I brewed my first all grain batch about 2 weeks ago. It was an Irish Red Ale kit from www.love2brew.com. See http://www.love2brew.com/Irish-Red-All-Grain-Kit-p/sbk030c.htm for details. I bottled it 2 days ago and took a gravity reading. Everything seemed on mark. The beer is described by L2B as follows: "This malt-forward brew will greet your palate with some initial sweetness from the Caramel Malts followed by a dry, roasted finish that is traditional among brews of this style. A subdued hop profile helps to keep the focus on the malt notes that define this style while still providing a balanced brew." However, upon tasting the hydrometer sample, I noticed that it tasted fruity on the back end. The beer fermented a few degrees higher than recommended by BeerSmith (68-70 vs. 65 as recommended by BS.) Is the fruity flavor from the warmer fermentation and will it clear up while conditioning for the next 30 days at 65 degrees in my newly acquired fermentation chamber? Trying to learn from past mistakes. Thanks in advance for you insights.
Irish Red Ale with fruity flavors
- Thread starter hucklb
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mrgrimm101
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Higher temps can impart these flavors by producing more esters, which are often described as being fruity. However, I would assume most of them come from the yeast strain. English yeast strains (and Irish) tend to give off more fruity esters than American yeasts, which are more clean and neutral in comparison. Think like a Belgian ale..the banana-like flavors are from the esters that the Belgian yeast produces. It is common to the style. I would assume that you did things right and you may not be used to English style yeasts.
I think you solved the mystery. I used a Wyeast Irish Ale yeast 1084. The Wyeast website states, "Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C). " Since I was consistently over 64 during fermentation that is the source of the fruity flavors. Will they clear up during 30 days of bottle conditioning is now the question? I'm gong to drop the temp below 64 degrees when I get home tonight. (It's nice being able to do that without lugging ice.) Thoughts? TIA.
mrgrimm101
Well-Known Member
They might fade a bit but I doubt they will ever go away completely. You want a certain amount of fruitiness with this style of ale, otherwise they would have included an American style of yeast.
In my experience with cellaring and aging beers, the yeasty, fruity esters become more apparent over time.
In my experience with cellaring and aging beers, the yeasty, fruity esters become more apparent over time.
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