Hello and Merry Christmass to everyone!
2 weeks ago i made my first AG beer. It was an Americal pale ale style beer. All parts thoroughly sterilised. Primary fermantation took 1 week (1056 Wyeast). Then i transferred the beer to my bottles adding priming sugar (dextrose).
My beer is now 1 week into secondary fermentation (bottle conditioned) and it forms a nice foam but comes off quickly.
The problem is that i got some yeast aroma to my beer even without stirring the bottle to get the yeast sediment.
The bottles has a slight sediment of yeast. When i finish drinking the beer, the yeasty aroma that remains on the glass is a bit harsh and unpleasant.
Just to note here that along with the priming sugar i added a small amount of yeast sediment from the primary fermentation bucket. Do you think that was a mistake?
May i assume that the yeast aroma/flavor will disappear if i let the beer carbonate 1 week more?
Thanks!
2 weeks ago i made my first AG beer. It was an Americal pale ale style beer. All parts thoroughly sterilised. Primary fermantation took 1 week (1056 Wyeast). Then i transferred the beer to my bottles adding priming sugar (dextrose).
My beer is now 1 week into secondary fermentation (bottle conditioned) and it forms a nice foam but comes off quickly.
The problem is that i got some yeast aroma to my beer even without stirring the bottle to get the yeast sediment.
The bottles has a slight sediment of yeast. When i finish drinking the beer, the yeasty aroma that remains on the glass is a bit harsh and unpleasant.
Just to note here that along with the priming sugar i added a small amount of yeast sediment from the primary fermentation bucket. Do you think that was a mistake?
May i assume that the yeast aroma/flavor will disappear if i let the beer carbonate 1 week more?
Thanks!