binaryc0de
Torrence Brewing
Ive come across something odd with this particular brew. It is still very young (2 weeks in Primary and 1 week dry hopped in secondary) and I am considering dumping it. I know
I know! Never dump beer
It could get better with age. Knowing this I probably wont completely dump it even if I dump any of it (just running out of storage room). Heres the history
Brew day went great, hit all the numbers, decent eff. and every thing (OG was 1.059 and I used Wyeast Thames Valley II). I didnt check the date on the Wyeast package and since I wasnt at real high gravity I just smacked the pack and pitched the yeast to well oxygen diffused (30 mins with aquarium pump and diffuser stone) well cooled wort. It was kept in my fermentation chamber at 63*F while I went on a 3 day vacation. When I came home no signs of fermentation (hydrometer confirmed). Figured weak yeast and probably should have made a starter. RDWHAHB So I raised the temperature a few degrees to 67*F and next day (although slow) I had active fermentation. Its been about 3 weeks and fermentation is complete (FG 1.017) but even after dropping the temperature to 45*F for a week the beer is still very cloudy and will not clear. Further more the beer taste watery (light), a little yeasty, and just overall not good (not typically how it should taste at this stage) but very similar to a lighter very young lager before it has finished the lagering phase even though this is an ale. So that said I know its not an infected batch but probably the results of stressed out yeast. My question is not about the taste but rather why the haze? Can this be due to stressed yeast as well? There is nothing in the recipe I used that would, under normal circumstances, contribute to the haze. The mash was kept at 154*F and 170*F for batch sparge.
Brew day went great, hit all the numbers, decent eff. and every thing (OG was 1.059 and I used Wyeast Thames Valley II). I didnt check the date on the Wyeast package and since I wasnt at real high gravity I just smacked the pack and pitched the yeast to well oxygen diffused (30 mins with aquarium pump and diffuser stone) well cooled wort. It was kept in my fermentation chamber at 63*F while I went on a 3 day vacation. When I came home no signs of fermentation (hydrometer confirmed). Figured weak yeast and probably should have made a starter. RDWHAHB So I raised the temperature a few degrees to 67*F and next day (although slow) I had active fermentation. Its been about 3 weeks and fermentation is complete (FG 1.017) but even after dropping the temperature to 45*F for a week the beer is still very cloudy and will not clear. Further more the beer taste watery (light), a little yeasty, and just overall not good (not typically how it should taste at this stage) but very similar to a lighter very young lager before it has finished the lagering phase even though this is an ale. So that said I know its not an infected batch but probably the results of stressed out yeast. My question is not about the taste but rather why the haze? Can this be due to stressed yeast as well? There is nothing in the recipe I used that would, under normal circumstances, contribute to the haze. The mash was kept at 154*F and 170*F for batch sparge.