Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Couldn't help myself

Reply
 
LinkBack Thread Tools
Old 01-24-2006, 03:01 PM   #1
JeepGuy
HBT_SUPPORTER.png
Feedback Score: 2 reviews
Recipes 
 
Join Date: Dec 2005
Location: Lawrence, Kansas
Posts: 221
Liked 2 Times on 1 Posts
Likes Given: 1

Default Couldn't help myself

So, I tried my first brew last night, only a week of bottle conditioning and I didn't use a secondary. I am wanting to try one again next week and then again the third, to see for myself how it changes as it ages. It tasted real yeasty, does that settle out more over time in the bottle, or is the whole batch defined in this aspect already? Does the yeasty taste settle out more if I use a secondary? I assume it does.

__________________
JeepGuy is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2006, 03:03 PM   #2
anthrobe
Feedback Score: 0 reviews
 
anthrobe's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Phoenix, AZ
Posts: 580
Liked 1 Times on 1 Posts

Default

Yes, using a secondary will help with the yeasty flavor. By removing the beer off the yeast cake, you can help keep some of the yeast flavor from penetrating the beer.

__________________
On Deck -
Primary1 -Hop Knot 10/04/07
Primary2 -
Secondary1 -
Secondary2 -
On Tap
Tap1 - Kelly's Rasberry Cream Ale 7/11/07
Tap2 - Black Stap Porter (8/25/07)
Tap3 - Hefeweizen 7/05/07
Waiting for tap\Conditioning
Keg1 -
Keg2 -
Keg3 -
Bottles
-
-

---------------------------------------------------

Last edited by anthrobe; 01-24-2006 at 03:08 PM.
anthrobe is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2006, 03:05 PM   #3
El Pistolero
Feedback Score: 0 reviews
 
El Pistolero's Avatar
Recipes 
 
Join Date: May 2005
Location: Houston, Baja Oklahoma
Posts: 3,598
Liked 13 Times on 13 Posts
Likes Given: 3

Default

The yeast will settle out as it finishes eating the priming sugar, and the flavor will blend and mellow over time. Yes, a secondary will allow time for a lot of the yeast and other stuff to settle so that it never gets into the bottle.

__________________

[/I] Up Next - Hobgoblin
After That - Czech Pilsner
Primary - Humboldt Hop Rod (4/24)
Primary - NOT Wheat AG SNCA (5/5)
Secondary -
Conditioning - SNCA Clone (3/3),

El Pistolero is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2006, 03:08 PM   #4
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

It's never to early to sample (and I mean sample) your ale. That's the only way you'll learn about the aging process.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
Dynachrome Likes This 
Reply With Quote Quick reply to this message
Old 01-24-2006, 03:09 PM   #5
JeepGuy
HBT_SUPPORTER.png
Feedback Score: 2 reviews
Recipes 
 
Join Date: Dec 2005
Location: Lawrence, Kansas
Posts: 221
Liked 2 Times on 1 Posts
Likes Given: 1

Default

Thanks. That's what I thought the secondary did, and I knew it would make the beer clearer, so I've already bought a carboy for my second batch which I'll be racking tonight. I'm also glad to hear that the yeastieness may subside still.

__________________
JeepGuy is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2006, 10:31 PM   #6
Catfish
Art by David Shrigley
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Catfish's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Nishinomiya, Japan
Posts: 845
Liked 11 Times on 3 Posts

Default

One of my beers started out tasting unpleasantly yeasty. After a bit (2 months or so) the yeastiness was gone and the beer excellent. Brew another batch or two and let that one rest.

__________________
鯰 a.k.a. なまず a.k.a. Catfish
Catfish is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2006, 11:45 PM   #7
DAAB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Posts: 379
Liked 1 Times on 1 Posts

Default

Remember in school when they taught you that due to gravity and object falls at the rate of 10m/s/s (sorry I dont know what the imperial English equivilent is for those from the us).
Well in a beer bottle, yeast sediment falls at the rate of, 'in its own sweet time'.
If you take a drink before the suggested time has elapsed there is a good chance that you will get a mouthfull of yeast cells which supprisingly enough tastes of yeast.
If you take a drink while there is a haze in the beer, caused by yeast there is a good chance supprisingly enough, it will taste of yeast.
If you wait long enough, all the yeast cells will sink to the bottom of the bottle and compact in the sediment and if poured carefully the beer will not have any taste of yeast at all. Supprisingly enough .

Be patient...and if you cant be patient, learn about finings, ironicaly the taste yeast should impart on a beer doesnt taste yeasty but thats another story.

__________________

Last edited by DAAB; 01-24-2006 at 11:58 PM.
DAAB is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools