Just sampled the porter I brewed up a little while back, and it has a strong yeast flavor. I let it settle in the fridge for two days before sampling, so I'm curious what might be causing this flavor. Surprised too because I used Wyeast 1056 which is supposed to have a fairly clean profile. Perhaps I just have to let it sit for a while, but I thought I'd throw it out there for input. Here's my recipe:
(2.5 Gallon Batch)
3# Light Pils DME
1/3# Chocolate
1/4# Crystal 80
1/4# Carapils
1/8# Belgian Black
3/4 oz Cascade Whole Leaf (FWH)
Wyeast 1056 (washed, 1/2 quart starter)
Steep grains 30 min at 152. Fermented at 63-65. FG 1.018. Primary 4 weeks. Has been in bottles 2 weeks.
So, I think I'll have a pretty tasty beer if I can cut down on the yeastiness. Its pretty fruity, and I thought I wouldn't have any problem with that if I kept the fermentation a bit cooler. I have no problem letting it sit a while longer. If I do, should I leave them at room temp (65) or put them in the basement (55) to help drop out the yeast?
(2.5 Gallon Batch)
3# Light Pils DME
1/3# Chocolate
1/4# Crystal 80
1/4# Carapils
1/8# Belgian Black
3/4 oz Cascade Whole Leaf (FWH)
Wyeast 1056 (washed, 1/2 quart starter)
Steep grains 30 min at 152. Fermented at 63-65. FG 1.018. Primary 4 weeks. Has been in bottles 2 weeks.
So, I think I'll have a pretty tasty beer if I can cut down on the yeastiness. Its pretty fruity, and I thought I wouldn't have any problem with that if I kept the fermentation a bit cooler. I have no problem letting it sit a while longer. If I do, should I leave them at room temp (65) or put them in the basement (55) to help drop out the yeast?