EvilBrewer
Well-Known Member
I've done 3 all grain batches using either Wyeast American Ale II or White Labs American Ale...I can't remember the exact names. But it's whatever was recommended for a Sierra Nevada PA clone. I also did a clone of Bell's Two Hearted IPA using the yeast strain that was recommended. Again...I think it was American Ale II or IV.
I use starters every time. I see temps of about 70-72 during the peak of fermentation...and about 67-68 afterward. I keg the beer afterward and have bottled a few six packs using a beer gun.
I'm about as careful as is practical when it comes to sanitation and the avoidance of oxidation post yeast pitching.
Each time, I get flavors that I consider 'off' in some way--especially when taste-tested against their professionally brewed counterpart. It's almost an over-sweetness that isn't quite right. And there are other flavors in there (subtle as the may be) which seem to cover up the flavor of the malt.
I've brewed 2 batches of all-grain using dry yeast (a blonde and an Oktoberfest-inspired Ale). Both have turned out great...much better than with any liquid strain I've used. My friends and I have agreed that they tasted like they could have come from a beer store (Just to be clear...I consider this a good thing!)
Anyone else have problems with liquid yeast?? Are they supersensitive to temperature?? I'm wondering if I should keep them in a water tub or something to keep the temperature lower during peak fermentation.
I use starters every time. I see temps of about 70-72 during the peak of fermentation...and about 67-68 afterward. I keg the beer afterward and have bottled a few six packs using a beer gun.
I'm about as careful as is practical when it comes to sanitation and the avoidance of oxidation post yeast pitching.
Each time, I get flavors that I consider 'off' in some way--especially when taste-tested against their professionally brewed counterpart. It's almost an over-sweetness that isn't quite right. And there are other flavors in there (subtle as the may be) which seem to cover up the flavor of the malt.
I've brewed 2 batches of all-grain using dry yeast (a blonde and an Oktoberfest-inspired Ale). Both have turned out great...much better than with any liquid strain I've used. My friends and I have agreed that they tasted like they could have come from a beer store (Just to be clear...I consider this a good thing!)
Anyone else have problems with liquid yeast?? Are they supersensitive to temperature?? I'm wondering if I should keep them in a water tub or something to keep the temperature lower during peak fermentation.