So I recently brewed two beers with the same yeast, an ESB and a Robust Porter. The yeast I used was WLP037 Yorkshire Square. I got this yeast from another local brewer after it was harvested from something he'd done (I believe a cider).
Upon receiving the yeast from my buddy I grew up a 1L starter on my stirplate for about 30 hours and harvested it down into a a few vials. Then for each beer I grew another 1L starter on my stirplate for about 24 hours, cold crashed, decanted, then pitched the yeast.
The ESB was pretty was well temp controlled, I had the ambient between 64-66F for about the first week since we had nice, cool temps. The fermenter was sitting in a tub of water to just stop rapid temp fluctuations.
The Porter was temp controlled well for about the first 48 hours, though it was higher than the ESB, more upper 70's as it was a lot warmer at this point. After that I was going on vacation, so I had no choice but to let it sit. I know that room got up into the high 70's while I was gone, but I was hoping that with the bulk of fermentation over I should be OK.
So I entered both of these beers into a competition this past weekend, and though I got no hot alcohol flavours when I tasted the ESB last Thursday and just a little on the Porter, they both now have much stronger hotness and I got dinged for it at the comp. So the Porter I understand, but the ESB came out of nowhere with this!
First thing that's weird is that this was nonexistant in the ESB before and now is very noticeable (I don't want to finish a glass even), second is that I would get an fusels with a reasonably well controlled fermentation.
I'm starting to question the yeast's health, but I can't find any definitive info that would lead me to believe that poor yeast health would cause this alone. Anyone have any ideas at what could be wrong? I'm going to let the ESB sit a while and may also clear it with some gelatin, since a few days at 33F didn't seem to clear it all the way.
Upon receiving the yeast from my buddy I grew up a 1L starter on my stirplate for about 30 hours and harvested it down into a a few vials. Then for each beer I grew another 1L starter on my stirplate for about 24 hours, cold crashed, decanted, then pitched the yeast.
The ESB was pretty was well temp controlled, I had the ambient between 64-66F for about the first week since we had nice, cool temps. The fermenter was sitting in a tub of water to just stop rapid temp fluctuations.
The Porter was temp controlled well for about the first 48 hours, though it was higher than the ESB, more upper 70's as it was a lot warmer at this point. After that I was going on vacation, so I had no choice but to let it sit. I know that room got up into the high 70's while I was gone, but I was hoping that with the bulk of fermentation over I should be OK.
So I entered both of these beers into a competition this past weekend, and though I got no hot alcohol flavours when I tasted the ESB last Thursday and just a little on the Porter, they both now have much stronger hotness and I got dinged for it at the comp. So the Porter I understand, but the ESB came out of nowhere with this!
First thing that's weird is that this was nonexistant in the ESB before and now is very noticeable (I don't want to finish a glass even), second is that I would get an fusels with a reasonably well controlled fermentation.
I'm starting to question the yeast's health, but I can't find any definitive info that would lead me to believe that poor yeast health would cause this alone. Anyone have any ideas at what could be wrong? I'm going to let the ESB sit a while and may also clear it with some gelatin, since a few days at 33F didn't seem to clear it all the way.