Did I insult my Wyeast 1214?

[NCBeernut]

Belgian yeasts are notorious for going dormant if you suddenly drop the temp on them like that. That is one reason why it is good to pitch on the cool side and let it ramp up. Once it gets going, you really run the risk of your yeast permanantly crapping out if you try to bring the temp down. I know this is mentioned in Brew Like a Monk.

 

[rebrandsoftware]

I'd be curious to know where you read that. My experience, and most of the info I've read, is that the majority of esters are formed early on, in the first few days of fermentation.

It was on one of these forums somewhere so I took it with a grain of salt, but essentially they were saying that stressed yeast produced heavy esters and that the stress would occur with underpitched yeast or as the yeast started running out of sugars.

In the later case it would be at the end of fermentation and I think that at high temperatures that would still be in the range of 2-3 days, lining up with what you said.

 

[Judochop]

I'm not sold on this part:

the stress would occur... as the yeast started running out of sugars.

Every healthy fermentation ends with the yeast running out of sugars. I'm not sure that is a stressful situation for them. Underpitching - too much sugar for too few yeast cells to do the job - sure. That makes sense. The other way around, not so much. I think they just go to sleep when there's no more work to be done. They don't sweat over it.

 

[rebrandsoftware]

Sorry if I reposted false information from some random forum poster. Definitely not my intent to spread misinformation.

The only thing that really mattered to me at the time was hanging on to a glimmer of hope so that I could sleep at night.

I actually gave in and took a hydrometer reading and taste. It's down from 1.073 to 1.027 now, visible fermentation slowing down. I'm letting the temperature rise up again.

The taste was actually pretty fantastic. It tasted really green but I was getting some nice aromas and it sure seemed like it could turn out to be a nice Leffe Brune clone. I was kind of surprised at how drinkable it was already. No crazy bananas or bubblegum as far as I can tell.

 

[rebrandsoftware]

I did get some alcohol notes but since I've never tasted a beer at this point in the fermentation I'm not sure what to think. It wasn't overpowering.

 

[Denny]

You may have gotten lucky! At any rate, unless you plan on entering it in a contest, all that really matters is that you like it.

 

[SkiSoloII]

Have you checked the SG? I didn't see it in any of the posts. It may be done with most of the primary, though time, settles it further.

 

[budsandsuds]

Revival on this thread. First post ever actually.

Just pitched 1214 (first time using) into a Strong Golden Ale that had a SG of 1.070 on Sunday night 9 p.m. at a temp of 70˚F and ambient temp of 70˚F.

On Monday woke up to about an inch of krausen already and the yeast had risen in temperature to the upper 70's (78-80) ambient temp still at ~70˚F. Most vigorous fermentation to date. Really full head of krausen (6+ inches by night fall). Blow off glass reeks of bubblegum and banana, little spice present, but the esters seem overwhelming. (Putting my nose in glass right above sanitizing fluid to smell; the room around doesn't smell too much, but it is going through the sanitizer first).

Stayed at 78 until today, Tues, when the bubbling seems to have stopped completely and krausen completely subsided. Yeast is still swirling rather vigorously, however.

After reading the thread, decided to place in the basement at an ambient temp of 63˚F with hopes the esters will be a bit subdued. Hopefully it still ferments out and isn't an ester bomb. I'll keep posting with updates, cheers.

 

[rebrandsoftware]

Just to update:

The beer I brewed where I quickly lowered the temperature on day two turned out okay but was missing a lot of the Belgian qualities that I like.

I remade the beer under the proper conditions and the difference was noticeable. The second beer was much better with great aroma and flavor.

If your batch is like mine, you can save it, but it won't be optimal.

 

[budsandsuds]

Update:

Bottled April 30th and cracked one today. Went from 1.070 to 1.016. Appeared to halt fermentation when I moved it, but small krausen and bubbles reappeared on surface soon after for almost the duration of the fermentation. Like you said rebrand, it's more than salvaged but the esters are very prominent, mainly bubblegum. Not too over-powering, but also a bit solventy/boozey for me. Hoping this may fade with a little time, but we'll see. Still successful overall, but next time I use 1214 I'll start at a much lower temp.

 

[rebrandsoftware]

Since I'm using this yeast again just thought I would say that pitching an 800 ml starter at 60F it took about 24 hours for mine to get started.

Letting it rise naturally in a cool room or a bucket filled with similar temp. water seems to be working really well for me. The Leffe brune clone that I devised for this is actually better than Leffe Brune and people are begging me to remake it. It's the first time that's ever happened with one of my beers!

 

[Spachi]

So after reading this, I should be worried that my saison (used 3522) was at 78 for 5 days, then 70 for 2 weeks and counting?

 

[Denny]

So after reading this, I should be worried that my saison (used 3522) was at 78 for 5 days, then 70 for 2 weeks and counting?

If it was at the beginning of fermentation, then yes, I'd be worrried.

 

[PicKeM]

Revival on this thread. First post ever actually.

Just pitched 1214 (first time using) into a Strong Golden Ale that had a SG of 1.070 on Sunday night 9 p.m. at a temp of 70˚F and ambient temp of 70˚F.

On Monday woke up to about an inch of krausen already and the yeast had risen in temperature to the upper 70's (78-80) ambient temp still at ~70˚F. Most vigorous fermentation to date. Really full head of krausen (6+ inches by night fall). Blow off glass reeks of bubblegum and banana, little spice present, but the esters seem overwhelming. (Putting my nose in glass right above sanitizing fluid to smell; the room around doesn't smell too much, but it is going through the sanitizer first).

Stayed at 78 until today, Tues, when the bubbling seems to have stopped completely and krausen completely subsided. Yeast is still swirling rather vigorously, however.

After reading the thread, decided to place in the basement at an ambient temp of 63˚F with hopes the esters will be a bit subdued. Hopefully it still ferments out and isn't an ester bomb. I'll keep posting with updates, cheers.

I have a Belgian tripel (New Belgium Trippel clone) in my primary at the moment. I pitched Wyeast 1214 at 20*C. Airlock activity began at ~16 hours when the wort was at 22*C. At 36 hours the airlock was bubbling ferociously and the temperature was at 28*C (room temperature was maybe 22-23*C)! I was having to refill the airlock every 6-8 hours as the beer temp climbed because it was blowing the water out of the airlock. I thought about not intervening, but I did end up putting the fermenter in a tub of cold water and brought the temperature down to 23*C. At 72 hours, airlock activity has slowed to ~one bubble every 20-30 seconds. I am hoping the FG is where I want it-- I'll test it in a few days.

I also assume that I'll get some pretty intense esters as a result. Right now, I am smelling a lot of sour apple and a bit of banana. I am also hoping that I didn't cause the Wyeast 1214 to stall out.