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Old 12-20-2010, 07:56 PM   #1
Moody_Copperpot
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Sep 2010
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I posted another thread about the esters I got from Cooper's yeast when fermented even at 63 degrees. I had two other beers in the same place, neither had that problem, but different yeasts were used. Anyway, my question is this. I tried a little glass of the stuff as I was bottling and it was damn good. I couldn't wait to crack one open. So I waited the barebones amount of days, which in this case was under a week. I cracked one open and it was ester city. Why wouldn't it have tasted this way before bottling?


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Old 12-20-2010, 11:02 PM   #2
billtzk
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I'm not really sure why it would become more estery after bottling. Maybe it is just your perception of it that changed? I find that I tend to discount some off flavors at bottling time because I attribute them to being a characteristic of the beer's youth. It is not unusual for me to have a keener perception and more critical palette when opening a bottle several weeks later.

But aging it longer, say a couple of months, may help. I found that to be the case with some of my estery beers.


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Old 12-20-2010, 11:06 PM   #3
theonetrueruss
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I've found that the flavor changes once I add the priming sugar, it seems like it needs to ferment out and clean up.. that takes a few weeks then it tastes right again.

 
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Old 12-21-2010, 12:36 PM   #4
Moody_Copperpot
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Sep 2010
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Cool, I wasn't sure if it was just my perception of it, or if there was really a slight change. Maybe a little of both!
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