TrojanMan
Well-Known Member
This is my first time using this yeast and I want to see if there's something I can do to improve performance.
Batch is 5 gallons using 10# 2-row single-step infusion mashed @ 150*F 80 min and 1.5# sugar syrup (agave nectar). OG: 1.050 Pitched 1.5 pints of active starter at around 70*F. Temperature remained at 65 for two days, during which the gravity dropped by about half to 1.025(ish). Chilled using an ice water immersion bath for the carboy and wrapping in a wet towel for evaporative cooling. Temperature stabilized at 55*F after appx. 12 hours and it's been chugging along at that temp for the past 4 days.
I'm now 6 days into primary and took a sample last night for a diacetyl test. There's still a noticable ammount of diacetyl, gravity is at 1.012-1.015 ish and airlock activity is still apparent. This, I expected.
What I did not expect was a kind of musty, gym sock like taste and odor. Like stinky shoes.
Question is this: Did I start the yeast at too high of a temperature for too long? The information I have from S-23 claims it'll ferment clean up to 68*F and I was below that for almost all of the initial period. I dropped it down to the recommended 50-55*F range and it's been there for a few days.
I have never used this yeast before. Is the off flavor something that will clear up and/or sediment out (perhaps it's the still-suspended yeast itself?) or have I killed this brew and I should just buy a lagering fridge already?
Any comments about this yeast are welcome. Thanks in advance for the help.
Batch is 5 gallons using 10# 2-row single-step infusion mashed @ 150*F 80 min and 1.5# sugar syrup (agave nectar). OG: 1.050 Pitched 1.5 pints of active starter at around 70*F. Temperature remained at 65 for two days, during which the gravity dropped by about half to 1.025(ish). Chilled using an ice water immersion bath for the carboy and wrapping in a wet towel for evaporative cooling. Temperature stabilized at 55*F after appx. 12 hours and it's been chugging along at that temp for the past 4 days.
I'm now 6 days into primary and took a sample last night for a diacetyl test. There's still a noticable ammount of diacetyl, gravity is at 1.012-1.015 ish and airlock activity is still apparent. This, I expected.
What I did not expect was a kind of musty, gym sock like taste and odor. Like stinky shoes.
Question is this: Did I start the yeast at too high of a temperature for too long? The information I have from S-23 claims it'll ferment clean up to 68*F and I was below that for almost all of the initial period. I dropped it down to the recommended 50-55*F range and it's been there for a few days.
I have never used this yeast before. Is the off flavor something that will clear up and/or sediment out (perhaps it's the still-suspended yeast itself?) or have I killed this brew and I should just buy a lagering fridge already?
Any comments about this yeast are welcome. Thanks in advance for the help.