Hey all. I've been experimenting with no chill brewing lately.. Usually leave the finished wort in the kettle until it's cool enough to transfer into my bucket (usually around 90F or so).
This last batch, I did a short and shoddy version of a blonde ale I've done before. The previous version was delicious, crisp, and highly drinkable, but I used conventional 60 min. mash, 60 min. boil and chilled (as best I could) down to about 90 degrees.
The version, I opted for a 30 min. mash, 30 min. boil and no chill. My grain bill is pretty much all Vienna with a little CaraPils thrown in. Hallertau hops to around 25 IBU with a few thrown in the fermenter at pitch (new to this batch). Used US05 yeast with a healthy, vigorous starter. For some reason, I couldn't get my wort down below 72F overnight, and I know as fermentation increased the temp. of the fermentation bumped up north or near 75F. Left the beer in primary for 1 week before bottle conditioning. It's been 2 weeks and I've still got a good deal of banana esters.
I know that my ferm. temp was a high, but my question is: Could my short and shoddy methods (short mash, short boil, no chill) have resulted in higher ester production from US05 in addition to the warmer ferm temps? If I had left the brew in primary for 10 or 14 days, would the yeast cake have cleaned it up more? Will those characteristics mellow after a few more weeks?
The reasons I ask are because I've fermented US05 at room temperature (and reused the yeast) several times now, but this is the first time I've had a perceivable banana ester in the beer. Makes me think that it's partly ferm. temps and partly a function of my process. The beer isn't bad, but it's not what I wanted.. More of a Belgian Blonde than an American Blonde as intended.
Interested to hear any thoughts.
This last batch, I did a short and shoddy version of a blonde ale I've done before. The previous version was delicious, crisp, and highly drinkable, but I used conventional 60 min. mash, 60 min. boil and chilled (as best I could) down to about 90 degrees.
The version, I opted for a 30 min. mash, 30 min. boil and no chill. My grain bill is pretty much all Vienna with a little CaraPils thrown in. Hallertau hops to around 25 IBU with a few thrown in the fermenter at pitch (new to this batch). Used US05 yeast with a healthy, vigorous starter. For some reason, I couldn't get my wort down below 72F overnight, and I know as fermentation increased the temp. of the fermentation bumped up north or near 75F. Left the beer in primary for 1 week before bottle conditioning. It's been 2 weeks and I've still got a good deal of banana esters.
I know that my ferm. temp was a high, but my question is: Could my short and shoddy methods (short mash, short boil, no chill) have resulted in higher ester production from US05 in addition to the warmer ferm temps? If I had left the brew in primary for 10 or 14 days, would the yeast cake have cleaned it up more? Will those characteristics mellow after a few more weeks?
The reasons I ask are because I've fermented US05 at room temperature (and reused the yeast) several times now, but this is the first time I've had a perceivable banana ester in the beer. Makes me think that it's partly ferm. temps and partly a function of my process. The beer isn't bad, but it's not what I wanted.. More of a Belgian Blonde than an American Blonde as intended.
Interested to hear any thoughts.