xxHelderxx
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- Jul 2, 2006
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Hi everyone, I'm on my 2nd AG batch of beer and I ran into some issues.
Background:
Brewing an Arrogant Bastard clone- Target OG 1.084, Actual OG 1.074
I brew at a friends house and stayed there overnight. My fermentation started WAY too hot, at about 80 degrees in the morning when I checked on it (about 8 hours after pitching) It was going nuts, I had to transport it from where I brewed to my apt, which agitated the fermentation and got it going nuts. When I got it to my apt, I cooled it down to about 72 degrees and acitivity in the airlock slowly subsided. After about 2 days, I was seeing no activity at all, and no foam krausen on top of the beer. I took a hydrometer reading and it appeared as though I still had some sugar left, so I added some yeast re-energizer and gave it a good stir to try and get the yeast back into suspension.
2 days later and the beer is producing what smells like a very alcoholic scent. Before adding re-energizer, the smell was distinctly hoppy. There are some bubbles on top so I think there MAY be some activity, I want to give it a few days before I take my 2nd hydrometer reading.
Ok so here's my question- I've heard/read varying things in regards to leaving beer sit on a yeast cake when its done fermenting. I'm thinking of leaving it on there for a week or so because I've heard that it can clean out some of the unwanted byproducts of fermentation. However, I've also heard that you risk off flavors resulting from autolysis.
How do I know where I stand?
Thanks for any help guys!
Background:
Brewing an Arrogant Bastard clone- Target OG 1.084, Actual OG 1.074
I brew at a friends house and stayed there overnight. My fermentation started WAY too hot, at about 80 degrees in the morning when I checked on it (about 8 hours after pitching) It was going nuts, I had to transport it from where I brewed to my apt, which agitated the fermentation and got it going nuts. When I got it to my apt, I cooled it down to about 72 degrees and acitivity in the airlock slowly subsided. After about 2 days, I was seeing no activity at all, and no foam krausen on top of the beer. I took a hydrometer reading and it appeared as though I still had some sugar left, so I added some yeast re-energizer and gave it a good stir to try and get the yeast back into suspension.
2 days later and the beer is producing what smells like a very alcoholic scent. Before adding re-energizer, the smell was distinctly hoppy. There are some bubbles on top so I think there MAY be some activity, I want to give it a few days before I take my 2nd hydrometer reading.
Ok so here's my question- I've heard/read varying things in regards to leaving beer sit on a yeast cake when its done fermenting. I'm thinking of leaving it on there for a week or so because I've heard that it can clean out some of the unwanted byproducts of fermentation. However, I've also heard that you risk off flavors resulting from autolysis.
How do I know where I stand?
Thanks for any help guys!