Zymurgrafi
Well-Known Member
Yeesh, I do not even know where to begin. I will try and keep this brief. I used to make good beer once upon a time. At least I enjoyed it. Lately I have not. I got out of brewing for a brief time when my son first came along but now I am back into it. ONly I have had a bunch of bad beer. One of the batches I know what was wrong. The others I do not, or I thought I did but I am not sure now.
Three of the beers now have had the same flavor issue. I do not know how to describe it other than to say it is a yeasty bite. So much so, that it makes them all taste the same. The first time was last August. I brewed a Marzen, extract brew with specialty grains steeped. I lost my notes on that one so I do not have details. I do remember it was sulfury fermenting (no big deal for a lager yeast) and I had some problems with cooling it down too fast after primary. It had this yeasty flavor pretty powerfully.
The next was a Irish red ale last month. This one was my first attempt at pm, very small amount of grains. I thought I figured out the problem with this one. I had some initial temperature problems (first too cold, 57 F then to warm 76 F) and obviously the large fluctuations in temp were not too good either. It also was sulfury (okay this time I panicked as that has never happened to me with an ale yeast) I racked it to secondary too soon (5 days primary). It had the same yeasty flavor. I devised a means for controlling temp that seems to work well so I thought I had that corrected. I let it sit for about 3 weeks after that and bottled it today. It was absolutley done fermenting. I tried getting the yeast to settle out more by cooling it down for the last 3 days. The yeasty flavor was less but still prominent. I also learned about yeast starters after making this one so I thought that was part of the problem too. Which brings me to my latest.
I brewed a California common also a partial mash (still small about 1 lb. pale malt) and I made a starter this time which seemed succesful. It went much better. A nice even controlled temp starting at 72 F first few hours. Lowered to 68 F after fermentation kicked in (about 5 hours after pitching) then gradually lowered to 60 F over a few days and then maintained that. I let it sit for 16 days. Yes sulfur again this time, but it was a california lager yeast. I racked it to a clean carboy today and...
YEASTY FLAVOR!!!! ARRRRRRGGHHHH!!! only thing different this time is some nice hop bitterness fighting through the yeast flavor
WTF is happening? I am about to brew an oatmeal stout this week with my newly made mash tun (thanks to all you folks) but I DO NOT want to make another bad batch. What is the problem???
Sorry, so much for brief. If any other details will help diagnose let me know. Oh, and the yeast I am using is easYeast made in NH fwiw.
HELP!!!
Three of the beers now have had the same flavor issue. I do not know how to describe it other than to say it is a yeasty bite. So much so, that it makes them all taste the same. The first time was last August. I brewed a Marzen, extract brew with specialty grains steeped. I lost my notes on that one so I do not have details. I do remember it was sulfury fermenting (no big deal for a lager yeast) and I had some problems with cooling it down too fast after primary. It had this yeasty flavor pretty powerfully.
The next was a Irish red ale last month. This one was my first attempt at pm, very small amount of grains. I thought I figured out the problem with this one. I had some initial temperature problems (first too cold, 57 F then to warm 76 F) and obviously the large fluctuations in temp were not too good either. It also was sulfury (okay this time I panicked as that has never happened to me with an ale yeast) I racked it to secondary too soon (5 days primary). It had the same yeasty flavor. I devised a means for controlling temp that seems to work well so I thought I had that corrected. I let it sit for about 3 weeks after that and bottled it today. It was absolutley done fermenting. I tried getting the yeast to settle out more by cooling it down for the last 3 days. The yeasty flavor was less but still prominent. I also learned about yeast starters after making this one so I thought that was part of the problem too. Which brings me to my latest.
I brewed a California common also a partial mash (still small about 1 lb. pale malt) and I made a starter this time which seemed succesful. It went much better. A nice even controlled temp starting at 72 F first few hours. Lowered to 68 F after fermentation kicked in (about 5 hours after pitching) then gradually lowered to 60 F over a few days and then maintained that. I let it sit for 16 days. Yes sulfur again this time, but it was a california lager yeast. I racked it to a clean carboy today and...
YEASTY FLAVOR!!!! ARRRRRRGGHHHH!!! only thing different this time is some nice hop bitterness fighting through the yeast flavor
WTF is happening? I am about to brew an oatmeal stout this week with my newly made mash tun (thanks to all you folks) but I DO NOT want to make another bad batch. What is the problem???
Sorry, so much for brief. If any other details will help diagnose let me know. Oh, and the yeast I am using is easYeast made in NH fwiw.
HELP!!!