So I brewed my entry into the Iron Brew comp. The bill asks for some unrefined sugar to be added to the fermentables (almost 2kgs!).
- Sugar toward end of boil
- Pitched at 17 Fermented at 19
- Raised temp by 3 degrees as fermentation slowed down
- Roused yeast daily
- Rested at 23 degrees for a couple of days after fermentation
- Crash chilled at 1 deg fined and kegged.
- Yeast was 1968
I had a taste today as I was kegging it and there was a bit of fusel alcohol when the sample was around 2 degrees. I let the temp of the sample rise a bit and the fusel alcohol taste was less apparent.
I have done some reading on fusel alcohols and there are competing theories as per usual. Jamil Zainasheff and Chris White's book "Yeast" says that fusel alcohols clean up with aging whereas a lot of forum posts on other forums disagree with this. Has anyone had any experience with this?
The thing is I wanted a bit of caramelisation because of the beer style which I can get from adding sugar to the boil, but I really don't want the higher levels of fusel alcohol. I am hoping they come out with some time to condition in the keg/bottles.
Post #2 made 14 years ago
I find extended conditioning in primary helps a lot, so for an ale, I'd basically leave it for an extra week after SG had stopped dropping. My understanding is the yeast is conditioning away the fusels.
IMO, Fusel alcohol is the sign of a rushed ferment, and rushed is when you bottle/keg it as soon as the airlock stops bubbling
It does go away with extended conditioning in a keg fridge... should be good in 4 weeks.
I try not to change the fermentation temperature as the yeast slow down, but that means turning up the fridge temperature as their activity slows, maybe that's what you meant
IMO, Fusel alcohol is the sign of a rushed ferment, and rushed is when you bottle/keg it as soon as the airlock stops bubbling
It does go away with extended conditioning in a keg fridge... should be good in 4 weeks.
I try not to change the fermentation temperature as the yeast slow down, but that means turning up the fridge temperature as their activity slows, maybe that's what you meant
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #3 made 14 years ago
Assuming there is some yeast left, which I'm not sure about if you used finingsstux wrote: It does go away with extended conditioning in a keg fridge... should be good in 4 weeks.
Last edited by stux on 02 Feb 2011, 18:51, edited 5 times in total.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
