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joetothemo · 04-05-2011, 01:01 AM

Quote:

Originally Posted by togodoug

thanks.As to point 3, I've used one 5 oz pack of Muton, could that betoo little and not good yeast?

5 Grams? Yes. That is an underpitch.

JohnTheBrewist · 04-05-2011, 01:02 AM

Quote:

Originally Posted by togodoug

thanks and yes I had two threads under two different topics. I am Desperate!
I willl go with SAFALE yeast when it arrives. Thoughts on dry pitching or rehydrating it first?
What is OR water?The water I used claims to use sediment filtration, ion exchanger, activated carbon filtration, revers osmosis, ozonation and ultra violate sterilization.

"RO Water" is water that has been filtered through a reverse osmosis system. You are looking for water with very little to no mineral content. It sounds like the water your using has that, but as I said, it needs to be for all of your water not just half of it.

***Yooper*** · 04-05-2011, 01:03 AM

Quote:

Originally Posted by joetothemo

5 Grams? Yes. That is an underpitch.

Yes, and not only that, "Munton's" is the worst yeast you could use. Cooper's would be the second-worse. Try a good quality dry yeast if you can get one- like nottingham (Danstar), Safale s04 or S05, and try to keep the fermentation temperature (and pitching temperature) under 70 degrees.

I still think it's the water. Beer is 90% water, and it's the biggest part of the flavor. could you try a batch with 100% distilled/RO purchased water and see if that fixes the problem?

togodoug · 04-05-2011, 01:04 AM

Quote:

Originally Posted by stratslinger

Correct me if I'm wrong here - but banana-like flavors are typically caused by something going on during fermentation... Different yeasts can and will impact this, but most banana flavors I've heard of have been related to too-warm fermentation temps.

How confident are you that the fermenter is really staying around 65? I'm going to go out on a limb and say the bad bananas flavor probably came from one of the earlier batches; you did mention those fermented around 80, right?

Bottom line, if you're confident that you're keeping the temp consistently around 65, I'd definitely look to something other than muntons yeast - Safale makes a good variety of quality dry yeasts, and none of them have done me wrong yet, while I've heard mixed reviews on Munton's.

I'm real sure I'm keeping the fermenting below 70, about 62 to 68. I check the temp in the cooler which holds the fermenter 3 times a day. I willl go with SAFALE yeast when it arrives. Thoughts on dry pitching or rehydrating it first?
The water I used claims to use sediment filtration, ion exchanger, activated carbon filtration, revers osmosis, ozonation and ultra violate sterilization. I can get distilled and have used that mixed with the drinking water 50/50

tchuklobrau · 04-05-2011, 01:04 AM

I cant say as to if it is good yeast as I have never used muton's yeast. A freind of mine used it once and says he will never use it again. wish i could help more there.

togodoug · 04-05-2011, 01:09 AM

Quote:

Originally Posted by Yooper

Yes, and not only that, "Munton's" is the worst yeast you could use. Cooper's would be the second-worse. Try a good quality dry yeast if you can get one- like nottingham (Danstar), Safale s04 or S05, and try to keep the fermentation temperature (and pitching temperature) under 70 degrees.

I still think it's the water. Beer is 90% water, and it's the biggest part of the flavor. could you try a batch with 100% distilled/RO purchased water and see if that fixes the problem?

Thanks I willl go with SAFALE yeast when it arrives. Thoughts on dry pitching or rehydrating it first?
What is OR water?The water I used claims to use sediment filtration, ion exchanger, activated carbon filtration, revers osmosis, ozonation and ultra violate sterilization.
I can get several brands of bottled water and distilled. Recomondations?

togodoug · 04-05-2011, 01:11 AM

Quote:

Originally Posted by BierHerr

"RO Water" is water that has been filtered through a reverse osmosis system. You are looking for water with very little to no mineral content. It sounds like the water your using has that, but as I said, it needs to be for all of your water not just half of it.

he water I use claims to be OR

joetothemo · 04-05-2011, 01:15 AM

Quote:

Originally Posted by togodoug

Thanks I willl go with SAFALE yeast when it arrives. Thoughts on dry pitching or rehydrating it first?
What is OR water?The water I used claims to use sediment filtration, ion exchanger, activated carbon filtration, revers osmosis, ozonation and ultra violate sterilization.
I can get several brands of bottled water and distilled. Recomondations?

My beer jumped up a notch when I started doing 3 things:

Using Safale US-05 (Washing it, reusing it and making appropriate starters)
Charcoal filtering and pre-boiling my water
Learning a little patience (still working on this one)

JohnTheBrewist · 04-05-2011, 01:18 AM

Quote:

Originally Posted by togodoug

he water I use claims to be OR

Yes, but you said you only used it for half of the water. Don't mix your waters, just use 100% RO Filtered, Deionized, or Distilled water all from the same company.

I recommend rehydrating your yeast. See here for more info on that.

XXguy · 04-05-2011, 01:33 AM

The only part I've got to add is that living on an island like Saipan, I'd be wondering if the local "drinking water" place was keeping the Reverse Osmosis system serviced & maintained like they should - ie:changing out filters & membranes at regular intervals.

I'd try getting water from another source - or preboiling the water prior to using it for brewing.

You might want to see how they test the water - if the Water Station is keeping up on stuff, they should be testing the water regularly & replacing the membrane when Total Dissolved Solids start to inch up.

Good luck with it.