Have I Slaughtered My Beer

[DrewCarey82]

Hey Guys.

Initially I didnt let the wort cool enough before adding yeast.... 32degrees.... Kolsche WLP0029, now its sitting @ 26 degrees with a hugely banana smell. Probably been @ 26degrees for two days.

Should I toss and redo the brew to atleast use the yeast cake with it....

Or may the beer be saveable, dont want to have banana water.

Its bubbling insanely away.

Twas my best efficiency 4.2kg of grain and 1kg of dried light malt for 1.055 OG, 23 litres, best ever!

If its smelling strongly of banana as in the fridge reeks should I just chuck it and use the yeast cake?

Cheers.

 

[DJR]

Hmm, kolsch yeast at 26C, supposedly some Koln breweries do actually start to get up to that sort of temperature! If it smells and tastes like banana it's not going to age out, so ask yourself whether it's a flavour you like

 

[DrewCarey82]

I am actually tempted to throw another beer on tonight only thin is I used 3.5kg of Morris Otter Golden Promise Malt which is hard to write off!

 

[devo]

just give to your less fussy mates to drink.

 

[DrewCarey82]

Its not likely to be terrible is it?

Would lowering the temp now help much?

 

[warrenlw63]

DC

Possibly 26 degrees is not good. OTOH I think your 32 degree pitch may have been even worse. The damage would have been already done before fermentation started. :blink:

Warren -

 

[DrewCarey82]

It reeks of banana very overpowering smell I may just chuck the bugger and re-use the yeast cake to put on another one.

 

[newguy]

It reeks of banana very overpowering smell I may just chuck the bugger and re-use the yeast cake to put on another one.

Award winning brewers can't be proud. Sometimes the biggest mistakes turn out to be beers that take the most medals in competitions. Can you call it a weizen, or even a pseudo-weizen? Don't get too stressed about it.

 

[Jerry]

It reeks of banana very overpowering smell I may just chuck the bugger and re-use the yeast cake to put on another one.

Just had a thought.

If a beer is fermented out too high and you end up with off flavours (ie. banana) and you then re-use the yeast cake, will the same flavours be transferred to the new beer?
Even if the second beer is fermented at more acceptable temps?

Scott

 

[neonmeate]

pitch some lambic blend, wait a year, then see if you can taste bananas.

 

[razz]

Just had a thought.

If a beer is fermented out too high and you end up with off flavours (ie. banana) and you then re-use the yeast cake, will the same flavours be transferred to the new beer?
Even if the second beer is fermented at more acceptable temps?

Scott

Evening Jerry. Just use a cup full at the most from your brew, it will probably be okay. I say probably because I have never pitched at those sort of temps. <_<

 

[pint of lager]

Don't throw it out right now.

The smell in the fridge is strong because it has trapped the aromas from fermentation.

What does a sample of the beer smell and taste like?

You should really aim to pitch the yeast at the fermentation temperature range of your yeast.

 

[DJR]

I'm gonna move this one to the right spot...

 

[DrewCarey82]

I've ended up keeping it after a long chat with trevor - thanks for the info trev.

 

[Jerry]

razz Posted Jan 15 2007, 06:12 PM
QUOTE(Jerry @ Jan 15 2007, 05:06 PM)

Just had a thought.

If a beer is fermented out too high and you end up with off flavours (ie. banana) and you then re-use the yeast cake, will the same flavours be transferred to the new beer?
Even if the second beer is fermented at more acceptable temps?

Scott


Evening Jerry. Just use a cup full at the most from your brew, it will probably be okay. I say probably because I have never pitched at those sort of temps.

Thanks for the tip razz but it was DrewCarey82's problem.

DrewCarey82 Jan 15 2007, 04:03 PM Post #1


Hey Guys.

Initially I didnt let the wort cool enough before adding yeast.... 32degrees.... Kolsche WLP0029, now its sitting @ 26 degrees with a hugely banana smell. Probably been @ 26degrees for two days.

Should I toss and redo the brew to atleast use the yeast cake with it....

Or may the beer be saveable, dont want to have banana water.

Its bubbling insanely away.

Twas my best efficiency 4.2kg of grain and 1kg of dried light malt for 1.055 OG, 23 litres, best ever!

If its smelling strongly of banana as in the fridge reeks should I just chuck it and use the yeast cake?

Cheers.

I was just curious as to if you reused a yeast cake that had initially been used in less than favourable conditions, would any off flavours be transferred to the new beer?

I would suspect that this would be the case but I'm not 100% sure.

Scott

 

[Barramundi]

i thought you had a ferment fridge Ben, how did the temps get so high inside a fridge .... was it not turned on ??

i hope i didnt waste my sunday luggin that big sucker up all those steps only to have you trashing beers .....
PLEASE EXPLAIN ....

 

[Barramundi]

ben whats the story ???