can beer sit on yeast/trub too long?

[odie]

I've had some beers that I felt kinda "turned" after a while of have an "off" taste. Thinking might have off flavors coming from long term contact with the yeast cake. Some beers do sit at room temps for a couple few months before getting into the kegerator.

I'm currently fermenting and serving from the same keg, so the beer stays on the yeast cake until the keg kicks. I currently have 10 beer taps and usually have a drinking session with friends once a week. So obviously, some kegs can last a few months. The wort is always finely screened before the keg and yeast pitch so "trub" is mostly removed.

Other beers are fine until the end.

 

[mac_1103]

I've had some beers that I felt kinda "turned" after a while of have an "off" taste.
...
Other beers are fine until the end.

Is it random or is there a pattern? Style-specific? Yeast specific?

 

[fluketamer]

i would be reluctant to blame the yeast.

maybe split a batch and then you can see if long term yeast contact time really makes a difference.

 

[odie]

Is it random or is there a pattern? Style-specific? Yeast specific?

seems kinda random. I reuse yeast often, sometimes several generations. But it's happened with fresh pitch too. Different styles. Some kegs off taste at the beginning so possibly something with that batch.

But I've had other kegs that notably changed over the course of time. Recently a czech pils and kolsch. granted, light beers that cannot hide such things.

 

[odie]

i would be reluctant to blame the yeast.

maybe split a batch and then you can see if long term yeast contact time really makes a difference.

I would think so. I have yeast harvests in mason jars. sometimes over a year old. open the jar and sniff test says "fine". I make decent beer with that stuff.

 

[BrewnWKopperKat]

Can beer sit on yeast/trub too long?

seems kinda random. I reuse yeast often, sometimes several generations. But it's happened with fresh pitch too. Different styles. Some kegs off taste at the beginning so possibly something with that batch.

But I've had other kegs that notably changed over the course of time. Recently a czech pils and kolsch. granted, light beers that cannot hide such things.

For each batch that came out poorly, some data to consider gathering from 'brew day' notes (or collecting in the future):

• Yeast strain, re-pitch count,
• best by date on the sachet,
• OG/FG, beer style
• storage conditions

Tracking a specific sachet across multiple re-pitches may also be helpful.

 

[odie]

Can beer sit on yeast/trub too long?



For the each batch that came out poorly, some data to consider gathering from 'brew day' notes (or collecting in the future):

• Yeast strain, re-pitch count,
• best by date on the sachet,
• OG/FG, beer style
• storage conditions

Tracking a specific sachet across multiple re-pitches may also be helpful.

the recent 4 such batches that come to mind...all fresh dry yeast pitch. and all 4 different styles. high 40s low 50s OG. upper 70s low 80s storage (summer time)

 

[BrewnWKopperKat]

High storage temperature is likely to be a problem for many styles. "Four different styles" isn't helpful (and there's likely to be a style or two that stores 'well enough' at higher temperatures for a month or so).

Put together a complete list of failures, look for patterns, then compare the possible failure patterns to the successes. Sorry, I'm not interested further troubleshooting if it's going to be four batches at a time with information missing.

eta: another approach would be to review how stores in your area and home brewers successfully package and store beer longer term.

 

[Broken Crow]

seems kinda random.

Just wondering: while it seems to be random batches, what about the kegs? Has this been happening with specific kegs that may perhaps have silicone o-rings?

 

[odie]

no, different kegs. they do get a total break down and cleaning before each use. I do have the white silicone rings for the lid. new rings on all the posts. the red ones. might be silicone too. they were all bought before I saw posts about the evils of silicone. Not sure I buy into the hype but maybe so? However, been using them for a long time.

But I think the storage time/temps is the thing to address first. Basically not brew until there is an empty spot in the kegerator. Or leave the keg in the fermentation chamber?