Yeasty taste

[Jrock817]

I finished and bottles a clone of founders breakfast stout that I brewed back in November. The beer is strong, about 11%. The use of coffee, and cocoa I learned a lesson, buy extracts, and flavor later.

I had this beer fermenting for about three weeks, which is much longer than I am accustomed to, as I use big starters, and oxygenate, and temp control. After it finished, I racked to a secondary glass carboy, and let it condition for 8 weeks, until I put it in the keg, and force carbonated.

The amount of chocolate on the bottom of the secondary was about 3 inches at the bottoms of a 6 gallon carboy, including yeast trub. When I racked, I kept that in carboy. When I bottled, I had to waste about 9 beers, 5 in the start, and 4 at the end because of trub.

I let it carbonate for a week, and cold crashed every time I racked. The 40 beers I was able to keep still have some yeast taste to them. It's not overwhelming, but I've never experienced this in a homebrew. I've also never made such a strong beer, or let one age for so long. Should I have racked more? Should I have filtered such a thick beer? Hopefully I gave enough data to get some pointers, I'm gonna stick to ipa's for a while!

 

[boscobeans]

How long since you carbonated?

Carbonation is another fermentation. Yeast feed and grow during this stage and must slow down and eventually settle down just like in a primary. I have a few "big" beers and they only got into their prime after 2 or 3 months in the bottle.

OMO

bosco

 

[kharper6]

Typically I hate yeast in my beer as I drink a lot of dry ales. This is why I got into kegging, fining, and filtering.

The only beers I really enjoy a yeast presence so far are saisons and belgian-style beers.

Everything else gets gelatin fining or filtration. I really love the way S04 and S05 act in fermentation, aggressive, quick, easy to use, cheap, but I find I really dislike their flavor presence.