Droopy Brew
Well-Known Member
- Joined
- 18/2/13
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So I have put down an ESB Pilsner can with the kit yeast.
Problem was that I switched the ferment fridge on without checking and it was set to cold crash last so I come in the next arvo (about 24 hours after) and it is at 3C.
So I have some bloody sleepy yeasties.
I gave it a couple of days to come up and after 4 days in the fermenter it has attenuated from 1060 to 1030. All good.
Except my sample tastes have a very yeasty- probably bready taste.
I have 2 theories-
1) the yeast sank when it got cold and is bottom fermenting so my samples(drawn from the bottom) have a higher amount of yeast than when normally top fermenting.
2) The stress of the chill down has caused the yeast to produce these flavours.
Can anyone comment and if there are any potential issues or if the taste should clear up or is there something I could do to rectify it?
Cheers,
Problem was that I switched the ferment fridge on without checking and it was set to cold crash last so I come in the next arvo (about 24 hours after) and it is at 3C.
So I have some bloody sleepy yeasties.
I gave it a couple of days to come up and after 4 days in the fermenter it has attenuated from 1060 to 1030. All good.
Except my sample tastes have a very yeasty- probably bready taste.
I have 2 theories-
1) the yeast sank when it got cold and is bottom fermenting so my samples(drawn from the bottom) have a higher amount of yeast than when normally top fermenting.
2) The stress of the chill down has caused the yeast to produce these flavours.
Can anyone comment and if there are any potential issues or if the taste should clear up or is there something I could do to rectify it?
Cheers,