Explain "Yeast - Bite" ?

[Nebraskan]

I have seen this and come across this at this link: https://www.morebeer.com/articles/how_yeast_use_oxygen and am trying to get a feeling what "yeast bite" really is? Is it the taste of too much yeast in your beverage? Seems like once it's settled out, you should not taste yeast.

So what is "Yeast - Bite"?

 

[Yooper]

Seems like once it's settled out, you should not taste yeast.

So what is "Yeast - Bite"?

Yeast is a huge part of a beer's character- some English ales have fruity esters from the yeast's contribution while some beers, like lagers, have very little yeast character. Those products are not really "tasting yeast", but instead a flavor created during fermentation.

The same way that good characters are created, off-flavors can be created as well by the yeast.

"Yeast bite" is a flavor describing a too-young beer where the yeast is still in suspension or fermentation is otherwise mismanaged.

 

[parrothead64]

Taste a lager after a week. That bitter nasty taste is yeast bite. You shouldn’t taste it in a finished beer.

 

[Nebraskan]

Taste a lager after a week. That bitter nasty taste is yeast bite. You shouldn’t taste it in a finished beer.

I have 2 Munich Dunkels I made, Dunkel 1 and Dunkel 2. Most of the those that taste and like beers like the Dunkel I better, they say it's more to the "style" The Dunkel II is a later made Dunkel made with S-23 yeast, but as a left over from Dunkel I saved in the refrigerator. It has a more bitter taste, but I was atrtibuting it to perhaps a bit more bitterness from the hops. So, perhaps the reason is it need a bit more time in "lager" to smooth out?

The recipes for comparison here: https://www.brewersfriend.com/homebrew/recipe/view/564027/ This is the older "Dunkel" and this one is the newest "Dunkel" https://www.brewersfriend.com/homebrew/recipe/view/569726/ Now it does have a little higher IBU and a bit more Hallertau hops in the recipe. Both are in 3 gallon kegs, but I enjoy the Dunkel I quite a bit more, and seems smoother.

BOTH beers were fined with gelatin before kegging into 3 gallon kegs and both are nice and bright from racking off the lees (sediment). Will having the second one in a keg bet a problem for aging a bit?

 

[Nebraskan]

This is the Jenewein's Munich Dunkel I beer. Slight bitter, and was thinking it was more to do with the hops than age.

 

[Nebraskan]

At the winery we use Go-Ferm, http://www.scottlab.com/product-102.aspx a special yeast hydration nutrient that helps to yeast to hydrate with valuable micro nutrients and lipids. I would think that this would be quite useful to prevent "yeast-bite" by allowing smaller yeast pitching and stronger yeast for best fermentation. I would think that Lager that is bitter would be more due to hops during the boiling than the age of the beer. Just my thinking...