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Old 08-01-2012, 05:29 PM   #1
thedubliner
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Aug 2012
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Hi folks,

First time post...

So, I have made about 4 batches of beer now (all from extract beer kits). The results have been steadily improving, and the last batch was the most successful. It was a Coopers Pilsner made with liquid malt extract, pitched US-05, and dry-hopped with Saaz. I also let this one sit for the longest in the primary - 4 full weeks. I have not secondaried any of my batches so far.

After 4 weeks in primary the beer was totally clear. I then primed with Coopers carbonation drops and bottled.

AND...the taste result after 6 weeks bottle conditioning was..... only ok.

You see, no matter what I do, all my beers seem to have a yeasty taste and smell. I can't belive this has happened AGAIN on the last batch, especially after I let it sit for a month before bottling. It was crystal clear and smelled great!

My only guess is that during the carbonation process too much yeast deposit / sediment is being produced. The taste and smell in the final bottle is not really of any off flavours, its more a yeasty taste and smell, which is worse at the bottom of the bottle. I could understand this happening if too much sugar was added to the bottle, but I used exactly what was recommended for these coopers carb drops.

Is bottling my beer ruining it ?
Is it the carb drops ?
Does this happen to anyone else ?
Next time, should I just let sit for 1 month, and then transfer straight to a keg and carbonate with CO2 ???



Any advice appreciated.

Thanks

 
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Old 08-01-2012, 05:38 PM   #2
kh54s10
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US05 is considered a "clean" yeast so you should not be getting much yeasty flavor from it.

Things to consider:

Chill your bottles a little longer.
Do not drink from the bottle - pour into a glass and leave the last little bit (with the settled yeast in the bottle.
Try brewing with bottled spring water and see if that changes the yeasty flavor.
Try priming with table sugar or corn sugar to see if that makes a difference.

Bottling in itself is not the problem or everyone would have it.

I find that 3 weeks fermentation is an easy compromise between taking gravity readings and bottling asap and waiting a month or more. They have been very good.

 
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Old 08-01-2012, 05:38 PM   #3
AngryHobbitBrewing
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Kegging is probably the best way to go but if you cannot afford it like myself, i would suggest standard priming sugar such as cane suger! It has no off flavors. And there are multiple websites for Priming Sugar calculators. Cane sugar is highly fermentable, if your not kegging go with simple sugar!
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Old 08-01-2012, 05:39 PM   #4
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Are you pouring your homebrew into a glass? Always pour your homebrew into a glass! Pour carefully, and try not to dump the yeasty bottom portion in with the beer.
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Old 08-01-2012, 05:39 PM   #5
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Are you pouring the whole bottle into your glass? When it carbonates, yeast multiplies again. It's recommended you chill your beer for a couple days before drinking to let the yeast settle on the bottom, then pour so that you leave the cake on the bottle of the bottle. You should end up leaving a little bit of beer behind.
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Old 08-01-2012, 05:53 PM   #6
LKABrewer
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What is your fermentation temperature?
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Old 08-01-2012, 06:03 PM   #7
Maddoghoek
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What is your bottling process? Do you transfer to a bottling bucket first, or do you bottle directly from your fermentation container?

 
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Old 08-01-2012, 06:15 PM   #8
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To add to the string of questions, how long has it been bottled?
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Old 08-01-2012, 06:25 PM   #9
jbaysurfer
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I used to mistake DMS for that yeasty taste. And Pilsner malt is known for DMS. So anyway, that's one possibility.
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Old 08-01-2012, 06:30 PM   #10
unionrdr
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Bingo! Yahtzee! That's what I'd like to know. Gotta let those bottles sit for 3-4 weeks,then a week in the fridge to taste/carbonate good. 2 weeks fridge time for thicker head & longer lasting carbonation.
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