Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Yeast starter led to yeast bite
Reply
 
Thread Tools
Old 10-18-2010, 11:49 PM   #1
rimfire
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: cincinnati
Posts: 11
Default Yeast starter led to yeast bite

Made a standard yeast starter (per white labs) with california ale yeast for a 1.056 OG amber. Since using starters I have been getting persistent yeast bite even after 3 weeks in the refrigerated corny. I did a 2 week primary, 2 week secondary, and then force carbed for 2 weeks before tasting. Is this due to overpitching? My FG is a bit lower lower with the starter by maybe .002. That is good but not worth the yeasty taste. Any ideas?


rimfire is offline
 
Reply With Quote
Old 10-19-2010, 07:06 AM   #2
Bensiff
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Bensiff's Avatar
Recipes 
 
Join Date: Mar 2008
Location: , Washington, the state
Posts: 4,796
Liked 363 Times on 283 Posts
Likes Given: 54

Default

Are you pitching the starter liquid as well? You may be getting off flavors from the starter beer. I prefer to fully ferment, crash, decant, and then pitch so I'm not putting the nasty oxidized starter liquid in my wort. If it is just a yeasty taste that should settle out over time. You could use some gelatin to help drop the yeast out quicker.


Bensiff is offline
 
Reply With Quote
Old 10-19-2010, 02:28 PM   #3
kanzimonson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Charlottesville, VA
Posts: 2,169
Liked 42 Times on 38 Posts
Likes Given: 2

Default

I don't believe that a 2qt starter can add off flavors to a beer.

I think your yeast bite problems are because you're using one of the worst flocculating yeasts. Either switch to a more flocculant strain (WLP051 is similar to 001) or start using gelatin.

I'm pretty sensitive to yeast bite, so I always use gelatin to clear everything up.
kanzimonson is offline
 
Reply With Quote
Old 10-20-2010, 01:54 AM   #4
rimfire
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: cincinnati
Posts: 11
Default

I did pitch the whole liquid. When i was pitching just the vial was getting a clean beer. How long should I let the starter go (i.e. 24 hours, 36 hours, until ???) before I refigerate and let settle, and then decant before pitching? Thanks!
rimfire is offline
 
Reply With Quote
Old 10-20-2010, 02:01 AM   #5
rimfire
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: cincinnati
Posts: 11
Default

I like the higher attenuation (higher abv) with WL001 - but don't like the higher yeast flavor (lower flocculation). What is the best balanced yeast for an amber ale?
rimfire is offline
 
Reply With Quote
Old 10-20-2010, 02:09 AM   #6
kanzimonson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Charlottesville, VA
Posts: 2,169
Liked 42 Times on 38 Posts
Likes Given: 2

Default

English yeasts have great flocculation as well. WLP007 is good, and I like the malty flavors.

But if you want to stay pretty clean and neutral, try the 051, it's awesome. I stand by my earlier assertion: it's a very slim chance that your yeast starters are contributing off flavors, unless you're fermenting them at 90 degrees for a week.
kanzimonson is offline
 
Reply With Quote
Old 10-20-2010, 07:37 PM   #7
Bensiff
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Bensiff's Avatar
Recipes 
 
Join Date: Mar 2008
Location: , Washington, the state
Posts: 4,796
Liked 363 Times on 283 Posts
Likes Given: 54

Default

Quote:
Originally Posted by rimfire View Post
I did pitch the whole liquid. When i was pitching just the vial was getting a clean beer. How long should I let the starter go (i.e. 24 hours, 36 hours, until ???) before I refigerate and let settle, and then decant before pitching? Thanks!
I will in part agree with Kanzi in that a few quarts of starter are not going to impact the flavor of an amber much; however, if you taste the starter beer its not something you want to drink so adding it to the whole will impart some flavor. The bigger the flavor of a beer the more room to hide off flavors. However, if you id'd your off flavor correctly as being yeast bite then I would go back to what Kanzi and I said, clear out the yeast with gelatin and you will be GTG.

Possibly try the Wyeast 1332 Northwest, a little more in the way of esters and a little less attenuation in exchange for the high flocculation. Or better yet 1272 American II, similar to 1056 or WL001, good attenuation and flocculation and if fermented cooler is good and clean. My LHBS doesn't carry WL so I don't have much in the way of practicle knowledge with them.
Bensiff is offline
 
Reply With Quote
Old 10-21-2010, 01:58 AM   #8
indigi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Philadelphia
Posts: 438
Liked 2 Times on 2 Posts
Likes Given: 4

Default

The first pint or so will have most of the leftover yeast that didn't floc out during primary/secondary. Maybe you just haven't had enough samples


indigi is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3711 - Yeast Bite??? Douglefish Fermentation & Yeast 4 07-23-2010 05:00 PM
Can i wash yeast from a starter of High Fluccuating yeast? GLoBaLReBeL Fermentation & Yeast 4 06-03-2010 12:00 AM
Mixing dry yeast with liquid yeast starter, ok or no? Reelale Fermentation & Yeast 6 04-29-2010 01:58 PM
Yeast starter necessary with yeast fuel? JeffersonJ Fermentation & Yeast 1 02-17-2010 07:24 PM
Yeast starter - White Labs yeast KenDawg19 Fermentation & Yeast 6 11-16-2009 04:04 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS