brewinginct
Well-Known Member
- Joined
- Apr 26, 2009
- Messages
- 183
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- 3
I don't mean shake it and oxidize this promising beer. I have a Saison that will have been fermenting 60 days in 1 week.
when I sampled a month in, but when i tried it again a week later it tasted much more bitter. After making a post about it on here some suggested that it was the result of more yeast falling out of the beer. The gravity also wasn't falling to where I wanted it so I transferred to secondary and threw some rock sugar in the carboy.
Now it's bottling time. As far as I can tell, I thought this beer tasted better with more yeast suspended in it. Should I lightly agitate the yeast at the bottom of the secondary carboy as I transfer to the bottling bucket?
Will any of this impact the beer in any negative or positive way? And is 60 days too long to let a saison sit and ferment? Since transferring to secondary I've noticed these little white dots on the surface which I assume is particle/yeast. This isn't a sign of infection is it?
when I sampled a month in, but when i tried it again a week later it tasted much more bitter. After making a post about it on here some suggested that it was the result of more yeast falling out of the beer. The gravity also wasn't falling to where I wanted it so I transferred to secondary and threw some rock sugar in the carboy.
Now it's bottling time. As far as I can tell, I thought this beer tasted better with more yeast suspended in it. Should I lightly agitate the yeast at the bottom of the secondary carboy as I transfer to the bottling bucket?
Will any of this impact the beer in any negative or positive way? And is 60 days too long to let a saison sit and ferment? Since transferring to secondary I've noticed these little white dots on the surface which I assume is particle/yeast. This isn't a sign of infection is it?