stoneyrok
Active Member
Hi,
I used to brew wine years ago, but this was my first home brew. I did a few things I should not have and wonder if that is why it is the way it is. First it is a true brew Octoberfest kit. I steeped the malt and sanitized everything so that was not the problem. I pitched the yeast too early, after it was pitched, I found my thermometer and it was about 105. fermentation kicked off quickly, and was done in about 24 hours. The specific gravity before pitch was only 1.032 or so and the kit said should be 1.042 or so. I realized later that temp will affect the SG, but since I didn't research this until later, I added 3/4 cup confection sugar, and 1/4 cup brown sugar after the first 24 hour fermentation was complete. Immediately it started to ferment again. A day later it was complete and like a dummy, I used my sanitized long spoon to stir the batch and mixed up the sediment in it, but during this I don't fee like I got much oxygen in it. I let it sit for a few more days, then racked it to a carboy. It was very cloudy, but after about a week, it cleared and there was sediment on the bottom again. I moved it to the bottling bucket and bottled it with my priming sugar. My sister was anxious to try one, so I popped one 48 hours later, and it had excellent head and we described it as strong (alcohol wise), nicely carbonated, but it had an obvious yeasty taste. I know it was young and figured it needs to condition more. So, after one week of conditioning total, I popped one more and it is still yeasty flavored. One positive note is when we opened the first bottle, there was a whitish sediment in the bottom, but when we popped the second one a week after bottling, the white had turned to black like what you see in a blue moon, just still yeasty. So my question is, is this going to be yeasty even a few weeks down the road because I stirred up the pot, or maybe because I pitched yeast at 105 or maybe oxygen did get into it when I stirred it after fermentation? Is it normal for a young beer to have a yeasty flavor or is that not normal? Meanwhile, I am brewing a new porter kit and so far it has been flawless and smells great and is sitting in the secondary now. I have a basic beer recipe in the primary fermented now a using a recipe a long time store supply owner gave me.
Thanks and sorry for the long post, i just want to make sure you have all the details. Thanks for taking the time to read this and respond if you choose to.
Regards,
Stoneyrok
I used to brew wine years ago, but this was my first home brew. I did a few things I should not have and wonder if that is why it is the way it is. First it is a true brew Octoberfest kit. I steeped the malt and sanitized everything so that was not the problem. I pitched the yeast too early, after it was pitched, I found my thermometer and it was about 105. fermentation kicked off quickly, and was done in about 24 hours. The specific gravity before pitch was only 1.032 or so and the kit said should be 1.042 or so. I realized later that temp will affect the SG, but since I didn't research this until later, I added 3/4 cup confection sugar, and 1/4 cup brown sugar after the first 24 hour fermentation was complete. Immediately it started to ferment again. A day later it was complete and like a dummy, I used my sanitized long spoon to stir the batch and mixed up the sediment in it, but during this I don't fee like I got much oxygen in it. I let it sit for a few more days, then racked it to a carboy. It was very cloudy, but after about a week, it cleared and there was sediment on the bottom again. I moved it to the bottling bucket and bottled it with my priming sugar. My sister was anxious to try one, so I popped one 48 hours later, and it had excellent head and we described it as strong (alcohol wise), nicely carbonated, but it had an obvious yeasty taste. I know it was young and figured it needs to condition more. So, after one week of conditioning total, I popped one more and it is still yeasty flavored. One positive note is when we opened the first bottle, there was a whitish sediment in the bottom, but when we popped the second one a week after bottling, the white had turned to black like what you see in a blue moon, just still yeasty. So my question is, is this going to be yeasty even a few weeks down the road because I stirred up the pot, or maybe because I pitched yeast at 105 or maybe oxygen did get into it when I stirred it after fermentation? Is it normal for a young beer to have a yeasty flavor or is that not normal? Meanwhile, I am brewing a new porter kit and so far it has been flawless and smells great and is sitting in the secondary now. I have a basic beer recipe in the primary fermented now a using a recipe a long time store supply owner gave me.
Thanks and sorry for the long post, i just want to make sure you have all the details. Thanks for taking the time to read this and respond if you choose to.
Regards,
Stoneyrok