DouglasM1 Posted August 29, 2013 Share Posted August 29, 2013 I just put my experimental Porter/Stout in the FV this past Sunday. I kind of messed up and put too much dextrose (slipped) in the wort. I brought it to a light boil for about 5 minutes, stirring constantly, so I know that all the sugars are well mixed. My OG was 1.086 at 80 deg F. I pitched 2 packs of Coopers yeast. Monday morning I had a good tall bubble going, by Tuesday morning it had died down. My brew room maintains a constant 70 deg F. I haven't taken the top off, but I can detect a banana smell coming from the FV. First question: did I not pitch enough yeast for the gravity, if not, can I still add another pack of yeast after 3 days in the FV? Second question: what does the banana smell indicate? Link to comment Share on other sites More sharing options...
Hairy Posted August 29, 2013 Share Posted August 29, 2013 Check out MrMalty for correct pitching rates. It doesn't work on my iPad so I can't check it but I would say that 14g yeast in 1086 wort (assuming 20 odd litres) is under pitching. Not sure by how much so you may get away with it and I am surprised it has conked out in 2 days. The banana smell you have could be from the increased ester production from under pitched, stressed yeast. If you have a spare packet I would pitch it. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted August 29, 2013 Share Posted August 29, 2013 Mr Malty says 18g of yeast for 1.086 20 Litres Link to comment Share on other sites More sharing options...
Beerlust Posted August 29, 2013 Share Posted August 29, 2013 Hi DouglasM1. I agree with both Hairy & AdamH's points about you underpitching your yeast amount for this brew. The banana ester smell you speak of, is related to the temperature at which the brew probably fermented at. That being (80\xb0F/27\xb0C). Without knowing the exact size of your "brew room" & how the ambient temperature is controlled in that room, on the surface I would suggest that after pitching your yeast, the brew has at a bare minimum, maintained the 80\xb0F & more likely increased in temperature by some 4-6\xb0F above your pitching temperature once the yeast got up & going. [pinched] To me, this explains the fast ferment, & the obvious banana esters produced as a by-product of that. If the banana esters are an unwanted characteristic in the beer you like to brew, then try to pitch your yeast into your brew wort at a much lower temperature, say 68-72\xb0F, & then attempt to maintain a temperature of approx. 64-66\xb0F throughout the primary ferment. This will produce a much cleaner profile ale beer, with lesser ester influences. Good luck with your future brewing. [wink] Anthony. Link to comment Share on other sites More sharing options...
Hairy Posted August 29, 2013 Share Posted August 29, 2013 Thanks Lusty, I didn't worry about commenting on the temps. I didn't know what 80 deg F was [innocent] Link to comment Share on other sites More sharing options...
Beerlust Posted August 29, 2013 Share Posted August 29, 2013 Thanks Lusty, I didn't worry about commenting on the temps. I didn't know what 80 deg F was [innocent] I'm hopeless too (most of the time) when it comes to immediately converting Fahrenheit to Celsius temperature, & vise-versa. So I went looking (a while back), & found this easy online conversion tool. Easy Temperature Conversion I use it all the time. Particularly when converting American based recipes. Cheers, Anthony. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 29, 2013 Share Posted August 29, 2013 I have a converter on my phone, which comes in really handy on brew day because my thermometer is in bloody Fahrenheit. Although from using it constantly, I've started to learn or get used to what temps in F are in C. You'll probably find that that OG reading at 80F is in actual fact more like 1088 or something at 68F (20C), where the reading should be taken. The under pitch of the yeast, combined with the higher than desired temperatures is what has led to these off flavours and aromas. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted August 30, 2013 Share Posted August 30, 2013 Thanks Lusty, I didn't worry about commenting on the temps. I didn't know what 80 deg F was [innocent] Same, I got no idea. At SMWBO's grandma's place on the weekend I found a bottle of some oil they use to take and it was in fluid ounces. Made in Australia. That bottle must be around 50 years old or more! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 30, 2013 Share Posted August 30, 2013 I have a few Parker fountain pen ink bottles, one is in Fl Oz, one is in cc and the others are in mL. I usually do the old Pi r squared x height to get approximate volume of yeast harvested from the FV.. currently got a stubby with about 70,000 cubic mm in it - or 2.4 fl oz. [lol] Link to comment Share on other sites More sharing options...
