Sooo.... How did that blonde ale turn out?
Ale Yeast Under Pressure
- Thread starter wdavis2003
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Tasted great coming out of the fermenter. However, a week later after tasting it it had developed off flavors/aroma and not from anything that snuck into the keg. It was a byproduct of stressed yeast.
Not sure what I was thinking but a brewed another batch and pitched onto the leftover yeast cake. Same off flavors/aroma.
I don't necessarily think the pressure was the sole reason to blame. I pitched a single pack of dry yeast that sat in my fridge for close to a year. It took off about 36 hours in which is slow for pressure fermentation.
Needless to say, not pressure fermenting with Ale yeast anymore.
Not sure what I was thinking but a brewed another batch and pitched onto the leftover yeast cake. Same off flavors/aroma.
I don't necessarily think the pressure was the sole reason to blame. I pitched a single pack of dry yeast that sat in my fridge for close to a year. It took off about 36 hours in which is slow for pressure fermentation.
Needless to say, not pressure fermenting with Ale yeast anymore.
VikeMan
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At a given temperature, fermenting under pressure slows the yeast as compared to only "airlock" pressure at the same temperature.
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