Brewer Gerard
Well-Known Member
I've been home brewing for three years now and i seem to be getting a higher level of esters in my ales than when i started. At first i though it was just my high gravity beers but it seems to be across the board now on any clean ales that i attempt.
I am making the presumption that this is a yeast related issue but i'm not 100% sure. The kind of beers i tend to like are clean ales like american IPA's with lots of hop flavour i.e. fermented with us-05/wlp001. The trouble is they're not coming anywhere as clean as i would like. I recently brewed a fairly simple APA and again i'm getting serious esters that i know won't dissipate.
The thing is i'm maintaining temp to within 0.3°C of a degree in my ferm chamber using an STC-1000 so i can't see how temp could be an issue. I have a stir plate and always make a starter dried yeast or not.
I don't do the whole oxygen stone thing yet so vigorous shaking of the fermenter is how I raise my oxygen levels. Can this make a big difference in undesirable flavours?
Any tips for getting clean beers outside of pitch rate and temp control, i'm a bit perplexed?
I am making the presumption that this is a yeast related issue but i'm not 100% sure. The kind of beers i tend to like are clean ales like american IPA's with lots of hop flavour i.e. fermented with us-05/wlp001. The trouble is they're not coming anywhere as clean as i would like. I recently brewed a fairly simple APA and again i'm getting serious esters that i know won't dissipate.
The thing is i'm maintaining temp to within 0.3°C of a degree in my ferm chamber using an STC-1000 so i can't see how temp could be an issue. I have a stir plate and always make a starter dried yeast or not.
I don't do the whole oxygen stone thing yet so vigorous shaking of the fermenter is how I raise my oxygen levels. Can this make a big difference in undesirable flavours?
Any tips for getting clean beers outside of pitch rate and temp control, i'm a bit perplexed?