YOpassDAmike
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- Jul 13, 2015
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What are some of the ester flavors wyeast 1318 (london ale III) produces when fermented at high temperature? I just got done brewing a IPA with this yeast and fermented at 70-72 degrees. After trying this beer at the 2 week mark and prior to bottling, this beer tasted great. I bottled carbonated the beer and ended up trying a bottle only after 8 days from bottling due to excitement. The beer tasted like bubblegum and I am guessing it is an ester from the yeast. Has anyone else experienced a bubblegum flavor when using wyeast 1318? Do you guys think once these bottles are completely carbonated that the beer may loose this bubblegum flavor? Is it possible the yeast was still in the process of working when I opened a bottle at the 8 day mark and that I haven't given the yeast enough time to clean up after itself, resulting in this bubblegum flavor? FYI, the bottles are conditioning at the same temperature of fermentation, 70-72 degrees.