JollyToper
Well-Known Member
I brewed a Scottish 80 and I'm getting a green apple taste after 12 days in the primary. Im pretty sure it is acetaldehyde from over pitching yeast.
I made a 1 L Y1056 starter appropriate for a 5.5 gallon batch, gravity of 1.050, and using a stir plate. While I hit my OG I only put about 4.4 gallons in the carboy (thus a 25% over-pitch). When I pitched into wort I oxygenated for 50 seconds and fermented at 65 degrees. I crash chilled it after 12 days to make it easier to siphon the beer off the yeast into the keg.
My hope is that it will clean itself up with time. It is in a keg now at room temp (about 77*) and I have not filtered it so there is still some yeast. If it does not clean up on its own I was planning to add a little healthy yeast back in to finish absorbing the acetaldehyde.
Assuming this was simply a green beer issue and not being able to get to the LHBS for a couple of days, I repitched the yeast into a blonde (I know it is the wrong sequence SRM-wise). I would think that the active fermentation of the blonde would clean up any green able taste in the small amount of Scottish 80 that got pitched into the blonde with the yeast.
I am hoping that this is not an infection and that I ruined two batches.
What do you guys predict? Am I screwed or will I have two mellowed out beers in a few weeks?
Thanks,
Dan
I made a 1 L Y1056 starter appropriate for a 5.5 gallon batch, gravity of 1.050, and using a stir plate. While I hit my OG I only put about 4.4 gallons in the carboy (thus a 25% over-pitch). When I pitched into wort I oxygenated for 50 seconds and fermented at 65 degrees. I crash chilled it after 12 days to make it easier to siphon the beer off the yeast into the keg.
My hope is that it will clean itself up with time. It is in a keg now at room temp (about 77*) and I have not filtered it so there is still some yeast. If it does not clean up on its own I was planning to add a little healthy yeast back in to finish absorbing the acetaldehyde.
Assuming this was simply a green beer issue and not being able to get to the LHBS for a couple of days, I repitched the yeast into a blonde (I know it is the wrong sequence SRM-wise). I would think that the active fermentation of the blonde would clean up any green able taste in the small amount of Scottish 80 that got pitched into the blonde with the yeast.
I am hoping that this is not an infection and that I ruined two batches.
What do you guys predict? Am I screwed or will I have two mellowed out beers in a few weeks?
Thanks,
Dan