Originally posted by Toxxyc
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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 10°C and pitch the yeast. Ferment at 10°C for 2 days and then raise the temperature to 14°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days) drop the temperature to 8°C and rest for 1 day and then harvest the yeast. After removing the yeast, drop the temperature to 2°C and rest for 7 days.
What I'm trying to emphasise is that their temps don't go above 14°C
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