Gervin Yeast Taking Ages

[Tony1951]

Tony1951

Have you bottled a duplicate recipe with this yeast after three weeks? if so was there any real noticeable difference.

Chris

Hi Chris I'm not sure exactly what you are asking here. I normally bottle after two weeks in the FV, but today I am bottling a US05 brew that is nearly Four weeks in the FV. It smells and tastes good and is pretty clear. I'm not recommending waiting that long, It could be that the brew has been exposed too oxygen too much by waiting this long. I pitched this brew on 4/04/16 and am going to bottle today on 02/05. That's a long time.... It looks ok though and when I tasted a sample it was pretty much drinkable as it was even at 20C and flat as a witches you know what.

 

[BeerisGOD]

hi tony

I just wanted to know if you felt a real difference how flavour profile to a two week or three week primary beer? trying to achieve maximum taste and obviously the best attenuation but didn't want to waste time with beer sitting an extra week in primary if I could be getting another batch on the go

cheers

 

[Tony1951]

hi tony

I just wanted to know if you felt a real difference how flavour profile to a two week or three week primary beer? trying to achieve maximum taste and obviously the best attenuation but didn't want to waste time with beer sitting an extra week in primary if I could be getting another batch on the go

cheers

OK - I've been leaving my beer in the FV for a fortnight generally for about the last eight months because that way it is far clearer than it was before when I was rushing it through, and it has less deposit in the bottles. People of experience made it pretty clear to me that by giving that extra time some of the by products of the fermentation would be broken down and the beer improved. I haven't done side by side tests, but I know for sure that if I drink the beer after 21 days from pitching it is rough and improved after 28 days from pitching. The flavours develop and they yeast profile in the beer is much cleaner as time goes on. Come six weeks after pitching, it is better still and probably at its peak. There ain't no shortcuts - young and roughish, or six weeks and beautiful. And like I said, a much smaller deposit of yeast in the bottles if it has stood two weeks in the FV than if it was only one.

Hope that is some help.

Cheers.

 

[BeerisGOD]

yes very helpful info. I'm planning a dry hop addition so will wait another week before hand so in total itl be three weeks before I bottle. I've got 70odd bottles from two batches to keep me busy til this ones done. I hope?!

cheers mate