A Lesson in Impatience - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > A Lesson in Impatience
Cool Brewing Corny 5G & Mini Giveaway

Reply
 
Thread Tools
Old 06-18-2010, 04:45 PM   #1
Rhoman
Recipes 
 
Join Date: Sep 2008
Location: Connecticut
Posts: 42

Looking for a quick turnaround (missed a couple weeks of brewing and had a tap open) I decided to brew BM's Centennial Blonde after reading rave reviews. He had mentioned that it's quite possible to go Grain to Glass in two weeks (one week primary, one week force carb).

I had a great brew day (grain), hit all my numbers, fermented out to 1.008 after 8 days in the primary, so I threw it in a keg and carbed it up (2 weeks @ 11psi).

I can tell that the beer has a great underlying taste, but I'm getting an overpowering yeast flavor that's really putting me off the brew. Never had this happen before and wondering if someone could help to explain... is the taste from the beer being too young, or is it from suspended yeast? I thought the 2 weeks @ 39║F or so would knock all the buggers down.

Thanks for your input.



 
Reply With Quote
Old 06-18-2010, 04:55 PM   #2
DKershner
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,854
Liked 28 Times on 23 Posts


Maybe your "cold crash" while carbing did knock all the yeast down...right into your dip tube. How many glasses have you pulled? You might just need to get past the chunk of yeast.

Next time try cold crashing the fermenter instead of the serving vessel to avoid this.



 
Reply With Quote
Old 06-18-2010, 05:04 PM   #3
Rhoman
Recipes 
 
Join Date: Sep 2008
Location: Connecticut
Posts: 42

Probably 4 - 6... that's what I was thinking but I figured it would have cleared by now. Maybe not?

 
Reply With Quote
Old 06-18-2010, 05:35 PM   #4
DKershner
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,854
Liked 28 Times on 23 Posts


Quote:
Originally Posted by Rhoman View Post
Probably 4 - 6... that's what I was thinking but I figured it would have cleared by now. Maybe not?
4-6 pints should be pretty clear, unless you got a real ton of yeast in there. I usually only have about a pint of yeast straight from a cold crashed corny fermenter. You could try doing another racking, especially if you have a jumper for going keg to keg without losing your carb.

I still think this problem will solve itself however, but next time try to minimize the yeast BEFORE you get it in the serving keg.

 
Reply With Quote
Old 06-18-2010, 06:47 PM   #5
redalert
Registered User
Recipes 
 
Join Date: Sep 2009
Location: Linden, NJ
Posts: 352
Liked 1 Times on 1 Posts


What yeast did you use?

 
Reply With Quote
Old 06-18-2010, 08:29 PM   #6
Rhoman
Recipes 
 
Join Date: Sep 2008
Location: Connecticut
Posts: 42

Nottingham - actually my first time using dry yeast too. Sprinkled into the fermenter. I have stirplate and flasks on hand from previous experiments, but I was under the impression that sprinkling was fine for a 5gal batch.

The beer pours crystal clear, which is why the taste concerns me a little bit more... if it was cloudy I would just assume that the yeast hadn't settled out.

 
Reply With Quote
Old 06-18-2010, 09:13 PM   #7
KhellendrosXS
Recipes 
 
Join Date: Apr 2009
Location: Toledo, OH
Posts: 99
Liked 1 Times on 1 Posts
Likes Given: 1


This is my go to beer and I brew it every other weekend.

I usually leave mine in the carboy until the yeast drops out on its own and I can basically see through it. I naturally carb mine in a corny though so they get to sit for a few weeks after theyve been racked into the keg. Usually I have some chill haze but the flavor has never been off by just letting it sit.
__________________
CeeSquaredBrewco
(C)2

Keg1: Rootbeer
Keg2: Gnome Cream Soda
Keg3: Edworts Apfelwein
Keg4: BM's Centenial Blonde
Keg5: BM's Tits Up IIPA

 
Reply With Quote
Old 06-18-2010, 10:06 PM   #8
DKershner
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,854
Liked 28 Times on 23 Posts


Quote:
Originally Posted by Rhoman View Post
Nottingham - actually my first time using dry yeast too. Sprinkled into the fermenter. I have stirplate and flasks on hand from previous experiments, but I was under the impression that sprinkling was fine for a 5gal batch.

The beer pours crystal clear, which is why the taste concerns me a little bit more... if it was cloudy I would just assume that the yeast hadn't settled out.
My hypothesis was off then. Yeasty flavor usually indicates stressed yeast, but your sprinkling of a 11.5g packet of dry yeast should have been sufficient for this light of a beer.

Just wanted to note that I was wrong, and while the flavor might be able to be aged out, it won't go away on it's own quickly like I thought. Nothing comes to mind at the moment, but I will chime in again if I think of something.



 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Impatience BlackAle1 Beginners Beer Brewing Forum 8 06-03-2010 09:36 PM
Impatience?!?! PeterM Fermentation & Yeast 5 10-14-2009 11:34 PM
Impatience to crash cool Pangea Beginners Beer Brewing Forum 2 05-01-2009 09:04 PM
My Process and Impatience telemaster General Beer Discussion 2 03-08-2009 03:54 PM
noob impatience bmgd70 Beginners Beer Brewing Forum 12 01-09-2009 07:48 PM


Forum Jump