okay, i'm starting to get irritated with my beer. particularly, the last two batches i made with wlp550. the first batch, a belgian pale ale, was mashed at 150 and fermented at 72F. it came out tasting okay flavorwise, but it had too much of a sweet/yeasty taste. i figured it needed more time, but it's been bottled for nearly 3 months and it's still there.
so, i figured maybe it needed to be mashed higher, fermented at a higher temp, and left in primary longer. so, i mashed the second batch, a la chouffe clone, at 152F and left it in primary for 4 weeks at 75F (per Houblon's recipe). Result: it tastes identical to the belgian pale ale. it's a fairly good tasting beer, but overwhelmed by a big sweet yeastiness.
does this sound familiar to anyone? anyone know why my beer is being overpowered by a sweet yeasty taste? i do cold crash before bottling and i also decant when pooring, so i'm not getting excessive yeast in the glass. any ideas?
so, i figured maybe it needed to be mashed higher, fermented at a higher temp, and left in primary longer. so, i mashed the second batch, a la chouffe clone, at 152F and left it in primary for 4 weeks at 75F (per Houblon's recipe). Result: it tastes identical to the belgian pale ale. it's a fairly good tasting beer, but overwhelmed by a big sweet yeastiness.
does this sound familiar to anyone? anyone know why my beer is being overpowered by a sweet yeasty taste? i do cold crash before bottling and i also decant when pooring, so i'm not getting excessive yeast in the glass. any ideas?