Here's my issue. I brewed a 1.048 OG beer and pitched 100ml of 6 day old washed yeast. Did not make a starter ( first mistake I know ). It took just over 2.5 days to start but after dosing some oxygen it finally started and ripped through in 5 days. Will this beer be ok? Not messing with it until I keg it.
Long lag time
- Thread starter dumsboa09
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The beer itself should be fine but how it taste might be a little off. Taste it and see if it taste good to you then keg it and drink it young and fast!! Concerns with having pitched little amount of washed yeast chances are you stressed out the yeast. It might have some fusal alcohol, might have some phenols, might be really eastery might be all of the above. No way to tell unless you pull off a sample and try it. let it sit another 3 days taste it and see if it helps.
What type of beer is it and what type of yeast did you use.
What type of beer is it and what type of yeast did you use.
The beer itself should be fine but how it taste might be a little off. Taste it and see if it taste good to you then keg it and drink it young and fast!! Concerns with having pitched little amount of washed yeast chances are you stressed out the yeast. It might have some fusal alcohol, might have some phenols, might be really eastery might be all of the above. No way to tell unless you pull off a sample and try it. let it sit another 3 days taste it and see if it helps.
What type of beer is it and what type of yeast did you use.
What type of beer is it and what type of yeast did you use.
It's a session rye pale ale and I used WLP001. I'm moderately confident in the amount of yeast pitched it's just the long lag time that I never had to deal with. When it did start up it was just as vigorous a ferment as I've seen in a beer fermented by a starter. The lag is my ultimate concern.
001 is a very forgiving yeast strain. If your concerns are only with lag time I would worry about it. I made a lager on the 5th pitched at 50 and waited 72 hours before I saw signs. Only way for me to oxygenate is by shaking and I did that. Major concerns are your sanitation practices from chill to carboy. Long lag time can allow for bugs to feast and grow. Honestly, taste it in 5 days if you can live with it keg it. even my worse beers ive never dumped. I use them as tools to see how it goes from bad to worse and how long. Always an adventure and invite friends over if you need to get rid of it. If they arent BJCP judges then no worries they wont know its not great!!
Share with me what it taste like when if you decide to keep it.
Share with me what it taste like when if you decide to keep it.
Sounds like it may have been underpitched and it's not uncommon for the lag phase of yeast growth cycle to take a bit of time in those cases.
I don't hit the beer with an o2 stone so I don't know what effect oxygenating a few days in will have to the yeast that were already working their way to maximum density. I'd be hesitant to place blame any possible off flavors on the lag time without knowledge of how late o2 additions affect the yeast.
I don't hit the beer with an o2 stone so I don't know what effect oxygenating a few days in will have to the yeast that were already working their way to maximum density. I'd be hesitant to place blame any possible off flavors on the lag time without knowledge of how late o2 additions affect the yeast.
Just a side note for you guys. I was instructed by a pro brewer to hit it with pure o2 and that I could get away with that until about 50% of the way through fermentation without noticing any of it in flavor. I stopped the oxygen once I saw krausen. I appreciate the feed back from every one. I'm a worry wort by nature but I'm trying hard to stick with the plan and not mess with it.
Makes sense. With mead, the standard practice is to have oxygen additions until 1/3 of the sugar has been processed. However, once the yeast go anaerobic you have a really high chance of increased diacetyl and pushing the yeast back to aerobic fermentation, stop producing alcohol, and actually enter another lag/growth phase.
Adding o2 isn't abnormal you do it with lagers all the time. Not to make you worry more but if your sanitation is good all the way to your carboy you should be fine from nasty bacteria. I just think you under pitch but your beer should be fine. I'll stick to what I said taste it in a few days or when you keg it if you like it drink it!
Most of all relax your doing fine.
Sent from my iPhone using Home Brew
Most of all relax your doing fine.
Sent from my iPhone using Home Brew
It's a 4.7% rye pale ale. So I get the dry rye mild spice character in the malt profile. Good hop character from Amarillo and cascade. One thing that I feel it may lack is a little more body. I'm not trained too well in that way but I can honestly say that I do not taste an off character within the beer that would make me blame one thing or the another. I can post the recipe if you like, so you can maybe be a sense of what I'm tasting?
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