stageseven
Well-Known Member
I'm having a bit of an issue with brews I'm doing with a friend that I'm hoping some of you can shed some light on. For the past 3 batches we've done together we've gotten bubble gum flavors and aromas in the beer. They all used different yeasts, and were fermented at different temperatures. I'm a bit stumped by this because everything I've read indicates that the yeast and the fermenting temperature are what causes the bubble gum aroma in a beer.
The first beer was a dubbel, using WLP-500 Trappist Ale Yeast that we had in a 68 degree room. We made an Imperial Blonde from a Brewer's Best kit while that was in the secondary. I can't remember what yeast was in it, but it was a packet of dry yeast, and again was fermented around 68 degrees. We brewed the third beer after we found out the first 2 had the bubble gum aroma, so we used Safale-05 and fermented it in the basement which was around 65 degrees.
Is this still just too high of a temperature to ferment without off flavors and aromas? I kind of doubted that this was the problem with the last batch considering the documents from Safale says that it's optimal temp range is 59-75. Is it more likely that there's some contamination or infection in either the plastic fermenting pail or the bottling bucket? Thanks.
The first beer was a dubbel, using WLP-500 Trappist Ale Yeast that we had in a 68 degree room. We made an Imperial Blonde from a Brewer's Best kit while that was in the secondary. I can't remember what yeast was in it, but it was a packet of dry yeast, and again was fermented around 68 degrees. We brewed the third beer after we found out the first 2 had the bubble gum aroma, so we used Safale-05 and fermented it in the basement which was around 65 degrees.
Is this still just too high of a temperature to ferment without off flavors and aromas? I kind of doubted that this was the problem with the last batch considering the documents from Safale says that it's optimal temp range is 59-75. Is it more likely that there's some contamination or infection in either the plastic fermenting pail or the bottling bucket? Thanks.