Yeast flavor

[Tony B]

I usually rack my beer from fermenter to keg after 7-10 days with no off or weird flavors.

 

[Scottyvance49]

I usually rack my beer from fermenter to keg after 7-10 days with no off or weird flavors.

Is all the yeast settled at the bottom or are there still clusters of yeast floating throughout the beer?

 

[balrog]

There's lots of yeast in the liquid, even if you see major sediment on the bottom, or in the case of some English yeasts, you are racking "clear" beer from underneath a heavy cap of foamy brain looking yeast cap on the top.

I'm not convinced that "bready" might also describe the use of Biscuit/Vienna malt.
Sometimes.

 

[Scottyvance49]

So I had all those things. Brain yeast at top and sediment at the bottom clear beer in the middle and still get the off flavor. I ordered a fermonster. I am going to try that. Maybe it’s oxygen.

 

[bestcoast]

So I had all those things. Brain yeast at top and sediment at the bottom clear beer in the middle and still get the off flavor. I ordered a fermonster. I am going to try that. Maybe it’s oxygen.

I can't recommend enough the Fermonster with a modified lid, as described in this thread: https://www.homebrewtalk.com/thread...lete-closed-transfer-system-for-cheap.680992/

Using this setup for closed transfers improved my flavors dramatically and with very little equipment investment.

 

[Scottyvance49]

So per your guys recommendation I switched to fermonster and 150 mash. I still am getting off flavors bitter aftertaste maybe hops? It doesn’t taste like hops though. Using 1.5oz of warrior. Will the water affect flavor? I’m just using tap. What else would contribute? I Star San everything and boil wirfloc and immersion chiller. What am I doing wrong?

 

[mashdar]

Do you use yeast nutrient of any kind? If so, try a batch without them.

edit: tap water. Are you treating for chlorine?

 

[RM-MN]

So per your guys recommendation I switched to fermonster and 150 mash. I still am getting off flavors bitter aftertaste maybe hops? It doesn’t taste like hops though. Using 1.5oz of warrior. Will the water affect flavor? I’m just using tap. What else would contribute? I Star San everything and boil wirfloc and immersion chiller. What am I doing wrong?

1.5 oz of Warrior hops in a 5 gallon batch will bring you to about 97 IBU's. I don't care for my beers when the IBU's go over about 30. Try cutting down on the amount of hops or choose a different hop with lower Alpha Acid.

 

[marc1]

So per your guys recommendation I switched to fermonster and 150 mash. I still am getting off flavors bitter aftertaste maybe hops? It doesn’t taste like hops though. Using 1.5oz of warrior. Will the water affect flavor? I’m just using tap. What else would contribute? I Star San everything and boil wirfloc and immersion chiller. What am I doing wrong?

What are you going for with this beer? What kind of beer/what are you trying to make?

How did you come up with the recipe?

I agree with the above comments that untreated/unknown tap water and excessive bittering hops could be issues.

What's your recipe, original gravity, final gravity, predicted IBUs (if known), and water composition (if you know anything other than "tap"; ie, is there a water report or have you had it tested for mineral content, or do you know if it is very mineralized)?

 

[Ninoid]

A week to ferment a beer is too short even for Kveik. If you are using standard Ale yeast and your beer is around 5% ABV, two weeks is the minimum. For stronger beers, it will take longer, and three weeks would not be bad. I do not have a fermentation temperature control, I do not do a cold crash, but I do not take the beer out of the fermenter for more than two weeks and I have never had a yeasty taste. A secondary fermenter, in my opinion, is unnecessary and even harmful because it exposes the beer to air. There is no magic wand. The yeast needs time to do its job and settle out of the beer.