

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Old 05-15-2013, 08:44 PM   #9
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It was stuck on the side of the carboy that was at 71 degrees and it is hooked to the temp controller and it was running cooling down when I checked it. Why would the 11 day old fermentation be so much hotter than the very active 3 day fermentation? And by oily I ment it kinda hangs in the mouth like u swished olive oil around in your mouth

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Old 05-15-2013, 08:57 PM   #10
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If you're describing a "slickness on your palate" that might be DMS.

White Labs has a yeast strain guide:

http://www.whitelabs.com/yeast/wlp40...ast?s=homebrew

For this particular strain you want to ferment in the 67 - 74 F range. Sounds like you probably fermented hot and that usually results in off-flavors.

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