Stout Man
Well-Known Member
So I've made 3 extract batches so far. My first batch is at least 2 months old now and is now tasting good, fermentation temp was too high. I used Nottingham yeast. So I pour myself a 22 and let it settle. I notice in a minute how I got a good amount of yeast activity, lots of bubbles. This bottle was old and had been chilled for a long time. I pulled out some of other bottles and shined a flashlight to see any similar activity. There was nothing visible. The yeast are still bubbling away though right? I know how the yeast consume byproducts produced during primary and must still be active to make the bear taste better with time but is there more to it after chilling and then pouring a couple months later? It seems like the yeast will never die. And one more thing, how the heck does Guinness get that sour taste?