Primary a bit tart - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Primary a bit tart

Reply
 
Thread Tools
Old 01-05-2008, 08:25 AM   #1
Jaeger48
Recipes 
 
Dec 2007
Lynnwood, WA
Posts: 178
Liked 1 Times on 1 Posts



So I called my LHBS when my Belgian yeasted dubbel gravity sample tasted a bit tart. He said this was not uncommon and wasn't a horrible concern because of the yeast strain and beer type. My first fear was contamination but I have next to godly sanitary conditions (expect maybe when pulling the cap and taking my grav samples) I was worried the tartness was similar to the infamous green apple contamination that I've heard about.

Any ideas if I should worry or is it safe to assume my young beer (pitched jan 1) is ok and still just working through the process?

I realized I might need some more info:

OG 1.060 last grav taken at 1.020 with a final that should end up around 1.014 or1.018. I used a white labs WLP550 yeast from starter and primary has been around a 65-68 temp zone from the pitch date. I still have a few bubbles in the ferm lock but they've slowed to about one every 20 seconds.


 
Reply With Quote
Old 01-05-2008, 08:30 AM   #2
Jesse17
Yep....I tell you what...
HBT_LIFETIMESUPPORTER.png
 
Jesse17's Avatar
Recipes 
 
Nov 2007
Miles City, MT.
Posts: 552
Liked 6 Times on 6 Posts


It's infected...send it to me, I'll dispose of it properly for you.

It's fine. It's just young beer. Give it a chance to grow up.

 
Reply With Quote
Old 01-05-2008, 10:02 PM   #3
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 152 Times on 143 Posts


Green Apple is due to a normal fermentation intermediary and will age out. Some yeasts produce a lot of it.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 01-06-2008, 03:53 AM   #4
brewerdave
Recipes 
 
Apr 2007
Columbia, SC
Posts: 46

It's just young beer. Give it some time to mellow out, especially with a 1.060 OG. Just let it age for about a month and all will be good. When in doubt, use the 1-2-3 method (one week primary, 2 weeks secondary, 3 weeks in the bottle). Your beer will be excellent in six weeks.
__________________
Primary: Scarlet Ale II
Secondary: Off-Kilter 80 Shillings
Bottled: Scarlet Ale
Drinking: Oatmeal Stout
On Deck: Various SMaSHes, Centennial Blonde, Apfelwein?

 
Reply With Quote
Old 01-06-2008, 04:00 AM   #5
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
 
BierMuncher's Avatar
Recipes 
 
Jan 2007
St. Louis, MO
Posts: 12,410
Liked 789 Times on 435 Posts


You'll be fine. Go ahead and leave that beer in the primary for at least two weeks. The yeast still has some cleaning up to do.

The esthers (green apple) flavors will mellow and fade with some time.

 
Reply With Quote
Old 01-06-2008, 06:10 AM   #6
Tommish
Recipes 
 
Dec 2007
Tulsa, OK
Posts: 97
Liked 1 Times on 1 Posts


I am currently using the same yeast as you for a white beer and though I have not tasted it since I pitched the yeast, it smells quite funky (a bit of sulfur and a tangy character to it). I know that a lot of (but not all) Belgian beers have varying degrees of sourness to them, some from controlled bacterial "infection" and some from the strain of yeast. I am wondering if this strain of white labs has a certain tartness to it. I am looking forward to tasting it pre-carbonated, then again after 2 weeks and 4 weeks to get an idea how it changes over time.

The guys at my LHBS (and the website) advised that this yeast likes a higher than normal temperature than the average ale (Optimum Ferm. Temp: 68-78F). I have been sticking to 76 - 78F.

Anyone else try WLP550?
__________________
Quote:
Originally Posted by zacster
Just remember, it doesn't have to be perfect to be really good beer.
Quote:
Originally Posted by Aust1227
I am glad you think my keg is cute.

 
Reply With Quote
Old 01-08-2008, 06:51 AM   #7
Jaeger48
Recipes 
 
Dec 2007
Lynnwood, WA
Posts: 178
Liked 1 Times on 1 Posts


that's kinda funny. I thought the 70 temp I was fermenting at was a little high and might produce some off flavors from the yeast but by the time I really question it primary had run down. I moved my primary to an outside storage area where the wort is at about 45 degrees. I'm planning on leaving it there for 2 weeks and then either bottling or racking to a secondary. After 3 weeks though I think it may just be fine to bottle condition for another 3 weeks.

 
Reply With Quote
Old 01-11-2008, 09:54 PM   #8
Jaeger48
Recipes 
 
Dec 2007
Lynnwood, WA
Posts: 178
Liked 1 Times on 1 Posts


Ok, the tartness is more of a cooking sherry taste now. I think I let it sit above 80 before pitching for too long a period and oxidized it (probably 2 hrs >80). Will it continue to mellow with conditioning?

 
Reply With Quote
Old 01-11-2008, 09:59 PM   #9
Joker
 
Joker's Avatar
Recipes 
 
Nov 2007
Orygun
Posts: 1,953
Liked 33 Times on 30 Posts


RDWHAHB ............................ I am going to prescribe patience followed but not tasting the brew til it has been in the bottle 3 weeks. You going to stress yourself out take a break.

 
Reply With Quote
Old 01-11-2008, 11:12 PM   #10
Donasay
Recipes 
 
Oct 2007
Boston
Posts: 1,567
Liked 8 Times on 8 Posts


It sounds like you have a massive yeast infection there, you should send it to me in Boston for proper disposal.
__________________
No matter how rich you are, you can still only drink 16 or 17 liters of beer a day.

Quote:
Originally Posted by quixotic View Post
The true definition of an addiction: not stopping even when a dog is having his way with you.:D
http://www.solutionsinmetal.com/

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
whoa, apfelwein is tart! Righlander Beginners Beer Brewing Forum 19 04-28-2011 03:00 PM
very very tart cider Cazamodo Cider Forum 4 10-16-2009 07:56 PM
Best Yeast for a TART Hefe? Cpt_Kirks Recipes/Ingredients 1 12-21-2008 05:35 AM
Cider too tart Quinny Cider Forum 2 10-23-2008 03:19 PM
Tart? Tylerro Winemaking Forum 6 03-28-2006 09:34 AM


Forum Jump