Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Tripel with hot fusel alcohol flavor
Reply
 
LinkBack Thread Tools
Old 04-29-2009, 10:25 PM   #1
NicePelos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Berwyn, IL
Posts: 15
Default Tripel with hot fusel alcohol flavor

I have a Belgian tripel in the primary that has hit it's FG that has a pretty strong fusel flavor. It's only been in the primary for 2 weeks, but I'm a little concerned. I'm thinking of postponing the secondary for a couple weeks and seeing if the yeast cake clears up some of the off flavor. Does this sound like a good plan?

OG 1.079/FG 1.018
3 liter starter of Wyeast 3787 High Gravity Trappist Ale yeast.
The max. temperature the batch saw was around 78F which is the top end of the yeast's range. Thanks!

__________________

Primary:
Secondary: Belgian tripel
Bottle: American amber ale
Up next: American wheat

NicePelos is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2009, 10:33 PM   #2
SnickASaurusRex
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Posts: 431
Liked 29 Times on 7 Posts

Default

Waiting it out is always a good plan.

__________________
SnickASaurusRex is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2009, 10:45 PM   #3
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 28 Times on 28 Posts
Likes Given: 5

Default

At two weeks, a tripel is going to be way green.

Time is on your side, Kemosabe.

__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2009, 11:15 PM   #4
jonbrout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 119
Liked 3 Times on 1 Posts
Likes Given: 1

Default

Isn't 78* a little high? O.o

__________________
jonbrout is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2009, 11:28 PM   #5
VTBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: South Burlington, VT
Posts: 847
Liked 5 Times on 5 Posts

Default

Quote:
Originally Posted by jonbrout View Post
Isn't 78* a little high? O.o
nah. pushing it, but i love that yeast. I do typically add my candi sugar (boiled) after the first few days of vigorous fermentation. OH...and I hijacked...primary that guy some more.

Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness. True top cropping yeast with broad temperature range.

Origin:
Flocculation: Medium-High
Attenuation: 74-78%
Temperature Range: 64-78F, 18-25C
Alcohol Tolerance: 12% ABV
__________________
  • Fermenting: Cherry Stout
  • On Tap: Town Hall Hope & King Scotch Ale, Red Hook ESB

Recipes And Blogs: ClubHomeBrew
VTBrewer is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2009, 11:29 PM   #6
NicePelos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Berwyn, IL
Posts: 15
Default

Quote:
Originally Posted by jonbrout View Post
Isn't 78* a little high? O.o
It's probably a little high and probably one of the reasons for the fusels. However, I really wanted some good fruity esters for this beer and other than the fusel flavor it's friggen delicious!
__________________

Primary:
Secondary: Belgian tripel
Bottle: American amber ale
Up next: American wheat

NicePelos is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2009, 11:53 PM   #7
spage
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Columbus, OH
Posts: 84
Default

+1 on "give it time". Whether or not you leave it on the yeast cake, there will be plenty enough yeast in suspension to complete a secondary fermentation and eat the nasties that the yeast left behind in round 1.

__________________

"Drinking tripel makes me see double and act single."

spage is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2009, 11:57 PM   #8
Parker36
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Lesotho
Posts: 4,776
Liked 22 Times on 20 Posts
Likes Given: 4

Default

Time. More time. I would go another 2 weeks in primary, then bump to secondary for a month, then bottle and wait another 2-3months

__________________
Parker36 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Solvent/Fusel Alcohol Flavor Using Homegrown Yeast althalos Brew Science 10 12-18-2013 09:54 PM
Fusel alcohol??? PAbrewer Beginners Beer Brewing Forum 7 12-06-2012 12:04 PM
Smoky flavor in Belgian Tripel JRuined Beginners Beer Brewing Forum 5 10-01-2009 06:14 PM
Fusel Alcohol Machine?? GIusedtoBe General Techniques 2 06-21-2008 08:25 PM
strong alcohol flavor poetic_entropy Extract Brewing 5 03-06-2007 08:43 PM