Fermenting off flavors

[Mike T]

Hi all,

I am new to homebrewing and my first extract batch went good and I jumped right into all grain and am having trouble.

I had what I believed to be a great wort and started fermentation with US-05 and both time it has come out sugary/sweet/cidery. After 10 days I poured some into a cup and put in fridge to see if anything would happen and the pictures show that I have a huge amount of yeast OR sugars left in the beer. Can anyone advise to what that is?

It’s been 10 days, I have taken reading with a refractometer and fermentation appears complete but the taste is not terrible and it’s the second time with the same results. Some additional info for people that may need it to help with the advise:

SG: 1.056
Did not use a clarifier
Pitched at 78 (my mistake)
Fermented at 68 for 10 days (temp controlled)
1 package of US-05
Did not aerate well but added 1 gallon of cold tap water to the 4 gallons of wort.


Thanks and any advise on what caused this and if possible how to save it.

 

[Dgallo]

It’s yeast. Did you check your gravity? It may not be finished yet? Did you monitor the temperature of the wort/beer during fermentation? Temperature and under pitching are the main causes of yeast off flavors.

 

[Mike T]

I checked it with a refractometer and it appears to be complete using the calculators. I am going to get a hydrometer to confirm.

This is the second batch in a row this has occurred. One with 1 package of US-05 and once with WLP001 (used a starter).

Could the lack of aeration be the cause as well. I don’t shake, but don’t do a full boil so I assume water has the required oxygen it in??

 

[JohnSand]

I would say give it time. Beer can be done in ten days, but I wait three weeks. The yeast will generally settle out when they are done working. Patience.

 

[Mike T]

Thanks Guys.

I will let it wait and take a hydrometer reading to verify it’s is complete or not. Are off-flavors usually present prior to fermentation being complete? I read about the off flavors and none are 100% accurate but I would say it’s probably the most like “cidery”.

It is typically for off flavors to go away as fermentation completes?

Appreciate the help!

 

[Dgallo]

I checked it with a refractometer and it appears to be complete using the calculators. I am going to get a hydrometer to confirm.

This is the second batch in a row this has occurred. One with 1 package of US-05 and once with WLP001 (used a starter).

Could the lack of aeration be the cause as well. I don’t shake, but don’t do a full boil so I assume water has the required oxygen it in??

Oxygen shouldn’t b an issue unless it’s a big beer like 1.078+ Just let it do a rest at like 70 for the next 2-3 days to clean up

 

[Dgallo]

Thanks Guys.

I will let it wait and take a hydrometer reading to verify it’s is complete or not. Are off-flavors usually present prior to fermentation being complete? I read about the off flavors and none are 100% accurate but I would say it’s probably the most like “cidery”.

It is typically for off flavors to go away as fermentation completes?

Appreciate the help!

Cidery is acetaldehyde. It’s a precursor of alcohol so as long as you keep that beer on the yeast, it will clean up

 

[balrog]

Cidery is typical sign of "green" beer.
Time. At ferm temp tho, not refrigerated as that makes the yeast go night-night.