Just had a thought. I'm tagging @bracconiere for his experience in thinking outside the box. He may have some ideas for easier (more common) ingredients that might be easier, and legal, for you to source for your next brew day.
US-05 takes a little time(3weeks) but will drop clear on it's own you do not need to add finings.I wanna ask your opinion on what I'm gonna do next
Some guy told me to move the beer into a secondary and let it age for another two weeks and he said it would improve the flavor, can I add spindasol too? It works like gelatin, I've used it on the sample and it really helps with the sedimentation, my concern is it might affect natural carbonation by getting too much yeast to sink to the bottom, will it?
I kept everything clean and added hops to help avoid contamination, I don't know if it's contaminated, I'll give it a little more time and if the tartness didn't go away, I will dump the yeast cake as wellUS-05 takes a little time(3weeks) but will drop clear on it's own you do not need to add finings.
Sounds like yeast is hard to come by so you should save the yeast in the bottom of your fermentor if you are only making 5% beers. I seen you mention your samples tasted tart, US-05 should not be tart so I would not reuse the yeast from this batch. A tart taste sounds like your beer might have got contaminated with a wild yeast or bacteria.
They say kveik yeast makes very good beer at 30c but I've never tried thatIf you must ferment at ambient temperature, and you can't get ambient temperature below 22C, then there aren't going to be very many yeasts for you. OTOH, there are plenty of low tech ways to keep your FV relatively cool. Search for "swamp cooler" for one example.
Two months for the first phase, then I come home and I'll do the rest of my services working in a company for 22 monthsHow long is your service? A couple weeks? A month? Longer than that?
I thought aging needs to be done at roomI would add the priming sugar and put the beer in bottles. Let them sit out for a week or two or whatever it is until you have to leave, and at that time put them in the frig. Then when you get back, open one and see how it tastes. At that point you'll know if it's going to be OK or still taste bad.
Bubbling stopped 10 days ago, it's been 18 daysAging in bottles is fine. Cold crashing in bottles after carbonation is fine. Priming and bottling before the beer is done fermenting is definitely not fine.
I hope this fusel alcohol taste goes away by agingI don't really see bottling it now as being a big deal. Although I suspect if your beer is still cloudy at the moment, it'll just leave you a little thicker layer of sediment on the bottom of the bottle. But you can deal with that by pouring the beer in a glass prior to drinking it.
Taste wise, after the same number of days since it's been in the FV, it'll likely taste more or less the same as if you bottled it 3 weeks prior to drinking it. But this is only my surmise, not something I'm certain of.
I hope this fusel alcohol taste goes away by aging
It's pretty dominant now
I have never commercial alcohol, only the alcohol that people distill in their homes, so yeah, it could just be me, but I can't taste any sweetnessIs this your first taste of alcohol? I wonder if it's fusels you're tasting or just prominent ethanol on a palette unused to it.
Ethanol ages and smoothes out. Fusels do not.
"Aging" can be done at any temperature, though any changes that occur will happen more quickly when warm. I had in mind to put the bottles in the frig to make the yeast settle out.I thought aging needs to be done at room
temperature, is that false?
18 days is probably more than enough unless it got stuck somehow. I assume you will check the gravity when you bottle.Bubbling stopped 10 days ago, it's been 18 days
I thought aging needs to be done at room temp to keep the yeast from falling asleep (not very scientific language, I know) to let them clean up the byproducts of fermentation"Aging" can be done at any temperature, though any changes that occur will happen more quickly when warm. I had in mind to put the bottles in the frig to make the yeast settle out.
There are a few ways to do this, none of them wrong.
Yeah I will, just one more thing I'm wondering about, I wanna cold crash it or use spindasol before I bottle to have a thinner yeast cake in the bottom of the bottles, will that affect natural carbonation?18 days is probably more than enough unless it got stuck somehow. I assume you will check the gravity when you bottle.
That would be something that happens in the week or so after fermentation has ended, and is done in the primary fermenter. "Aging" typically means letting the beer sit for a month, or several months, or even more to allow the flavors to "mellow" or otherwise change. This is not done on the yeast cake (can be in 2ndary fermenter, a keg, bottles, etc.) and is intended to take care of any harsh flavors and such.I thought aging needs to be done at room temp to keep the yeast from falling asleep (not very scientific language, I know) to let them clean up the byproducts of fermentation
I'm also not convinced that the OP is tasting a lot of fusels. While it is generally true that most yeast produce more fusels at higher temperatures, it's not like we have a whole lot of data about this fermentation. The problem is that flavor and aroma descriptions are sort of by definition subjective. "Harsh" could be describing a fusel taste, or a half a dozen other things.I wonder if it's fusels you're tasting or just prominent ethanol on a palette unused to it.
Agreed.Anyway I could be wrong, but I don't think that a few hours slightly above the top of the recommended range is going to suddenly turn your beer toxic. Unless it was above 80F/27C for a significant length of time it's probably not the end of the world.
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