Jes2xu
Well-Known Member
Sorry mash percent not extract!
Sent from my iPad using Home Brew
Sent from my iPad using Home Brew
You should rinse the junk out of the yeast cake and only use about a third of it.
Dump a litre of boiled and cooled water onto the cake, swirl and decant into a jug. Leave about 15minutes for the trub to settle out, the yeast stays in suspension longer so pour a third off and use that.
You can store the rest of the yeast...
https://www.homebrewtalk.com/f163/yeast-washing-illustrated-revisited-318684/
So I made a pilsner a few weeks ago and im starting to think i may have an infection... Have never lost a batch due to an infection so not sure if i am just being paranoid or have a legitimate ruined batch on my hands.
I used pilsner malt, a little carapils and 100% Nelson Sauvin hops; pitched 2packs of M84 bohemian lager yeast and off it went. Smelt delicious during fermentation and all seemed ok. The temp got a bit on the high side (around 16C at one point) but generally fermented at 12C steadily and filled the room with hoppy goodness. Primary is now well and truly over (at least 10days since it finished) and I lifted the lid to have a smell and it Smelt like a bad fart (lol). Not sure what this means but it doesn't smell like regular beer at this stage and actually is pretty gross; i was not keen to investigate further as the smell was very off-putting. I Didn't see any noticeable signs of anything irregular though. What should I do next? how do i really know if it is infected and needs to be dumped?
Yeah sulphur is exactly how I would describe it actually, awesome thanks man that's great news (there's still hope). Can't be light strike as it hasn't moved from the basement.
I will chuck it on the heat pad tonight and bring up the temp for a few days. Looks like I need to get around to buying an old fridge though, have been putting that off
If its suplhur, its pretty normal, if not then yes, but give it time, as its a lager/pilsner, if you haven't done a D-Rest do it (lift to around 21 degrees for a period of time) someone else will be able to give you a good time frame for howlong, then get it into a cold fridge for minimum of 4 weeks, at the coldest you can, without freezing it obviously. by that stage, you should be able to tell by taste if theres an infection.
the other possibility is you've skunked it, with light strike?
I'm not 100% sure it was the finings but given the timing I'm assuming it was. Will be interesting to see if you get the same results.
I havnt used a hope sock yet, the one time I dry hopped it was with whole hops so they just kinda floated there and very little got into the glass at the end. Was a pain getting the small hop leaves out of the bottling wand and tubing though, stuck like sh** to a blanket
It's unlikely it was the gelatin. I'd suggest a fermentation issue.
In saying that I'd does tend to strip hop flavour I think. By how much I'm not sure. But still. I'm not making commercial beer so a bit of haze is ok by me.
Really keen to try out whole hops though. Sure a cold crash would sort them. Or racking to a bottling bucket/keg.
The flavour developed over a couple of days after racking and adding the gelatin, could have been aeration but would that age out? I also thought it might have been picked up from my tubing but have ruled that out.
Im happy with the clarity of my beer through cold crashing anyway so im not losing anything with not adding the gelatin.
My latest batch to try has the worst example of this taste yet, who is up for receiving a bottle and helping me identify it?
Its definately yeast in this batch.
The taste is aging out and has lowered to the point where it tastes like a wheat beer, without the fruity estery taste.
then i remember that i over pitched yeast in this batch and it all figures.
Ok so this build is FINALLy over! Heres some pic's of my build, 2 years in the making. Brewing in Hamilton NZ, pilot brew next weekend!
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