Yeast Off Flavors

[Morgz]

Years ago I was only brewing ales. Sometimes drinking my ales made me sad. Then I bought a mini refrigerator and regulator to really control fermentation temperatures. Biggest change in improving ales. Also make sure your mash temperature gauge is calibrated correctly, and try a mash lower temp maybe 147-149F for 60-90 mins, then ramp it up to 152-154F for a really fermentable wort with less residual sweetness.

Next thing I did with my temperature regulated refrigerator was to step up and produce real LAGERS. That was the second huge leap. It was like getting hit in the head with a 2”x 4”. Dry out your mash with lower mash temps and ferment COLD. Age it out 90 days at 34F. Why the heck didn’t anybody tell me this? WHAT AN IMPROVEMENT!!!

Totally off topic... but your profile picture, is a pic of a very happy man next to his kettle.

I'm dreadding the day where my kettle ball valve gives me grief. It's non serviceable, but I do operate it several times during clean to attempt to clean.

I'm going to give my first lager a crack next month, given the slow turn around, will be ready for summer here in Australia.

 

[Beermeister32]

Pardon my digression, but a lot of those yeast off flavors and sweetness discussed are however mash profile and fermentation temperature related, so they are not as far off as you might think..! Prost!

 

[Morgz]

When I over chill my wort and heat it back up with the belt, I notice a full flavour from the yeast that wouldn't normally be expressed from fermenting at the low end of the recommended temperature range.