douglasbarbin
Well-Known Member
I currently have 2 beers in secondary. One is an Oktoberfest that was put in primary on 5/21 then racked to secondary on 5/25. I added gelatin finings and it has been lagering since 6/1.
The other beer is a Blonde Ale that I put in primary on 5/25, then racked onto about 4 lbs. of peach puree on 5/30. I basically rushed this stuff through primary in the name of getting the almighty "pipeline" caught up.
Anyways, after tasting them a couple weeks later, I'm starting to think that I might have rushed through primary too fast. I was counting on the yeast that was still in suspension to continue fermenting while in the secondary vessel. However, the Oktoberfest tastes slightly watery and dry, and the peach beer tastes sweet and peachy. Maybe the "dryness" is because I used Danstar Nottingham yeast for the first time, and am used to yeast that produces more esters. Also, these past few batches, I finally got my temperature control down pat.
My question is, would it be advisable to pitch a small amount of yeast from an existing Nottingham yeast cake into secondary, to clean up and finish the fermentation? I am getting more peach flavor than I'd like in the peach beer, so some of the sugars there have clearly not fermented. I may leave the Oktoberfest alone, as it tastes pretty good already, and I already added the gelatin finings.
What do you guys think?
The other beer is a Blonde Ale that I put in primary on 5/25, then racked onto about 4 lbs. of peach puree on 5/30. I basically rushed this stuff through primary in the name of getting the almighty "pipeline" caught up.
Anyways, after tasting them a couple weeks later, I'm starting to think that I might have rushed through primary too fast. I was counting on the yeast that was still in suspension to continue fermenting while in the secondary vessel. However, the Oktoberfest tastes slightly watery and dry, and the peach beer tastes sweet and peachy. Maybe the "dryness" is because I used Danstar Nottingham yeast for the first time, and am used to yeast that produces more esters. Also, these past few batches, I finally got my temperature control down pat.
My question is, would it be advisable to pitch a small amount of yeast from an existing Nottingham yeast cake into secondary, to clean up and finish the fermentation? I am getting more peach flavor than I'd like in the peach beer, so some of the sugars there have clearly not fermented. I may leave the Oktoberfest alone, as it tastes pretty good already, and I already added the gelatin finings.
What do you guys think?
