swampdog
Member
I'm getting frustrated. Nearly every batch I brew has a touch of fusel alcohol. Sometimes, more than a touch. My most recent, 10 gals of EdWort's Haus Ale has the same issue. Actually only half of it does. I spit the batch in half to ferment in two six gallon carboys. They sat side by side for ten days in a cooler filled with water and floating ice packs, covered with wet towels. The thermometer in the cooler never exceede 68 degrees. The batch from one has mild fusel hotness, the other does not. I did not notice it until after the two halves had been in the kegs for several days.
My process: Mash for sixty minutes at 152. Fly sparge at 170 (takes about 40 minutes). One hour boil. Cool with immersion chiller. Rack and pitch. Dry yeast this time with no hydration and no starter. (But I get fusels with White Labs and starters too.). Filter after primary and keg. I know my fermentationj temp never exceeded 70 degrees.
What is the best way to avoid production of fusels? I'm ready to try anything. Should I be racking off the trub sooner? Or skimming the krausen???
Thanks for your thoughts.
John
My process: Mash for sixty minutes at 152. Fly sparge at 170 (takes about 40 minutes). One hour boil. Cool with immersion chiller. Rack and pitch. Dry yeast this time with no hydration and no starter. (But I get fusels with White Labs and starters too.). Filter after primary and keg. I know my fermentationj temp never exceeded 70 degrees.
What is the best way to avoid production of fusels? I'm ready to try anything. Should I be racking off the trub sooner? Or skimming the krausen???
Thanks for your thoughts.
John