[Troy Walker]

Hi everyone,

This is probably all grain brew number 25 or so for me.  Mostly do ales but gave a second try to a lager.  This one a German Helles.  Brew day went OK, had it in the plastic fermenter for about 8 weeks.  Took a little taste when bottling (yes I haven't commissioned my keg yet) and it seemed like it might be OK.  Used some bottling yeast and left for 2 weeks.  One thing, when I bottled I put not yet fully cooled corn sugar solution in the bottom of the bottling bucket and then sprinkled a little dry bottling yeast on that.  Then I thought as I added the beer that maybe that was too warm for the yeast - so I added a little dusting more.

Tasted my first bottle just shy of two weeks (it was an ale yeast for bottling so set bottles at room temp).  First taste is yeasty - frankly reminds me of one of my first home brew kits.  Drinkable, but not what I was hoping for.

No big deal, it's all a learning game, but wondering if there is any advice on this one - will the yeast still clean it up if I leave it longer?  I've certainly seen ales improve with age.

All advice, criticism welcome.

[Steve Ruch]

You didn't need to add any yeast at bottling.

[Troy Walker]

I never do for ales.  But the homebrew folks recommended it for lagers.

[roger]

I am not familiar with the need for homebrewers to add yeast for bottling.

I would recommend dropping the temperature of your bottled beer as close to 32 degrees as you can, and leave it alone for a few weeks, before trying again.

[denny]

I never do for ales.  But the homebrew folks recommended it for lagers.

No matter, it was not necessary. But I doubt that's what you're tasting.  If it is, time will improve it.

[Troy Walker]

Any ideas?  It wasn't there when I tasted it at bottling.

[denny]

Any ideas?  It wasn't there when I tasted it at bottling.

Time and cold temps may very well fix it.  Maybe a bit more info about recipe and process would help.

[Steve Ruch]

I never do for ales.  But the homebrew folks recommended it for lagers.

Some homebrew folks recommend a lot of things.
I've lagered batches at 35f for three months that carbed up fine without adding yeast at bottling time.

[mdyer909]

I always add a little dry yeast before bottling a lager.  Call it insurance. 

[Saccharomyces]

This one a German Helles.  Brew day went OK, had it in the plastic fermenter for about 8 weeks. 

One word "autolysis"   One can usually get away with three, four, maybe even five weeks on the primary cake, but eight weeks is rolling the dice.  Has anyone ever smelled a two month old crop, really smelled it?  I have yet to smell a 2+ month old crop that did not have at least a hint of autolysis in its aroma.

[Village Taphouse]

This one a German Helles.  Brew day went OK, had it in the plastic fermenter for about 8 weeks. 

One word "autolysis"   One can usually get away with three, four, maybe even five weeks on the primary cake, but eight weeks is rolling the dice.  Has anyone ever smelled a two month old crop, really smelled it?  I have yet to smell a 2+ month old crop that did not have at least a hint of autolysis in its aroma.

I was going to mention that timeline as well.  EIGHT WEEKS in the fermenter?  Holy smokes.  Also, in my bottling days I would gel a beer in a secondary and it would be crystal clear.  Then I would bottle it... no added yeast.  Even though the beer looked very clear, there was enough viable yeast in it (or I picked some up from the bottom of the vessel during transfer) to carb naturally.  Honestly, I hear the "insurance" part loud and clear but it's not necessary.  I brewed with extract and bottled for FIVE YEARS.  Never had a beer that wouldn't carb.  Also, 2 weeks is acceptable.  I usually go 10 days for a lager and then send it to the keg.  8 weeks is really playing with fire.   

[Richard]

Plastic fermenters are also slightly permeable to oxygen. They are fine for a couple of weeks, but beyond that you are better off with stainless or (shudder) glass.

[BrewBama]

Plastic fermenters are also slightly permeable to oxygen. They are fine for a couple of weeks, but beyond that you are better off with stainless or (shudder) glass.

(Shatter)


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[majorvices]

Plastic fermenters are also slightly permeable to oxygen. They are fine for a couple of weeks, but beyond that you are better off with stainless or (shudder) glass.

Totally agree with this.

Also, there is nothing wrong with adding a little yeast at bottling to insure consistent results, especially after a long lagering or aging. I think the 8 weeks in the plastic fermenter may have pick up some oxidation flavors that you are tasting as "yeasty".

[fredthecat]

Plastic fermenters are also slightly permeable to oxygen. They are fine for a couple of weeks, but beyond that you are better off with stainless or (shudder) glass.

yup, i started with glass, then switched to plastic. there was always just a slightly less "fresh" taste to it that was noticeable.

glass is a pain but its where i am until i get enough usage out of these things to consider buying stainless or ?