BadKarmaa
Well-Known Member
Here's the deal. A New Castle Clone I brewed jan 11 has proven itself to be an odd beer time and time again. Most recently is the strong almost overpowering yeast flavor. It spent a 9 days in primary, 8 days in secondary, and has been conditioning in bottles for almost 3 weeks now. I'm very careful of sanitation and there aren't any rings on the necks of the brown bottles to indicate contamination. So why the yeast bite? It doesn't seem to me that 9 days in primary would be too long and lend yeast flavors. Additionally, because I siphon from the top down when racking to secondary or the priming bucket, there was hardly any sediment in the secondary and virtually none in the bottles. The only thing I've come up with is the Wyeast Special London 1968 is shi eee yeast. On the other hand I did sub that strain for the Wyeast 1098 British ale that the recipe called for. Any thoughts?