Display posts from previous
Sort by

possible infection

Post #1 made 13 years ago
by jrodie
i recently made a gratzer ale using wyeast 1007. Tastes great but after about 6 says of cold crashing at 34F the beer is still very hazy. I think it could be a wild yeast infection. If so is the beer still safe to drink. I am attaching a pic.
You do not have the required permissions to view the files attached to this post.

Post #2 made 13 years ago
by PistolPatch
Wow, that is fairly cloudy jr :think:.

I wonder if it's just a sample from the bottom with a lot of yeast in it? Can you get another sample preferably from the top? Maybe warm it up and get a gravity reading on that sample as well?

You could try clearing it up with isinglass though it is a bit of mucking around to do this.

If it's tasting great then I wouldn't be too worried about the safety factor. And, if I'm wrong, at least you'll die happy :P.

;)
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #3 made 13 years ago
by thughes
Good point PP. jrodie, are you kegging and did you cold crash in the keg? That certainly looks like the first pull out of a keg that has been cold crashed and you sucked up all the yeast that settled in the bottom of the keg. Normally I have to dump the first pint or two until the beer flows clear. Do subsequent pours also look that bad?

--Todd
WWBBD?
    • SVA Brewer With Over 100 Brews From United States of America

Post #4 made 13 years ago
by thughes
On second thought, I just took a look at the Wyeast site for 1007:

"A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl. "

Looks like that is similar to a Hefe yeast, it's designed to stay in suspension and not drop out/clear up like other strains do. I'd say if it tastes good, drink up!

---Todd
Last edited by thughes on 20 Oct 2012, 22:45, edited 2 times in total.
WWBBD?
    • SVA Brewer With Over 100 Brews From United States of America

Post #5 made 13 years ago
by jrodie
It is kegged. But the sample in the picture is several pints into it. I knew the yeast I used was low flocculating, but I was still surprised at just how cloudy it remained after cold crashing and than transferring to the keg. Thanks for the input.
The beer is very tasty, if anyone is looking for a new ale to make they just recently started making smoked wheat malt so it is pretty easy and unique.

Post #6 made 13 years ago
by thughes
Good to hear. So, if this recipe is so tastey you're going to need to post it so the rest of us can try it for ourselves. :drink:

---Todd
WWBBD?
    • SVA Brewer With Over 100 Brews From United States of America

Post #7 made 13 years ago
by jrodie
I got this from "radical brewing" by Randy Mosher. The book states that this is an 1887 recipe from when this ale style was popular.
OG 1.057
IBU 44
yeast German ale ferment at 55F
9 pounds smoked wheat malt
1 pound smoked wheat malt, toasted

boil
1 ounce saaz 60 minutes
2 ounces saaz 20 minutes
3 ounces saaz 5 minutes.

You're supposed to toast 1 pound of the wheat malt. I lost a pound due to burning when I tried toasting it in the oven. I found a fine line between toasted and burnt and the next time I do this recipe I'm going to skip the toasting. A gratzer ale used to be described as having an apple flavor which I didn't taste in mine.

Post #9 made 13 years ago
by PistolPatch
thughes wrote:On second thought, I just took a look at the Wyeast site for 1007... This powdery strain results in yeast that remains in suspension post fermentation.[/b]
That's a funny term for a yeast - powdery :scratch:.

I've used this yeast in quite a few kolschs and have never had it stay in suspension. Go figure :roll:. (It's possible I used White Labs WLP029 which is medium flocculation but you wouldn't think there'd be that much difference?)

7 ounces of hops is pretty massive. Maybe that has something to do with it? Fingers crossed that after a few more beers it might start pulling cleaner jr :peace:.
Last edited by PistolPatch on 21 Oct 2012, 22:18, edited 2 times in total.
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #10 made 13 years ago
by jrodie
I read reviews on wyeast 1007 saying they were able to get clear beers out of it. Then I read that cloudy beers can be caused by wild yeast so that is what prompted the question. I guess there is no real problem though if it tastes good.
Post Reply

Return to “Intermediate Brewing”

Brewers Online

Brewers browsing this forum: No members and 28 guests