I've had something similar happen with my last Dark Strong Ale. I usually add yeast at bottling on this beer, but last time I didn't... My notes indicate that the beer was in secondary for just over 3 months before bottling.
These have been in bottles for over 6 months without any...
Hi SS.
I think what's going on here is the yeast cells are being electrostatically attracted to the sides of your fermenter.
I have seen this before with a 'less than optimal' fermentation when the yeast lacked nutrients either from underpitching, or pitching lots of unhealthy yeast...
So, the short end of a long story is that I dumped it...
I let it sit in the carboy for awhile tasting it periodically. After the initial slight drop in terribleness the flavor plateaued at somewhere between an ashtray and burnt cookies...
Kissed the sewer.
-ZB
I believe the key here is to wait until the yeast has had enough time to go through at least one cell division. This will be between 8 to 18 hours depending on yeast vitality, temperature etc.
There is little benefit to re-blasting without using pure oxygen as you can't get above the 8 ppm of...
Next time when brewing this toss a handful of flour (yup) in the boil kettle. You'll get a nice starch haze that will keep your brew cloudy longer. When the yeast flocs out, it will actually grab some of the hazy proteins and drop them out on the way down as well. This prematurely will clarify...
I would think that incremental adding a smaller portion of the sugars would be beneficial. Here's why:
Adding a large amount of sugar at once to a actively fermenting brew will cause a majority of the sugar to drop to the bottom of your fermenter. This dense sugar sludge at the bottom is too...
I did a triple brew a couple weeks ago. 10 gallons of Belgian Dark Strong, 5 gallons of Belgian Dubbel, and 10 gallons of Wit. You guessed it, the BDS and the Dubbel were a parti-guile brew.
GillandCo said it right: " I was exhausted and sore the next day..."
Was quite fun though. I plan on...
Yes, that's what a buddy of mine suggested too.
The brew has fermented almost completely now (SG < 1.008). The burnt aroma is almost all gone. Still lingers in the taste. I wonder if dropping to a serving temperature and carbing will further reduce the taste of the burnt wheat.
I'll...
So, I brewed a Wit 9 days ago. I used pretty much half pilsner, half unmalted wheat grain bill with a 2% 6-row and 2% acidulated malt in the mix as well.
I used the "American Adjunct" Mash regime as described in Radical Brewing that I have used several times with great success with various...