thedubliner

Recipes 

Thanks for the feedback.

So.... to answer :

The first bottles were about 4 weeks conditioning, and chilled around 48 hours. I've just put a few more in the fridge (they are now about 8 weeks old) - and will leave them chilling for 4-5 days before tasting.

I always pour into my nice pilsner glass, leaving the sediment at the end. If I included any of the cloudy beer at the end it would be very yeasty, and thats the same yeast smell and flavour that I get off the rest of the beer. Its not extremely strong, but not good all the same.

I had bottled with spring water before but had the same result.

Fermentation temp was 21-22C (70-71.6F)

I bottled direct from primary into sanitised bottles. The beer seemed very clear going in - and smelled good - which leads me to belive its the coopers drops !? It's agony thinking I could have just carbed it as it was then with CO2 and drank it straightaway...

But instead I just have another yeasty batch..

scottab

Recipes 

My understanding of the coopers drops is that they are pills of compressed sugar and should not cause any yeast flavor. Have you tried priming sugar instead of the drops?

twistr25

Recipes 

Perhaps the slightly warm fermenting temps are causing some issue. Are those temps that of your fermenting room or the actual beer. Either way you probably need up to 5 degrees cooler. Possible this is part of the problem as well.

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Primary: Nothing
Bottled: Dark Skies Black IPA, Sunrise Honey Rye Pale Ale, Yooper's Oatmeal Stout
Kegs: None owned....yet
Future: Scheming
Previous: Copper Coil Irish Red Ale, Boxer Brown Ale, Out of Your Gourd Pumpkin Ale

RainyDay

Recipes 

I havent seen this mentioned yet: Try using a secondary after 7-10 days in the primary (basically once fermentation is done). If the beer is sitting on the big yeast cake for 4 weeks, you're probably getting more of the yeast flavor out of it than if you transferred. In addition, try using US05 from Safale; Its a very clean yeast.

KISS Brew

Recipes 

I'd be surprised if this was the source, but what sanitizer are you using?

__________________
Fermenting / Conditioning:
Beyond the Pale Ale, Cut and Dry Stout

Bottled:
Hoptoberfest IPA, Oktoberfest Ale, Blonde Ale, Scottish Ale, Oatmeal Stout, Edwort's Apfelwein, Janet's Brown Ale, Irish Red Ale, Strawberry Wheat, ESB, Belgian Pale Ale

KISS Brew Homebrewing Blog

Most recent post: Beyond the Pale Ale Recipe

KISS Brew

Recipes 

This is 100% false, based on my experience.

__________________
Fermenting / Conditioning:
Beyond the Pale Ale, Cut and Dry Stout

Bottled:
Hoptoberfest IPA, Oktoberfest Ale, Blonde Ale, Scottish Ale, Oatmeal Stout, Edwort's Apfelwein, Janet's Brown Ale, Irish Red Ale, Strawberry Wheat, ESB, Belgian Pale Ale

KISS Brew Homebrewing Blog

Most recent post: Beyond the Pale Ale Recipe

HawksBrewer

Recipes 

Completely false. In my experience 3-4 weeks is perfect for the yeast to clean up after itself. I know other brewers on here have left beer on yeast cakes for months on end and turned out quality beers w/o off any flavors.

He did use US05. It was in the OP.

RainyDay

Recipes 

Not saying off flavors, i'm saying yeast flavors. In my experience, getting the beer off the yeast cake leaves the beer with less yeast flavor. Results may vary I suppose.

HawksBrewer

Recipes 

Not trying to get into a back and forth here...

I generally consider a yeasty flavor to be an off-flavor in that it is usually unintentional, and in this case is clearly not desired.

RainyDay

Recipes 

I suppose we can just agree that our specific experiences have yielded different results and just move on.