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Found a unicorn in my fermenter... (Autolysis?)

Discussion in 'Fermentation & Yeast' started by TalkingGoats, Feb 19, 2013.

 

  1. #1
    TalkingGoats

    Well-Known Member

    Posted Feb 19, 2013
    Brewed a moderate gravity Belgian IPA with WLP550. I let it sit on primary 4 days after it finished for a total of 15 days. I racked into a keg and tasted some. To my surprise it tasted like Vienna sausage. Not kind of like - it was exactly like Armour Vienna sausage. The yeast cake was cement like, 3 1/2" thick and the bottom 1/4" was pure white. I have never seen that before and this was a black beer.

    The OG was 1060, finished at 1010, heavily aerated and I did not make a starter. Pitched at 70*, 8 hour lag time, ambient temp was 65* and it took a week to get down to ambient temperature.

    I kept it at room temp in the keg a couple days and then through the keg in the fridge.


    What should I expect?

    RDWHA-VEGEMITE?


    :mug:
     
  2. #2
    nsrooen

    Member  

    Posted Feb 19, 2013
    Does not sound promising.
     
  3. #3
    mclaughlindw4

    Well-Known Member

    Posted Feb 20, 2013
    I guess I am just a noob. I thought I was promised a unicorn in a fermentor. Is this some sort of slang for something? Also, sorry I have no idea (the whole noob thing).
     
    Smerfs8485 likes this.
  4. #4
    Yooper

    Ale's What Cures You! Staff Member  

    Posted Feb 20, 2013
    It sure sounds like stressed yeast. It probably won't improve much, but you could try to age it a bit and see if it gets better.
     
  5. #5
    TalkingGoats

    Well-Known Member

    Posted Feb 20, 2013
    Some people insist that autolysis is a myth(ical creature).

    Yooper I miss the old avatar.

    I need to make starters I guess. It sure took off though for being a single vial pitch, and it made the biggest yeast cake I have seen yet.

    Thanks for the input guys.
     
  6. #6
    TalkingGoats

    Well-Known Member

    Posted Feb 27, 2013
    Flavor is mellowing rapidly! It has turned into pepper and spices. I have had very young Saranac White IPA that tasted exactly like what I have now. Don't dump your batches kids.
     
  7. #7
    SPR-GRN

    Well-Known Member

    Posted Feb 27, 2013
    glad it turned around for you, I haven't drunk a Vienna sausage or a unicorn before, not that I would turn it down if I was offered, I'd have one, maybe two, but 5 gallons? Idunnoboutthat :D

    happy drinking
     
  8. #8
    Jayhem

    Well-Known Member

    Posted Feb 27, 2013
    When I underpitched S04 to a brown ale I got the worst tasting homebrew I've ever tasted. The flavor has not improved 3 months in bottles now. I dumped most of it, gave some away to whoever would cook with it. :(
     
  9. #9
    Revvy

    Post Hoc Ergo Propter Hoc  

    Posted Feb 27, 2013
    So then just maybe it WASN'T the dreaded Autolysis, and maybe it was just green. And Autolysis still remains in the realm of myth for most homebrewers, eh? ;)

    Because it's really highly unlikely you would have had such a thing after only 15 days.
     
  10. #10
    TalkingGoats

    Well-Known Member

    Posted Feb 27, 2013
    Thats what I thought! I couldn't really explain away why it tasted like meat though... This was my second time using liquid yeast and the first time using a real Belgian yeast. Strange critters making strange smells and flavors.
     
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