Author Topic: I done screwed up.  (Read 1048 times)

Offline weazletoe

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I done screwed up.
« on: May 31, 2017, 01:26:28 AM »
I  all my previous years brewing fermentation temp control was not and issue for me, as I had a dedicated fermentation chamber. I never gave it a second thought. Set the thermostat at 63° and didn't look back. Since I got back in the brewing game here at my new condo, I've fermented in the downstairs 1/2 bath. I closed the heat vent off and stayed at a consistent 65° in the winter. Summer is here now. Sunday I brewed Chocolate Starfish porter, with US-04 at an SG of 1.052. Not thinking twice about temperature, I put it in my bathroom and let it go. Today.... I'm at 1.013!!! The chocolate is there along with all the other nice flavors I wanted but so are the fussels. Will they fade over time?
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Offline Andy Farke

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Re: I done screwed up.
« Reply #1 on: May 31, 2017, 03:41:15 AM »
They might mellow a bit, but will probably stick around overall (sadly). I had an issue with a recent IPA, where my temperature control got disconnected by accident for <24 hours, and the resulting fusels held on for the entire keg. :-(
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Offline ethinson

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Re: I done screwed up.
« Reply #2 on: May 31, 2017, 11:57:47 AM »
I think it could depend on the yeast.  I've had some fusels come off Belgian yeast that then did "age out" but it took a long while, almost a year for one batch, about 6 months for another. I'm sorry that I can't tell you how that will go with US-04, never used that yeast.  I have no form of temp control and thankfully the only time I've had that problem was with Belgians, and they are supposed to age some anyway. 

Hopefully it fades!
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Offline Andy Farke

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Re: I done screwed up.
« Reply #3 on: May 31, 2017, 03:50:13 PM »
With the various English ale dry yeasts I've used over the years (e.g., Nottingham, US-04, etc.), the fusels tend to mellow but are still there.

On the other hand, I would encourage weazeltoe to age this a month or two and see what happens. A porter is robust enough that it can stand up to many off flavors.
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Offline denny

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Re: I done screwed up.
« Reply #4 on: May 31, 2017, 04:09:05 PM »
Fusels will often age into esters.  Keep your fingers crossed.
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Offline Stevie

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I done screwed up.
« Reply #5 on: May 31, 2017, 04:10:22 PM »
Fusels can break down into esters with time. The high ferm temp saisons that I prefer to bottle show fusels and excessive heat at first but become deliciously complex as they age.

Offline weazletoe

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Re: I done screwed up.
« Reply #6 on: May 31, 2017, 05:00:40 PM »

On the other hand, I would encourage weazeltoe to age this a month or two and see what happens. A porter is robust enough that it can stand up to many off flavors.

For sure. Even before the screw up I planned on a good two month secondary. I'm really hoping it will fade. I've  also used US-04 in all my porters and it's always treated me well. Fingers crossed.
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Offline Pastamassima

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Re: I done screwed up.
« Reply #7 on: June 09, 2017, 07:14:01 PM »
I had the same problem with a saison I brewed last year. It was a big fusel bomb. I kept it outside in the hot, then cool, then cold, and now warm weather and served it a few weeks ago. People were impressed. Said it was a lovely barleywinelike saison.

I'm OK with that.

Christophe