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Old 12-24-2011, 01:08 AM   #11
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My first appley batch I used Wyeasts Irish Ale... This most recent batch I used White Labs American Ale Blend. I made sure to oxygenate very well when pitching and both batches went strong for 3 days, and it took probably 4-5 for the krauesen to fall. I'm curious as to why I would have the same flavor/smell using two different recipes, two different yeast strains from two different companies, also using two different fermenters.


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Old 12-24-2011, 01:11 AM   #12
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Were they at 2 different temperatures?


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Old 12-24-2011, 01:16 AM   #13
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Haha, I don't know if that was a joke or not, but no. They both stayed around 65-70 degrees for fermentation.
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Old 12-24-2011, 01:20 AM   #14
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Will the batch already bottled lose some of the appley smell/taste or is it pretty much stuck? I stirred up the yeast on the amber, so hopefully the yeasties clean it up
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Old 12-24-2011, 01:27 AM   #15
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Quote:
Originally Posted by mscg4u View Post
Will the batch already bottled lose some of the appley smell/taste or is it pretty much stuck? I stirred up the yeast on the amber, so hopefully the yeasties clean it up
It might clean up well. Don't stir up the yeast or stir up the beer- it'll not help the apple flavor and may oxidize the beer.

Underpitching the yeast may have been responsible, to an extent. So some time may fix it just fine.

Remember to keep the fermentation temperature (not the ambient) temperature under 70 degrees, so if the room is 70 degrees it could be way too warm. One of the by-products of a too-warm fermentation is an off-flavor called "esters" which is a fruity flavor.
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Old 12-24-2011, 01:35 AM   #16
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Yeah I had a wonderful estery first batch. I won't stir it up anymore, and I'll let it sit for at least another week. I made a starter for this one, so if I under pitched I don't think I did it by too much... This kind of has me worried, i need to pin point the problem; I don't want to keep making acetadehyde filled beer.


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