JimmyLasers
New Member
I realised shortly after posting that the bottle I sampled was one of the final few out of the FV. Fingers crossed the rest will be better!
Looking at the post yesterday I think I made a mistake when I used the Kolsch yeast. I fermented at 14c for 10 days and bottled. I should have raised the temperature to 20c for maybe 4 days to clean up. The beer had a bit of a sweet back taste, which conditioned out after some weeks in the fridge, then it went bad after 4 to 6 weeks.
If i recall they were fermented around 17/18c. Nice and clean and a nice fresh taste.
I brewed both with a mix of Irish pale and Irish lager malt's, Light Munich some Carahell and a bit of Caramalt,just different hops in each brew.:thumb:
One with Challenger and Saaz,the other with Styrian GoldingsWhat hops have you tried? I have mainly used saaz. Did one with saaz and citra which was good. Going to try perle and tettnang next. I might give that grainbill a go as i have some carahell. I wonder if the 2nd generation yeast would attenuate higher. Would love to get this down to 1005.
What is your preference?One with Challenger and Saaz,the other with Styrian Goldings
MmmmmmWhat is your preference?
Just had a gander at my mild and a bitter,both in the cooler now. No undue sediment,but i do rack my beers for what it's worth.I bottled my APA last week and checked the plastic tester bottle and itââ¬â¢s pretty firm, but Iââ¬â¢ve never seen such a thick layer of sediment on one of my bottles before. It was the first bottle I filled, and I bottle straight from primary so I picked up another 2 bottles, held then to the light and have the same problem. Even bottlingfrom primary Iââ¬â¢ve never seen so much sediment, not even with the other CML yeasts. Anyone else found this with the pale ale yeast or is it just me with this batch?
Just had a gander at my mild and a bitter,both in the cooler now. No undue sediment,but i do rack my beers for what it's worth.
What is the attenuation like with CML Real Ale yeast?
I bottled my APA last week and checked the plastic tester bottle and itââ¬â¢s pretty firm, but Iââ¬â¢ve never seen such a thick layer of sediment on one of my bottles before. It was the first bottle I filled, and I bottle straight from primary so I picked up another 2 bottles, held then to the light and have the same problem. Even bottlingfrom primary Iââ¬â¢ve never seen so much sediment, not even with the other CML yeasts. Anyone else found this with the pale ale yeast or is it just me with this batch?
I donââ¬â¢t really have time to rack, I struggle to fit in brewdays and bottling days as it is. Maybe an excuse to get a Fast Ferment or a Fermentasaurus!
I've stopped packaging straight from the primary because I was getting a horrible combination of yeast bite and carbonic acid. The two were causing a vicous circle. Because I had too much yeast in the bottle the beer was overcarbing and causing a carbonic bite. Because they beer was overcarbonated it would kick up the all the yeast from the bottom of the bottle and cause yeast bite
No need, every experiment I've seen has indicated that the benefits of racking are minimal or non existent. I think all this conical with dump valve is just sales gimmicks.
How long were you leaving it in the primary for?
How long were you leaving it in the primary for?
This one was 2 and a half weeks, which is longer than usual so I thought i should have less sediment, not more!
l
I used a 30 litre FV for my summer ale, 20 litres liquid, and it was crystal clear when I went to bottle it today. CML Real Ale yeast. Just to be contrary. Lol
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