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Old 06-26-2009, 05:14 AM   #1
May 2009
Atlanta, GA
Posts: 61

So I have 6 batches under my belt now. All PM. My 4th, I recently bottled and had a sample of 4 days into bottle conditioning.

Well, to my suprise, I tasted alcoholic bubblegum. Yup, it was nasty. Now I have read plenty of posts here about that off flavor, and I have already identified the culprit as high fermentation temps.

Thus my newly built fermentation chamber for batches 5 and 6, which smell/taste much better.

I have also read that those who have the off flavors that I have described, cellar that beer for 6 months and it turns out great. I will most certainly do this, as I will never ever dump a batch.

I am just mainly looking for reassurance, and support. I don't want to lose a batch to some novice mistake
Beer is proof that God loves us and wants us to be happy. - Benjamin Franklin

Up Next - Farmhouse Saison, Belgian Trippel
Primary #1 - Bitchin' Berry Strawberry Wheat Ale
Secondary #1 -Nothin :(
Bottled - Bailout Ale APA, Sweetwater 420 Clone, Belgian Dubbel Trubbel, Little Hoppy Monster IPA, SWMBO Slayer

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Old 06-26-2009, 05:28 AM   #2
Mar 2009
Posts: 368
Liked 1 Times on 1 Posts

Yes it's from high temps. I've done it my self, so have others on this forum. Revvy has a great post about his experience. It's does go away.

The two ways of preventing this are:
1) control your fermentation temps.
2) use a forgiving yeast.

I've had good luck with Cooper's ale yeast for high temps. The instructions say to pitch between 70-80F, but they say to go ahead and pitch if you can get your wort under 90F. I've fermented in this range with this yeast without significant off flavors. My first batch ever, I pitched in the mid 90s.

The best solution of course is to control your temperature. Some yeast aren't as forgiving as Cooper's. Even if you can get away with something it isn't always the best.

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