General Category > Yeast and Fermentation

Ester Development in the Bottle

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patrickswayze:
I brewed a Pale Ale a couple weeks ago using White Labs American Ale Blend Yeast, which fermented relatively high letting it loose into the mid 70's. At the time of bottling, the beer was great with beautiful crisp full bodied finish. After about a week into bottle conditioning, i cracked one to check on the status and noticed a full flavor change from crisp and clean flavors to the development of light esters changing the beer completely. My question to you gentlemen, is in your experience are esters easily noticed after fermentation is over or do they become more prominate as they are conditioned, say in a bottle or keg?

morticaixavier:
describe your beer and the 'off' flavours more fully?

My very first impression is that perhaps you are tasting the effects of slight oxidation. That can give a sweet sherry like flavour in low levels and will appear over time.

The character of a beer will certainly change over time and with conditioning. I assume the taste before conditioning was uncarbonated? carbonation will also drastically change the overall flavour profile of the beer, highlighting some flavour aspects while covering up others.

garc_mall:

--- Quote from: morticaixavier on June 19, 2012, 10:29:05 am ---The character of a beer will certainly change over time and with conditioning. I assume the taste before conditioning was uncarbonated? carbonation will also drastically change the overall flavour profile of the beer, highlighting some flavour aspects while covering up others.

--- End quote ---

+1

This is what I was thinking. I have noticed that esters are more pronounced once the beer is carbonated.

patrickswayze:
I would say the flavor is most reminiscent of light pears and maybe bananna. I do remember accidently aerating my wort prior to pitching at about 80'F-82'F, would that be high enough to cause oxidation? Every other part of fermentation and transfer was handled with care

jmcamerlengo:

--- Quote from: patrickswayze on June 19, 2012, 12:20:46 pm ---I would say the flavor is most reminiscent of light pears and maybe bananna.

--- End quote ---

I did a side by side with that yeast and 001 in my IPA. I noticed a very similar fruitiness in 060 develop as well. I think it may very well be the yeast in this case. And to what Mort said, the oxidation impact from bottling may have escalated it.

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