Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - yalc

Pages: [1]
I'd cold condition for sure.  It will help some.  But personally I would not use gelatin to clear any yeast driven beer, such as saison (or any Belgian for that matter), hefeweizen, etc.  Alot of the character of the beer comes from the yeast, and if you drop the yeast completely out , it becomes a less interesting beer.

Yeah, I just went back to the BJCP and saw this: ;D
Appearance: Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent. 8)

Just my first Saison and the cloudiness was a little disconcerting.  I guess I will just let the cold do it's work and damn the chill haze.
Thanks for the reply btw.

I fermented my first Saison with 565 and got great results.
Doubled up on my O2 and nutrients, started at 68F and ramped to 80F.
Let it go for 14 days before I checked it.  Started at 1.059 ended at 1.002.
Hydro sample tasted spicy, peppery, really good!
NOT infected!  My wort stability samples pre pitch, post pitch/pre O2 and post pitch/O2 were all immaculate at 14 days.
Only thing is that it is the ugliest, cloudiest beer I have ever seen but then again I've never fermented anything at 80°.  Have it cooled down to 40F currently and will leave it a week. 
Will that be enough or should I add gelatin?

Yeast and Fermentation / Re: Fermentation By-Products? Advice Please
« on: July 09, 2013, 11:54:57 PM »
First, thanks to everyone who chimed in.  I really appreciate the effort. 
After 16 more days I decided to try the beer again.  Wow, what a difference!  Tastes like a pale ale now, very light fruitiness, moderate hop bitterness.  I am actually excited about this beer now...too bad there is only about a gallon left in the keg.  That makes it about 35 days since I racked to the keg. 
I know it has been said a million times but pay attention to sanitation and be patient, if it ain't infected, it will probably get better. 8)


Yeast and Fermentation / Re: Fermentation By-Products? Advice Please
« on: June 25, 2013, 12:53:46 AM »
[quote author=repo link=topic=16230.msg204542#msg204542 date=1372102524

Also you sure could have overpitched this beer. 1.5 liter starter on a stir plate for 3 gallons of 1.054 beer is overkill. This could be biggest impact but the first two are gonna play into the finished beer as well.

I thought that underpitching caused more ester formation due to the stress on the yeast.....??

Yeast and Fermentation / Re: Fermentation By-Products? Advice Please
« on: June 24, 2013, 06:53:22 PM »

I have read accounts of s-05 going as low as 54 and no stall. I think you will be okay at 60. certainly pitching that low and then letting it rise to 64 will help a lot. That actually brings up a question that does not appear to be in your OP. What temp did you pitch at? I actually like to chill down to a couple degrees below my target ferm temp and pitch there.

Good catch. I pitched around 67f and set my freezer to 69f.
Do you think the fruitiness will decline with time?

Yeast and Fermentation / Re: Fermentation By-Products? Advice Please
« on: June 24, 2013, 06:09:15 PM »
I wouldn't be surprised with a little fruitiness from WLP001 at 69F. If you want it a bit cleaner, go with pitching around 65F.

If you're looking for more hop flavor/aroma, try dry hopping. I think SNPA is dry-hopped.

Thanks, I will try a significantly lower temperature next round.  I was afraid of stalling if I went low.  Hopefully this batch will continue to improve.  I think I will also dry hop it in the keg.

Yeast and Fermentation / Fermentation By-Products? Advice Please
« on: June 24, 2013, 03:48:46 PM »
I need some advice on a recent SNPA clone attempt.  First some background:
I have been brewing all grain for about 1.5 years. 
I use temperature control and mainly liquid yeast with a starter.
I am a freak about cleanliness after a few infected batches.  I keep everything covered after flameout. (no issues with diacetyl)
I use closed transfer with CO2 from carboy to keg.  I throw away my siphon hoses after 1 use.  I no longer bottle, only keg.  I take no samples during fermentation to avoid another vector of contamination.
My last batch was a SNPA clone attempt, the vital stats are:
3 gal batch            
90 min boil            
OG   1.054         
FG   1.008                   
Grain Bill:
2 Row 94%         
C 60    6%                                 
9g of 8.8 AA Perle @ 90 min for 21 IBU
17g of 6 AA Cascade @ 45 min for 24 IBU      
26g of Cascade @ flameout         
45 IBU total      
Yeast / Fermentation:
WLP 001 which was 1 month before best by date         
1.3 g Wyeast nutrient @ 15 min
1.5 liter starter on stirplate, crashed & decanted.            
Ferm @ 69F, temp control, probe taped, insulated, to outside of carboy.
Healthy ferment 12 hours after pitch         
Wort stability sample post cool/pre transfer was excellent & tossed after no growth for 7 days      
WS sample post trans/pre pitch was excellent & tossed after no growth for 7 days         
14 days primary            
No secondary            
Closed transfer to keg with CO2.         
After 1 week in keg at 68F - Taste green, fruity, no diacetyl         
21 days after kegging - Taste is better but side by side with SNPA, no hops, no bitterness, still fruity but better. 
My palate is not good enough to distinguish which fruit but that is not the point really, it is more that it seems to be some sort of fermentation by product.
I am thinking I need to adjust my fermentation schedule somehow but am at a loss.  I am confident there is no contamination because of WS samples and no sourness or really disagreeable off flavors, just the fruitiness that won’t let any maltiness through.
I thought that WLP 001 would be a lot cleaner.
Should I go lower on my fermentation temperature?
A secondary issue is that there is no bitterness or hop flavor.  Maybe the fruitiness is masking? The Perle was purchased from a shop that keeps them refrigerated but in bulk.  Won’t do that again.
Any and all help is appreciated.
Frustrated in Florida.   

Pages: [1]