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Old 11-12-2012, 05:39 PM   #11
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The water temp was kept between 63-66* for most of the time. No doubt it dropped a little lower and rose a little higher at times, but wasn't left at that temp long. I typically change out the frozen water bottles (500 ml-2 liter bottles) 3 times a day.


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...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

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Old 11-12-2012, 06:31 PM   #12
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The wort temp will still be 3-8F higher than the water temp. Yeast give off heat during fermentation, so there is exothermic heat being produced that will heat the wort from within during active fermentation.

The thermal mass will definitely keep the ambient temp swings from affecting the wort temp, but the exothermic heat from the yeast during active fermentation will still very efficiently heat the wort.

If I were fermenting using the two yeast you did, I think I would aim for a 65F average internal fermentation temp, so I would have probably set my temp controller to 62 with a -3 differential.

Just curious, why did you decide to use two yeasts?


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Old 11-12-2012, 07:42 PM   #13
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The 1272 was nearly 2 months old IIRC, and didn't get started in the starter, though I now wonder if I gave it enough time, so I threw in some 001, which was going good 24 hrs later.

Some have taken off well enough after nearly 3 months. I'm not sure why that one did not.

I wish I would have given it more time as I think it may have had some good yeast left. Oh well... I'll eventually buy more yeast.

With chilled water I assumed the temp couldn't get much more than 3-5* higher. Hmmm. I don't want to chill them too much and make them lazy!

I know people have used fermometers, but having read about them they seem as though they can't take getting wet. So I've just read the water temp and assumed I was close to it.
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...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day
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Old 11-16-2012, 05:11 AM   #14
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We drank another tonight and found that once it warmed up it began to smell/taste like that again. At first, while cold, it is good, and not noticeable. So what is going on here???
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...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day
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Old 11-16-2012, 05:27 AM   #15
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How long ago was it bottled/kegged? Young beer has an alcohol taste to it if you don't give it time to condition. I get that with my batches I taste test every week until I'm out before its mature.
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Old 11-16-2012, 01:44 PM   #16
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Initially I give them 3 weeks and put them in the fridge for 2-3 days before I pop any open.
These were bottled on 9-19 and have been in the fridge for a little more than 2 weeks.
Will cold temps subdue the smell/taste of fusels???
I have noticed this smell in a few of my other styles too.
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...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day
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Old 11-16-2012, 11:49 PM   #17
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Anyone have an idea what it is?
I would guess fusel alcohol, but White Labs said it would have to have been in the high 70's before that happens. I suppose it could have briefly. I can't say it certainly didn't as I don't know exactly what the interior temps were, and the water temps may have reached as high as 67-68* for short periods of time.
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Originally Posted by Revvy View Post
...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day
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Old 11-17-2012, 02:39 AM   #18
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I don't think it's fusel alcohol just from having a pitching temp under 80F and fermentation was just around 70F. I dunno what else besides the other possibilities from a quick google search say oxidization. I wanna say the yeast possibly, but from everything I looked up don't point to the yeast unless you had high ferm temp...something higher than what you stated.

There's still a possibility that the beer is still a young beer and you're chasing ghosts.


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