GLoBaLReBeL
Well-Known Member
So, I just brewed a Belgian White from AHS with this yeast and I previously brewed a Blue Moon clone using the same one. I have noticed that I have a VERY YEASTY flavor from these. I only left the AHS on the primary for 2 weeks, and it was done fermenting after 6 days.
The AHS Belgian white was my first AG and I only got to 1.034 OG, and it ended up at 1.007 FG. I kegged it straight from the primary, and I've had it at 26 PSI in my 38-40F keggerator. Its been in there for 5 days, and it seems to have a good level of carb but the yeast flavor is REALLY aparent. Is it because of this yeast?
I fermented both the brews at 70F-73F. I use the carboy in a bucket with water, a t-shirt, fan, and frozen water bottles. Its hard to keep it below 70F, but I think it would be doable if needed.
Any ideas?
The AHS Belgian white was my first AG and I only got to 1.034 OG, and it ended up at 1.007 FG. I kegged it straight from the primary, and I've had it at 26 PSI in my 38-40F keggerator. Its been in there for 5 days, and it seems to have a good level of carb but the yeast flavor is REALLY aparent. Is it because of this yeast?
I fermented both the brews at 70F-73F. I use the carboy in a bucket with water, a t-shirt, fan, and frozen water bottles. Its hard to keep it below 70F, but I think it would be doable if needed.
Any ideas?