Home Brew Forums > Home Brewing Beer > General Beer Discussion > Pitching temp vs fermentation temp
Reply
 
Thread Tools
Old 08-14-2009, 01:08 AM   #11
ifishsum
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 1,457
Liked 7 Times on 7 Posts

Default

I prefer to pitch ales at fermentation temperature, or at least below 70. Been quite happy with the results and it doesn't seem to increase lag time by much.


__________________
"If you're gonna be an ape, be a hairy one" - Spyder

Primary 2: Edwort's Robust Porter
Secondary 1: LW Pale Ale
Secondary 1: Blackened Soul RIS
Kegged: Dead Guy Ale
Kegged: Rye Pale Ale
Kegged: Haus Pale Ale
Kegged: Nut Brown Ale
Kegged: Afrikan Amber
Kegged: Jock Scott Ale
Kegged: Afrikan Amber
ifishsum is offline
 
Reply With Quote
Old 08-14-2009, 01:08 AM   #12
Makeyermark
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Southern California
Posts: 163
Liked 1 Times on 1 Posts

Default

I had the same issue with an AG pale ale that I brewed using notty. Gave a buddy a glass and he said, "hmmm, kinda like apple juice with a bite". This did not make me happy, but he was right, it tasted kinda fruity. It's hard for me to maintain a temp below 70 degrees here in L.A. Guess I need to convert a cooler or something. Currently put my primary in a drum case loaded with water and drop ice blocks in once a day.


__________________
Drinking: Store Bought
Bottle Conditioning: Band Aid Hefe
Secondary: Air
Primary: Austin Home Brew Blue Moon Clone
Makeyermark is offline
 
Reply With Quote
Old 08-14-2009, 01:18 AM   #13
CharlosCarlies
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
CharlosCarlies's Avatar
Recipes 
 
Join Date: Jan 2009
Location: Conroe, TX
Posts: 712
Liked 9 Times on 7 Posts

Default

Quote:
Originally Posted by Makeyermark View Post
I had the same issue with an AG pale ale that I brewed using notty. Gave a buddy a glass and he said, "hmmm, kinda like apple juice with a bite". This did not make me happy, but he was right, it tasted kinda fruity. It's hard for me to maintain a temp below 70 degrees here in L.A. Guess I need to convert a cooler or something. Currently put my primary in a drum case loaded with water and drop ice blocks in once a day.
Yeah what's weird is my blonde was a split batch: 1/2 US-05 and 1/2 Notty. I pitched both at the same time, and the US-05 batch ended up fantastic. This was my first experience w/ Notty, and I definitely wasn't expecting all the apple/pear flavors because of how good the other batch was.
CharlosCarlies is offline
 
Reply With Quote
Old 08-14-2009, 01:47 AM   #14
Dogslife
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Sonoma, Ca
Posts: 16
Default

Quote:
Originally Posted by CharlosCarlies View Post
...but I had some pretty bad apple flavors in a batch of blonde ale (w/ Notty) a few months ago and want to figure out if high pitching temps might have been the culprit.
Do you do a secondary? (Many homebrewers move the beer to soon)
I ask because Acetaldehyde is often times the culprit of "green apples".



1) You may be moving the beer too soon. It may need more time to condition. Some yeast produce more of this compound than others.

To fix it:
1) Use a lower pitching rate.
2) Don't underaerate.
3) Use a cooler fermentation temperature.

To clean it up:
1) Use a warmer lagering or conditioning temperature.
2) Keep the beer on the yeast. (i.e. Don't rack too soon)
3) Rouse the yeast to keep it suspended.
4) Use a less flocculant yeast strain.

Dog
Dogslife is offline
 
Reply With Quote
Old 08-14-2009, 02:07 AM   #15
CharlosCarlies
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
CharlosCarlies's Avatar
Recipes 
 
Join Date: Jan 2009
Location: Conroe, TX
Posts: 712
Liked 9 Times on 7 Posts

Default

No, I don't use a secondary. I left this particular batch (1.048ish) in primary for 3 weeks, cold-crashed for 3 days, and kegged.

I also fermented @ ~60F, so temps weren't an issue unless the high pitch temps were the cause. I'm starting to think it was the combination of high pitch temps and the Notty because the US-05 batch was fine.
CharlosCarlies is offline
 
Reply With Quote
Old 08-14-2009, 02:09 AM   #16
Hodor_Baggins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Denver, CO
Posts: 63
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by CharlosCarlies View Post
Yeah what's weird is my blonde was a split batch: 1/2 US-05 and 1/2 Notty. I pitched both at the same time, and the US-05 batch ended up fantastic. This was my first experience w/ Notty, and I definitely wasn't expecting all the apple/pear flavors because of how good the other batch was.
I had the same situation as you guys with a batch of EW's Haus Pale w/ Notty. Also my first time using notty.

Left it in primary for 3 weeks, in a water bath w/ a tshirt. Maybe the water bath wasn't cold enough, but the thing tasted more like apfelwein than ale. It has gotten a little bit better now though.


__________________
KegCapTap.com The perfect tap handle for every keg
Hodor_Baggins is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pitching temp baywoodbrew Beginners Beer Brewing Forum 4 01-26-2009 06:46 PM
Ideal ambient temp for lager fermentation temp? tinydancer Beginners Beer Brewing Forum 2 06-30-2008 03:54 PM
Wyeast and pitching temp g0dolphins General Techniques 2 01-29-2007 09:55 PM
Pitching Temp - Help TheJadedDog Beginners Beer Brewing Forum 7 10-03-2006 01:05 AM
Pitching Temp cygnus128 Beginners Beer Brewing Forum 4 06-23-2005 05:06 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS