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Old 05-19-2008, 09:21 PM   #1
tagz
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Just sampled the porter I brewed up a little while back, and it has a strong yeast flavor. I let it settle in the fridge for two days before sampling, so I'm curious what might be causing this flavor. Surprised too because I used Wyeast 1056 which is supposed to have a fairly clean profile. Perhaps I just have to let it sit for a while, but I thought I'd throw it out there for input. Here's my recipe:

(2.5 Gallon Batch)
3# Light Pils DME
1/3# Chocolate
1/4# Crystal 80
1/4# Carapils
1/8# Belgian Black
3/4 oz Cascade Whole Leaf (FWH)
Wyeast 1056 (washed, 1/2 quart starter)

Steep grains 30 min at 152. Fermented at 63-65. FG 1.018. Primary 4 weeks. Has been in bottles 2 weeks.

So, I think I'll have a pretty tasty beer if I can cut down on the yeastiness. Its pretty fruity, and I thought I wouldn't have any problem with that if I kept the fermentation a bit cooler. I have no problem letting it sit a while longer. If I do, should I leave them at room temp (65) or put them in the basement (55) to help drop out the yeast?


 
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Old 05-26-2008, 03:13 PM   #2
tagz
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So, I moved the bottles into the basement (55 degrees), and took another sample yesterday. Again, I let it sit in the fridge a few days to help the yeast settle. The aroma was overwhelmingly fruity yeast. So much that it blocks out most of the roasted grain flavors.

Possible causes?
- Yeast was washed from a batch of pale ale that I brewed a couple months back. Maybe dormant/stressed from sitting in the fridge for so long.
- I only made a 1/2 quart starter.
- Infection?

Any insight would be appreciated.

 
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Old 05-26-2008, 03:37 PM   #3
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Two weeks in the bottle is not enough time. The yeast is probably still working on the priming sugar.
Wait at least two more weeks, and even better, a month. It will taste much better.
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Old 05-26-2008, 03:52 PM   #4
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3 weeks @ 70, 3 weeks @ 70 3 weeks @ 70

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Old 05-26-2008, 07:22 PM   #5
tagz
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it has now been 3 weeks in bottle. it has plenty of carbonation but its definitely possible that the yeast is still working. i'm willing to let it sit. i was just surprised that the yeast character was so strong. wasn't the case the last time i used this strain. i'll bring it up from the basement. thanks for the advice.

 
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Old 05-26-2008, 07:30 PM   #6
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I've ruined batches of dark brew with that over-fruity character before---and it was from, get this, washed/harvested yeast. What were your fermentation temps???
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Old 05-26-2008, 11:32 PM   #7
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Papazian says that yeast bite can come from overpitching. Did you make a massive 1056 starter?

 
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Old 05-27-2008, 12:25 AM   #8
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Try leaving the bottles cold for more than two days. I don't think 2 days is quite enough to cold crash the yeast out. I mean, I cold crash my secondary for this purpose for at least a week.
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Old 05-27-2008, 12:54 AM   #9
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I rarely taste any of mine prior to 10 weeks anymore.. patience, it is a virtue

 
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Old 05-27-2008, 02:40 AM   #10
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Quote:
Originally Posted by Evan! View Post
I've ruined batches of dark brew with that over-fruity character before---and it was from, get this, washed/harvested yeast. What were your fermentation temps???
Interesting. I fermented at around 64 and kept it fairly steady.

Quote:
Originally Posted by blacklab View Post
Papazian says that yeast bite can come from overpitching. Did you make a massive 1056 starter?
I actually thought I may have made too small a starter - only half quart.


I'll give them another or two week or so at room temp. Then, I'll toss one in the fridge for a good week and see what happens. If there's no change by then, I'll put them in the basement and try to forget about them for a month.

Thanks for all the input. Any other thoughts are welcome.

 
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