Just starting out with Home brew kits and Ive had two batches come out with strong yeasty flavors. I let them ferment for the amount of time recommended with the kits instructions...Two weeks. Is that too short? Airlocks weren't bubbling any more. Would the flavor dissipate if left to ferment longer? What could be going on?
Yeasty flavors
- Thread starter tbass1968
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Andrew Hodgson
Well-Known Member
This is an obvious one to check for but I'll start it here anyway:
Are you leaving the yeast sediment in the bottom of the bottle when you pour them into a glass? Sounds silly to some but I have watched people grab a homebrew and pour the whole thing out and then come over and tell me they like my "hazy" IPA. I tell them to brace for a strong intestinal response.
Similarly when you rack your beer are you leaving as much of the trub/yeast cake behind as possible?
Also people are going to ask the yeast you have been using (recipe, ferm temps, etc.) as some beers are meant to have yeast flavors forward.
Are you leaving the yeast sediment in the bottom of the bottle when you pour them into a glass? Sounds silly to some but I have watched people grab a homebrew and pour the whole thing out and then come over and tell me they like my "hazy" IPA. I tell them to brace for a strong intestinal response.
Similarly when you rack your beer are you leaving as much of the trub/yeast cake behind as possible?
Also people are going to ask the yeast you have been using (recipe, ferm temps, etc.) as some beers are meant to have yeast flavors forward.
Basement temps low 60's and it was the packet yeast that each kit came with. One was a porter and the other a blonde stout....Ive made other beer kits with out the yeastiness....yes I try to leave as much trub when racking and leave sediment in bottle.
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