After using dry yeast in my first 5 or 6 batches...I started using liquid Wyeast on the last few.
After the same 3 weeks or so bottle conditioning, I threw a few in the fridge, and when I cracked one...it was very green. 6 weeks and still...noticeably green. Even a bit of an alcohol odor to them.
My dry yeast batches were always pretty decent at the 3 week bottle point...I'm curious if its normal for liquid yeast to take so long?
I've got 4 batches in bottles. All brewed within a few days of each other. 2 caribou slobbers...2 hefeweizens.
Yeast pitched sub 70F. Kept fermenters in a water bath with the tub water maintained right in in 65F range.
All of them were 3-4 weeks in and bottled after taking a couple hydrometer readings.
I stay on top of sanitizing...plus all 4 have similar taste and smell.
Today...when I was bottling a hefeweizen...I noticed as I neared the trub, a strong odor of alcohol rose, the emptier it got. Very similar to the odor I smelled from the previous batches bottles, after opening one.
Never had this issue when I used dry yeast, which had me suspecting the liquid. Searched around but haven't found anything that jumped out as matching my situation.
Any information would be appreciated.
After the same 3 weeks or so bottle conditioning, I threw a few in the fridge, and when I cracked one...it was very green. 6 weeks and still...noticeably green. Even a bit of an alcohol odor to them.
My dry yeast batches were always pretty decent at the 3 week bottle point...I'm curious if its normal for liquid yeast to take so long?
I've got 4 batches in bottles. All brewed within a few days of each other. 2 caribou slobbers...2 hefeweizens.
Yeast pitched sub 70F. Kept fermenters in a water bath with the tub water maintained right in in 65F range.
All of them were 3-4 weeks in and bottled after taking a couple hydrometer readings.
I stay on top of sanitizing...plus all 4 have similar taste and smell.
Today...when I was bottling a hefeweizen...I noticed as I neared the trub, a strong odor of alcohol rose, the emptier it got. Very similar to the odor I smelled from the previous batches bottles, after opening one.
Never had this issue when I used dry yeast, which had me suspecting the liquid. Searched around but haven't found anything that jumped out as matching my situation.
Any information would be appreciated.