Nottingham Yeast, really? Fusel alcohol question - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Nottingham Yeast, really? Fusel alcohol question

Reply
 
Thread Tools
Old 05-19-2011, 03:14 PM   #1
BenjaminBier
Recipes 
 
Mar 2010
Portland
Posts: 256
Liked 7 Times on 7 Posts



Nottingham yeast cake, you fermented my 1.090 strong ale to 1.012 in 4 days and you spiked in temperature from 60 to 78 in just 36 hours. Really??!!

I tasteda sample and it's a little fruity, but tastes good.

I searched around for nottingham yeast threads and found a lot of references to fusel alcohols, but can someone try to describe them? I'm wondering if they are immediately detectable during primary or if the competing yeast and green character masks fusels until later. The beer has a tiny bit of alcohol heat, but it's not noticeable in the aroma and it doesn't leave an alcoholy aftertaste.

In other words, how and when do I know if my beer is ruined by high fermentation temps?
__________________
pandas are bears

 
Reply With Quote
Old 05-19-2011, 03:19 PM   #2
PVH
Recipes 
 
Dec 2008
Denver
Posts: 575
Liked 15 Times on 12 Posts


The fusels are already there, but a sample at 4 days of such a big beer is not going to be that helpful. I think you're going to have to wait awhile to see what you ended up with.

And yes, Nottingham is a beast. I pitched 2 rehydrated packs in an RIS on Sunday morning and it has gone from 1.085 or so to 1.025 as of this morning. At 61F. Crazy.

Edit: forgot to describe the fusels. I perceive them as unfriendly ethanol - an alcohol presence, but hot, harsh, and generally unpleasant.

 
Reply With Quote
Old 05-19-2011, 03:23 PM   #3
SD-SLIM
 
SD-SLIM's Avatar
Recipes 
 
Jan 2011
Fort Worth, Texas
Posts: 1,205
Liked 70 Times on 42 Posts


This should help explain fusel alcohol: http://www.howtobrew.com/section1/chapter8-3.html

To answer your question about how do you know if your beer is ruined...after taking gravity readings, just try it...If it's ok tasting, leave the rest for a little while and try it a month or two later!

 
Reply With Quote
Old 05-20-2011, 03:19 AM   #4
JuanMoore
 
JuanMoore's Avatar
Recipes 
 
Oct 2009
The Old Pueblo
Posts: 22,008
Liked 3693 Times on 3514 Posts


Fusel alcohols in small amounts present as a bit of alcohol heat like you're describing. In larger quantities they have a harsh solvent taste, like rubbing alcohol or acetone (nail polish remover). Notty produces a lot of fusels at warmer temps, but it sounds like you've managed to stay cool enough to avoid an overage of them. Your beer is not ruined, and the little bit of alcohol heat you have now will mellow a lot as it ages.

 
Reply With Quote
Old 05-20-2011, 03:26 AM   #5
BenjaminBier
Recipes 
 
Mar 2010
Portland
Posts: 256
Liked 7 Times on 7 Posts


Thanks all!

I really appreciate the support. RDWHAHB has worked well for my first year of brewing but this one had me a little worried.

Normally I would never sample a beer this early, but since fermentation shows all signs of being over after 4 days, I was a little shocked and wanted to see what was up inside of the carboy.

What I am gleaning from you guys is that if fusels were created in fermentation, I have two things to look for. One is a harsh, unfriendly alcohol taste and Two is a slow, long-term change in the beer as it ages.

Since I don't have harsh unfriendly alcohol tastes now, that is good, but the only true measure is time.

Amazing!!!
__________________
pandas are bears

 
Reply With Quote
Old 05-20-2011, 03:50 AM   #6
heferly
 
heferly's Avatar
Recipes 
 
Apr 2011
Westbrook, CT
Posts: 743
Liked 12 Times on 12 Posts


Quote:
Originally Posted by BenjaminBier
Thanks all!

I really appreciate the support. RDWHAHB has worked well for my first year of brewing but this one had me a little worried.

Normally I would never sample a beer this early, but since fermentation shows all signs of being over after 4 days, I was a little shocked and wanted to see what was up inside of the carboy.

What I am gleaning from you guys is that if fusels were created in fermentation, I have two things to look for. One is a harsh, unfriendly alcohol taste and Two is a slow, long-term change in the beer as it ages.

Since I don't have harsh unfriendly alcohol tastes now, that is good, but the only true measure is time.

Amazing!!!
Just to add to the symptoms, fusels give me a wicked, hangover-type headache after just a few...and notty did one in on me...but, my ferm temps were wild..you should be ok!
__________________
Basement Cafe Brewery

 
Reply With Quote
Old 05-20-2011, 04:00 AM   #7
bwomp313
 
bwomp313's Avatar
Recipes 
 
Apr 2009
Kingston, NY
Posts: 1,183
Liked 32 Times on 25 Posts


Ever drink OE, Big Bear, Lazer or any other malt liquor? Fusels. Delicious.

 
Reply With Quote
Old 05-23-2011, 03:25 AM   #8
BenjaminBier
Recipes 
 
Mar 2010
Portland
Posts: 256
Liked 7 Times on 7 Posts


Quote:
Originally Posted by heferly View Post
Just to add to the symptoms, fusels give me a wicked, hangover-type headache after just a few...and notty did one in on me...but, my ferm temps were wild..you should be ok!
Thanks dude!
__________________
pandas are bears

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
New bad lot of Nottingham yeast ??? RavenChief Fermentation & Yeast 353 11-28-2011 04:47 PM
Nottingham Yeast jwhirry Fermentation & Yeast 564 07-25-2011 04:50 PM
Yeast Starter/Alcohol question HeavyBrew Fermentation & Yeast 7 04-21-2010 08:52 PM
Nottingham yeast question hoppheadIPA Fermentation & Yeast 9 04-12-2010 10:50 PM
Nottingham yeast? paint_it_black Fermentation & Yeast 5 11-05-2009 03:22 PM


Forum Jump