Fijidave12
Well-Known Member
I have had number of different problems with the first lager, none of which I have ever experienced with ales. I understand the brewing process, yeast starters, and wort aeration; sanitation hasn't been an issue; fermentation temps under control.
It is a Munich Helles with WLP830. I was using an older pack of the yeast. Maybe a couple months past prime at most. But this never caused problems in the past with the help of a starter. (I just made a starter for Ringwood and Kolsch from the same time frame with no issue.) I stepped it up three times at room temp (1.020 for the first time and 2L of 1.040 for the second and third) and then crashed/decanted. There was visible yeast growth in the starter after each step, but was very slow to ferment out. I pitched at 51f, and after the first week I noticed little to no activity in carboy. So even at the 7-day mark, the samples pulled for gravity readings showed barely any fermentation, and the wort still tasted as fresh as the day I brewed it, with no off flavors, or signs of fermentation. I gave it a couple more days, while waiting on a new second vial of 830, with no change. I just assumed the older yeast had quit after fermenting the starters. Made another starter/crashed/decanted and then pulled the wort off the original yeast cake and then pitched the new. Within 8 hours there was quite a bit of visible activity. Over the course of the next 2 weeks, it dropped to 1.024 (originally from 1.051). I raised it for a d-rest to 59f per Jamil's suggest. 3 days later. Nothing. 1.024. Roused the yeast. Dropped to 1.023 over a couple more days. Raised to 68f, which I saw on a couple posts here on HBT suggesting that temp for a d-rest. 2 days later, 1.022. As of this morning, it's hovering around 1.021. It would be nice to start lagering soon, but it has stalled and still needs to drop another another .010. Should I leave it or go ahead and lager. I'm in no rush with it, been 5 weeks thus far. Just would be nice to have the ferm chamber back for a couple ales.
But here is another set of problems. It smells like pot roast; not a raw beef smell, but pot roast--more aromatic. It has that umami character to it. It also has that same taste. I haven't found much in terms of this problem, but what I have found leans towards yeast autolysis. I wouldn't think this is the problem since the first pack of yeast seemed to revive in the starter but then flaked in the wort. I haven't started lagering yet, so this could very well dissipate over time. But I certainly would not classify it as sulfurous at all. I’ve left the gravity samples in the fridge overnight and the aroma seems to dissipate somewhat, but the flavor still seems to remain.
So if anyone has any suggestions or input for the stalled yeast issue, or better yet this aroma/taste issue, please let me know. Wasn't sure if the two problems could be related. I guess the worst thing I have is 5 gallons of pot roast flavored beer to start braising a whole lot of beef this summer.
Here's the recipe:
8.25# Pilsner
6oz Wheat
5oz Munich
3oz Aromatic
1.25oz Tettang (60 min)
WLP830
90 min mash
90 min boil
It is a Munich Helles with WLP830. I was using an older pack of the yeast. Maybe a couple months past prime at most. But this never caused problems in the past with the help of a starter. (I just made a starter for Ringwood and Kolsch from the same time frame with no issue.) I stepped it up three times at room temp (1.020 for the first time and 2L of 1.040 for the second and third) and then crashed/decanted. There was visible yeast growth in the starter after each step, but was very slow to ferment out. I pitched at 51f, and after the first week I noticed little to no activity in carboy. So even at the 7-day mark, the samples pulled for gravity readings showed barely any fermentation, and the wort still tasted as fresh as the day I brewed it, with no off flavors, or signs of fermentation. I gave it a couple more days, while waiting on a new second vial of 830, with no change. I just assumed the older yeast had quit after fermenting the starters. Made another starter/crashed/decanted and then pulled the wort off the original yeast cake and then pitched the new. Within 8 hours there was quite a bit of visible activity. Over the course of the next 2 weeks, it dropped to 1.024 (originally from 1.051). I raised it for a d-rest to 59f per Jamil's suggest. 3 days later. Nothing. 1.024. Roused the yeast. Dropped to 1.023 over a couple more days. Raised to 68f, which I saw on a couple posts here on HBT suggesting that temp for a d-rest. 2 days later, 1.022. As of this morning, it's hovering around 1.021. It would be nice to start lagering soon, but it has stalled and still needs to drop another another .010. Should I leave it or go ahead and lager. I'm in no rush with it, been 5 weeks thus far. Just would be nice to have the ferm chamber back for a couple ales.
But here is another set of problems. It smells like pot roast; not a raw beef smell, but pot roast--more aromatic. It has that umami character to it. It also has that same taste. I haven't found much in terms of this problem, but what I have found leans towards yeast autolysis. I wouldn't think this is the problem since the first pack of yeast seemed to revive in the starter but then flaked in the wort. I haven't started lagering yet, so this could very well dissipate over time. But I certainly would not classify it as sulfurous at all. I’ve left the gravity samples in the fridge overnight and the aroma seems to dissipate somewhat, but the flavor still seems to remain.
So if anyone has any suggestions or input for the stalled yeast issue, or better yet this aroma/taste issue, please let me know. Wasn't sure if the two problems could be related. I guess the worst thing I have is 5 gallons of pot roast flavored beer to start braising a whole lot of beef this summer.
Here's the recipe:
8.25# Pilsner
6oz Wheat
5oz Munich
3oz Aromatic
1.25oz Tettang (60 min)
WLP830
90 min mash
90 min boil