CnnmnSchnpps
Well-Known Member
Need help figuring out a problem with my latest batch. It was a partial boil, steeped grains + extract irish red (got the recipe on here somewhere, it's called Patricl I believe).
Primary around 65 for 3 weeks, bottled with dextrose, been bottle conditioning for 6-7 weeks now. My computer crashed so I don't have the gravities anymore but it fermented out to about 75% apparent atten.
I've been trying it about once a week since week 3, and the result is a little strange. One bottle around week 4 was a nice malty red ale. It was nice. I was happy
The rest have exhibited a chill haze / yeast bite that doesn't seem to be going away. Beer will be nice and clear in the bottle at room temp, then once I chill it in the fridge it becomes cloudy. When I taste it, it has a sharp off flavor that tastes like yeast so I assume that is yeast bite.
Now at this point, the beer is bottled so I know there isn't anything I can really do, but I am wondering what are the usual suspects for this kind of thing as far as process goes. The chill haze doesn't bother me too much, and I've made some upgrades since that should take care of it (full boils, wort chiller).
However, the yeasty taste is less than enjoyable and needs to go away. Any tips would be greatly appreciated..
Thanks
-D
Primary around 65 for 3 weeks, bottled with dextrose, been bottle conditioning for 6-7 weeks now. My computer crashed so I don't have the gravities anymore but it fermented out to about 75% apparent atten.
I've been trying it about once a week since week 3, and the result is a little strange. One bottle around week 4 was a nice malty red ale. It was nice. I was happy
The rest have exhibited a chill haze / yeast bite that doesn't seem to be going away. Beer will be nice and clear in the bottle at room temp, then once I chill it in the fridge it becomes cloudy. When I taste it, it has a sharp off flavor that tastes like yeast so I assume that is yeast bite.
Now at this point, the beer is bottled so I know there isn't anything I can really do, but I am wondering what are the usual suspects for this kind of thing as far as process goes. The chill haze doesn't bother me too much, and I've made some upgrades since that should take care of it (full boils, wort chiller).
However, the yeasty taste is less than enjoyable and needs to go away. Any tips would be greatly appreciated..
Thanks
-D