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  1. #3691

    Quote Originally Posted by Toxxyc View Post
    I'm not sure what it is, but (from the bottle anyway) there seems to be a slight off flavour, almost powdery dry and slightly fruity. I want to know what caused that and how to fix it. Personally, I think it's the yeast, or the fact that I pitched the entire yeast slurry and didn't decant the oxidized beer on top of the yeast. I forgot to do that, and it was a pretty large amount. Could be oxidization.
    I think it's yeast related causing the fruity off flavour. Possible that your beer is still too you young and the off flavour will go away. I had a banana off flavour with my Castle Lite clone that went away the longer it stood. I still have one 750 CL left.. must still do the final side by side tasting.

    Oxidised beer tastes like cardboard.. the longer it stands the worse it gets, so I don't think it is that. Must have something to do with stressing the yeast.. even the temerature ramp when active fermentation is finished could be suspect ? or the yeast did not have enough time to clean up after itself ? or spent yeast left too long in the wort ?

    This is an extract from the Castle Malting website on their Pilsner recipe using SafLager S23 (same as my CL):
    https://www.castlemalting.com/Castle...l&RecipeID=395

    Step 3: Fermentation and Maturaion Cooldown the wort to 10C and pitch the yeast. Ferment at 10C for 2 days and then raise the temperature to 14C. Once the fermentation is done (FG reached and off-flavors removed about 7 days) drop the temperature to 8C and rest for 1 day and then harvest the yeast. After removing the yeast, drop the temperature to 2C and rest for 7 days.

    What I'm trying to emphasise is that their temps don't go above 14C

  2. #3692
    Senior Member
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    Yes, I'm also thinking it's the yeast. Problem is though, it was a really good yeast. Diamond Lager is supposed to be one of the cleanest lager yeasts out there, even way out of the fermentation temp. I also didn't ramp it drastically. I fermented at 10.5, and then ramped up to 12, then 14 and then 16 over the course of a few days. I treated it "well", so to speak. But yeah fruity esters does point to yeast. Just not sure how.

  3. #3693
    Senior Member JIGSAW's Avatar
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    Quote Originally Posted by Chris S View Post
    Africa hops are having a massive sale. They asked me not to mention prices on online forum as they are wholesalers.
    I'll tell you I paid R295 per kg for the El dorado
    Email Marc sales@africahops.co.za

    Thanks for the info, but i don't want that much.
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  4. #3694
    Brewing this one today - South Africa Pale Ale:
    Southern Promise PA.jpg
    I've got so much SA hops in the fridge/freezer - need to use them up. Keep on preferring the US hops instead. Adding a healthy dose of hops to this batch. Hope the combo of S Promise and A Queen works.

  5. #3695
    Yep, I have about 4.5kg of SA hops.

    Did a SMASH with u3/132, great beer, definately pick up the tropical flavours.
    Everyone must beleive in something, I beleive I'll have another beer

  6. #3696
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    I have to make a beer again, but I'm worried about the infections I've been getting. I'm planning a nice pseudo-pilsner, with pils malt, german hops and all that, but with an ale yeast.

  7. #3697
    Quote Originally Posted by Toxxyc View Post
    I have to make a beer again, but I'm worried about the infections I've been getting. I'm planning a nice pseudo-pilsner, with pils malt, german hops and all that, but with an ale yeast.
    Don't store the wort. Get it fermenting right away.

  8. #3698
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    I make double batches. Ferment 21l right away, and the other 21l is stored. That's how I do my batches. But yeah, maybe I'll just ferment both and then stick one in the lagering fridge after ferment to bottle later.

  9. #3699
    Quote Originally Posted by Toxxyc View Post
    I have to make a beer again, but I'm worried about the infections I've been getting. I'm planning a nice pseudo-pilsner, with pils malt, german hops and all that, but with an ale yeast.
    Try some Kveik Oslo for that Pseud Pilsner, it's such a nice clean yeast..

  10. #3700
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    I've got quite a bit S-04 left, and fermented cool it's a fantastic yeast, so that's what I'll use. And yes, I love S-04. I ferment almost all my cleaner ales with it. It's SUPER cheap so I typically pitch double the rate and then ferment under the recommended temp. Going to do that. Yes, that sounds good.

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