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Old 12-24-2007, 01:58 AM   #1
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Default Beer tastes like yeast

O.K. So I know that I tried my beer to early (10 days) but it tastes really strong of yeast. It is an IPA so I am hoping that it could just need time to do its thing. There is no green apple taste. And yes I have read the H ow to Brew By John Palmer. any one else experience this?

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Old 12-24-2007, 02:01 AM   #2
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Your beer tastes like yeast because the yeast hasn't had time to drop out of suspension. Just give it some time (like another MONTH!). The yeasty flavor will subside, the beer will clear up, and all will be well.

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Old 12-24-2007, 02:11 AM   #3
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I figured as much but needed the reassurance. Thanks.

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Old 12-24-2007, 10:44 AM   #4
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Sounds like you bottled a little early also. If you don't secondary, next time leave your brew in the primary for a week or two longer before bottling.

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Old 12-24-2007, 02:02 PM   #5
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Quote:
Originally Posted by boo boo
Sounds like you bottled a little early also. If you don't secondary, next time leave your brew in the primary for a week or two longer before bottling.
Bingo. if this beer sat in primary 10 days and was then bottled, it'll take quite a while to loose the yeasty flavor in the bottle. this is exactly what a secondary is for (not fermentation, but clearing the beer of excess yeast).

a pale ale should definitely be secondaried since it should be a clear beer.

a hefeweizen should be cloudy so it needs no secondary.
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Old 12-24-2007, 06:56 PM   #6
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yeah. I was overanxious with this batch. I racked it to the secondary only 4 days in. I then bottled when I got consistent gravity readings @ 1.012 after 15 days. I am hoping that in another month I might be able to get rid of the yeast taste.

I just racked a Fat Tire Clone into the secondary . I let it go in the primary for eight days this time and am going to give it three weeks in the secondary to clear.

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Old 12-24-2007, 07:02 PM   #7
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Your beer probably tasted less yeasty coming out of the secondary. But...since you added priming sugar to carbonate, you've re-awakened the yeast so they can digest the sugar and carbonate.

Once your bottles are fully matured, (3-4 weeks room temp), then chill them for a week and the yeast will fall out like lead turds.

Make sure to do one, smooth, continuous poor into a glass and leave the yeast sediment behind in the bottle.

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Old 12-24-2007, 07:16 PM   #8
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this beer sounds like it'll have a lot more sediment in the bottle. don't let that discourage you. just gotta be patient. you simply can't rush good beer.

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Old 12-24-2007, 07:48 PM   #9
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Also, leave the brew in primary longer. I leave it in primary until it is completly finished, before racking to secondary, regardless of what I'm brewing.

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