Can I save my ESB from WY1968? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Can I save my ESB from WY1968?

Reply
 
Thread Tools
Old 09-23-2009, 11:09 PM   #1
DonutBrew
Recipes 
 
Sep 2009
Atlanta, GA
Posts: 71



Hello all,
I've been brewing awhile, but I'm new to the forum, so any help you can give me would be great.

I have tried brewing two ESBs, both using Wyeast 1968. The first was a partial mash recipe, and it turned out kinda gross. At the time I blamed it on the LME.

Fast forward many delicious ales. Now I now better. Several weeks ago, I brewed an all-grain ESB, deciding to try again, and I pitched some 1968. I live in an apartment, so I kept the fermenter cool using the tshirt/water bath method to ward off some of the diacetyl that may have killed my first ESB. The yeast was still very active, attenuation was on the high side according to my calculations, but after resting in a secondary for a couple of weeks, the flat beer tasted nice so I primed (dextrose) and bottled it. Now, about six weeks after bottling, it has that same funny taste, which I assume is diacetyl. I think it's kind of a sweet, funky flavor, not necessarilly "buttery," but maybe--I'm not an expert on this flavor, as none of my other beers have had it (save the other esb).

I did not keep the bottles extra cool, so I may have gone wrong there. My apartment stays around 75-78 F during the day in the summer. Is there anything I can do to save the flavor of this beer? Do you guys think that taste is diacetyl? Should I just skip making anything else with 1968 until I have a basement/large cooling system?

Thanks for any advice!
DF

 
Reply With Quote
Old 09-24-2009, 02:13 AM   #2
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 115 Times on 69 Posts


Quote:
Originally Posted by DonutBrew View Post
Now, about six weeks after bottling, it has that same funny taste, which I assume is diacetyl. I think it's kind of a sweet, funky flavor, not necessarilly "buttery," but maybe--I'm not an expert on this flavor, as none of my other beers have had it (save the other esb).

I did not keep the bottles extra cool, so I may have gone wrong there. My apartment stays around 75-78 F during the day in the summer. Is there anything I can do to save the flavor of this beer? Do you guys think that taste is diacetyl? Should I just skip making anything else with 1968 until I have a basement/large cooling system?
1968 works fine for me at 65*F. This yeast strain can get pretty estery, I am wondering if you were still too warm and you just have too many esters and that is what you don't like. It does produce some diacetyl, but as long as you don't rack to secondary too early (it likes 2 weeks in primary) or ferment too cool diacetyl is unlikely to be a big problem. Priming 75-80 is not a problem.

See my cooling system in my sig...
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 09-24-2009, 03:45 PM   #3
DonutBrew
Recipes 
 
Sep 2009
Atlanta, GA
Posts: 71


Possibly estery, but it's not really fruity or banana-y. The strange thing was I did try it before I bottled, and it was tasty. Maybe I should have just enjoyed it flat

 
Reply With Quote
Old 09-24-2009, 06:18 PM   #4
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 115 Times on 69 Posts


Some of the English strains I find the esters are mineral-like and can be harsh or metallic tasting to me at excess levels. As you said diacetyl is buttery, that doesn't sound like your issue to me... but without tasting your beer I can't be sure.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 09-25-2009, 05:23 AM   #5
DonutBrew
Recipes 
 
Sep 2009
Atlanta, GA
Posts: 71


I think you may be right... harsh/metallic is a pretty good description, but it's not one that I would have thought of myself. I guess I need to get better control over the temperature before I go try this again.

Is there a food or something that might complement a highly-ester-y beer? What about another suggestion about how to still enjoy the other 4 3/4 gal?

 
Reply With Quote
Old 09-25-2009, 05:26 AM   #6
DonutBrew
Recipes 
 
Sep 2009
Atlanta, GA
Posts: 71


Which of the other English yeasts might be good to try for a bitter that may be fermented on the higher end and not have as much off flavor?

 
Reply With Quote
Old 09-25-2009, 05:41 AM   #7
samc
Recipes 
 
Aug 2008
Portland OR
Posts: 5,387
Liked 62 Times on 58 Posts


Fermentis S04 - try to brew in the cooler months and stockpile until you can control your temps.

 
Reply With Quote
Old 09-25-2009, 06:39 AM   #8
Gremlyn
 
Gremlyn's Avatar
Recipes 
 
Mar 2009
San Diego, CA
Posts: 2,358
Liked 29 Times on 19 Posts


WLP023 Burton Ale. I use the same cooling methods as you and have similar interior apartment conditions (though I also use ice packs int he water and you didn't mention that). The bottle aging temp shouldn't matter as long as it's not super high. I have mine at room temp.

The Burton Ale has made me a nice ESB and Irish Red, and though it IS estery, it's not over the top IMO. Definitely not the taste you are describing.
__________________
Quote:
Originally Posted by Yooper View Post
I'm a fan of "getting it in the can"!

 
Reply With Quote
Old 11-17-2009, 12:58 AM   #9
DonutBrew
Recipes 
 
Sep 2009
Atlanta, GA
Posts: 71


How about WY1028 London Ale? Would there be any advantage, ester-production-wise, to switching to it?

 
Reply With Quote
Old 11-17-2009, 01:13 AM   #10
smitty2324
Recipes 
 
Jul 2009
AtLanTA
Posts: 105
Liked 9 Times on 6 Posts


The London Ale is awesome..... ferments in 48-72 hours. Beer is crystal clear in like a week. Got a batch of winter warmer in bottles now.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How to save a starter? Johnny9 General Techniques 4 05-06-2009 09:02 PM
Save the blowoff? taylornate Beginners Beer Brewing Forum 18 04-03-2009 02:49 AM
English Barleywine: Wy1968 or Wy1275? Evan! Recipes/Ingredients 11 12-16-2008 02:41 AM
May Need To Save This One buddy Beginners Beer Brewing Forum 6 03-15-2007 11:22 PM
Help me save it's life!! dave-m General Techniques 9 04-16-2006 01:05 AM


Forum Jump