Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Could this be from lack of Oxygen????
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Old 09-12-2009, 05:36 PM   #1
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Default Could this be from lack of Oxygen????

Guy's Please HELPPPPPPPP!!

I'm still striving for greatness, but struggling.... I have made some really good AG beers in the past (9 to date), and everyone that has tasted them has always come back for more, and more, and more, but I would never enter them in a home brew contest because to the trained pallet

I brewed a Sierra Clone which I thought was going to be perfect, I poured the batch on top of an old yeast cake and it fermented out like a son of a gun... 1.062 Starting gravity 1.009 Ending, the yeast cake did it's job and I couldn't be happier..

I opened my first bottle last night and was happy with the taste and aroma, but it had a distinct alcohol taste... Nothing horrible, but definitely detectable... I realize this is close to a 7% beer, but have had others this strong in the past and never noticed this flavor...

Could this be an Oxygenation problem, or something else?? I have since bought an oxygenation kit and used it on my last batch which is in the fermenter now.... Any suggestons would be greatly appreciated...

Thanks,
Frank


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Old 09-12-2009, 05:59 PM   #2
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What was your fermentation temp?


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Old 09-12-2009, 06:01 PM   #3
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I would suspect temperature issues as well, under oxygenating doesn't lead to fusel alcohols as much as warm or fluctuating ferment temps will.
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Old 09-12-2009, 06:06 PM   #4
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Also how aged is this beer? What yeast did you use?
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Old 09-12-2009, 06:16 PM   #5
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Lack of oxygen can lead to fusel alcohol production if you are under-pitching, but pitching on an existing cake should eliminate that possibility.
I would suspect high fermentation temperatures as well.

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Old 09-12-2009, 11:55 PM   #6
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The cake I pitched it on was an american ale yeast 1056 from Wyeast, and I fermented it in my basement for 10 days andthe racked to a carboy. The basement usually doesn't get above 70-75 degrees through the summer.. Should I look to ferment at a cooler temp?

This batch spent 10 days in the Primary, 2 weeks in the secondary and has been conditioning in the bottle for 2 weeks. I usually like to give it three weeks conditioning, but just couldn't wait to taste it. Do you think it still has to age?


If its not temp or age then clearly this must be an Oxygen issue and now that I have an oxygenator this won't be a problem in the future.

Thanks,
Frank
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Old 09-13-2009, 12:01 AM   #7
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Quote:
Originally Posted by Homebrewcrazy View Post
The cake I pitched it on was an american ale yeast 1056 from Wyeast, and I fermented it in my basement for 10 days andthe racked to a carboy. The basement usually doesn't get above 70-75 degrees through the summer.. Should I look to ferment at a cooler temp?

Thanks,
Frank
I think the local HBT braintrust nailed it there. Get those temps down another 5-10 degrees from there and you should like what you get.
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Old 09-13-2009, 12:07 AM   #8
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OK Time to shop for a used fridge for colder fermentation...

Thanks again,
Frank
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Old 09-13-2009, 12:17 AM   #9
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Try the tub of water, t-shirt and fan method.
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Old 09-13-2009, 12:46 AM   #10
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Any beer I have ever made with that much alcohol always has a "alcohol/Hot" taste when its green. I say let it age for a month or so and it will be ok.


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