Laughing_Gnome_Invisible
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I brewed a 10 gallon batch of ordinary bitter. I split it into two Ale Pails, fermented with the same yeast in the same place at the same time. The only variable was the fermentation to bottling time. I bottled one 5 gal batch at 2 weeks, and the other at 3 weeks
I would have expected the beer left longer in the fermenter to be better, but it was not. The beer bottled after 2 weeks had more clarity and tasted more malty. The other batch seemed more hoppy on the bittering side, and was more cloudy. I am reluctant to admit that maybe the difference is an infection in the second batch but it's really not bad, it's just different.
I can't supply a side by side photo of these two sisters, but here is a picture of the washed yeast. The two jars on the left are from the second batch. If you can't see it, the second batch jars are darker.
Any ideas what happened here?
I would have expected the beer left longer in the fermenter to be better, but it was not. The beer bottled after 2 weeks had more clarity and tasted more malty. The other batch seemed more hoppy on the bittering side, and was more cloudy. I am reluctant to admit that maybe the difference is an infection in the second batch but it's really not bad, it's just different.
I can't supply a side by side photo of these two sisters, but here is a picture of the washed yeast. The two jars on the left are from the second batch. If you can't see it, the second batch jars are darker.
Any ideas what happened here?