First Time Brew

[Brandon1979]

Hi everyone! This is my first post on my first brew.
I’ve done this a little backwards then most. I’ve worked at Pisgah Brewing Company in Black Mountain, NC for over 6 years now. I started out in packaging and cellar work and have been the packaging manager for the last couple years. Although I understand the basics of making beer, I’ve never actually brewed. I’ve assisted a few times, but all my knowledge lies in finishing and packaging beer.
That being said, I finally got all my equipment together and brewed my first all grain batch. I bottled it after fermentation for 2 weeks and no activity in the air lock. I noticed a slight yeasty after taste I wasn’t a fan of when I bottled. I made the mistake of not taking an initial gravity at the beginning, and not able to get a final gravity to see if fermentation is fully done. In my experience at the brewery, our beers our done fermenting in less than two weeks, but that is using commercial brewing equipment. I’ve been hearing from home some brewers that 3 weeks is better for fermentation to clean up some yeast flavors. It’s not really that yeasty tasting, and I’m hopping it calms down in the conditioning process. Thank you for any input

 

[VikeMan]

"Yeasty after taste" may just indicate lots of yeast still in suspension. If that's the case, time and gravity will fix it.

 

[Zemillard90]

I wouldn't worry. Yeast will settle out of solution and should clean up. Congrats on your first brew!

 

[davidabcd]

OG is nice to know but taking a couple FG readings a few days apart will work. I do three weeks as mentioned. It's more out of only wanting to take one FG. I do not recommend this practice but it's what I do. Good luck.

 

[Brandon1979]

Thanks for the input. I figured even if the beers a little off, I won’t let it discourage me since it was my first brew. I think next time I’m going to let it sit in the fermenter a little longer. I also had a hard time keeping the temperature down during the high growth faze in the beginning of fermentation. I used a bin of ice water to put the carboy in, but there was a few times it got up to 75 degrees. I know there can be some yeast off flavors produced if it gets too warm too long. It’s so much different dealing with beer at home than at a controlled brewery. It’s all familiar to me, but at the same time brand new.

 

[VikeMan]

I used a bin of ice water to put the carboy in, but there was a few times it got up to 75 degrees.

That may not be a big deal, depending. What yeast strain did you use?

I know there can be some yeast off flavors produced if it gets too warm too long.

This is true, especially when the high temps happen fairly early on in the fermentation. But I wouldn't describe those off flavors as "yeasty" at all. If high temps were an issue with your beer, I'd expect excessive fruity/solventy flavors (from esters) and/or alcohol heat (from fusel alcohols).

 

[Brandon1979]

That may not be a big deal, depending. What yeast strain did you use?



This is true, especially when the high temps happen fairly early on in the fermentation. But I wouldn't describe those off flavors as "yeasty" at all. If high temps were an issue with your beer, I'd expect excessive fruity/solventy flavors (from esters) and/or alcohol heat (from fusel alcohols).

I used California Ale from White Labs. I definitely didn’t have fruity/ solventy. It was just a slight yeast taste. And only an after taste. At first it tastes wonderful and hoppy. Then a little after you swallow, there’s a bit of yeast backbone.

 

[VikeMan]

I used California Ale from White Labs.

I think you'll be fine.