SimonT Posted August 30, 2013 Share Posted August 30, 2013 For quick conversion from any Internet enabled device, just use google. eg. Type in 'convert 80f to c' and you'll get the answer. Plus a handy little calculator after your first search to type in any temp. It will convert pretty much anything to anything that is possible. Very handy. Link to comment Share on other sites More sharing options...
PB2 Posted August 31, 2013 Share Posted August 31, 2013 The under pitch of the yeast' date=' combined with the higher than desired temperatures is what has led to these off flavours and aromas. [/quote'] Off?!! Our commercial Sparkling Ale throws banana aromas from time-to-time. I kinda like it - each to their own, I guess [whistling Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 31, 2013 Share Posted August 31, 2013 [lol] Well, off if they aren't desired in the beer then. [tongue] Link to comment Share on other sites More sharing options...
Hairy Posted August 31, 2013 Share Posted August 31, 2013 Kelsey, I think you have offended Paul. I will see you in six months when your suspension is finished [biggrin] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted August 31, 2013 Share Posted August 31, 2013 Yeah, it depends how much flavour you want your yeast to put out. (Heh, heh. Put out. [biggrin]) I find myself fermenting my Belgians higher and higher so that I get more flavour from the yeast. Of course, the higher I go, the greater the wrath of Mt. Crackaphilbo. [pinched] Hey, why am I the only one on this forum who has wood for Belgian beers? Link to comment Share on other sites More sharing options...
Hairy Posted August 31, 2013 Share Posted August 31, 2013 I am drinking a Belgian Pale Ale right now (no wood though). I love Belgian style beers but have never brewed one. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted August 31, 2013 Share Posted August 31, 2013 Maaaaaate. Do iiiiiit. They are one of the most simple and forgiving styles I've ever brewed. You can pretty much take any pale grain bill, add noble hops, add Belgian yeast, and you have Belgian beer and a HUGE freakin' mess! [lol] Link to comment Share on other sites More sharing options...
Hairy Posted August 31, 2013 Share Posted August 31, 2013 and a HUGE freakin' mess! [lol] Is that from the brew or the wood? [innocent] Link to comment Share on other sites More sharing options...
PB2 Posted August 31, 2013 Share Posted August 31, 2013 [lol] Well, off if they aren't desired in the beer then. [tongue] Yeah, I'm with you! Many people (at the brewery) find the 4VG (clove like) characteristics, thrown by a number of yeasts, to be offensive. I can see how it could be seen as a symptom from a spoilage organism if it is not meant to be in the style of beer being made. [sideways] Hairy, I encourage you to make a Belgian. Just bottlled/kegged a Lemon Myrtle Witbier, using a stepped up yeast (Wyeast 3944) from a LMW bottled in Feb. The ferment went great guns - no risk of overflow when fermented in the DIY Beer FV [wink] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted September 1, 2013 Share Posted September 1, 2013 [lol] Well, off if they aren't desired in the beer then. [tongue] Yeah, I'm with you! Many people (at the brewery) find the 4VG (clove like) characteristics, thrown by a number of yeasts, to be offensive. I can see how it could be seen as a symptom from a spoilage organism if it is not meant to be in the style of beer being made. [sideways] Hairy, I encourage you to make a Belgian. Just bottlled/kegged a Lemon Myrtle Witbier, using a stepped up yeast (Wyeast 3944) from a LMW bottled in Feb. The ferment went great guns - no risk of overflow when fermented in the DIY Beer FV [wink] Yum, Lemon Myrtle Witbier. Do that Hairy, it will be awesome for summer Link to comment Share on other sites More sharing options...
DouglasM1 Posted September 1, 2013 Author Share Posted September 1, 2013 I appreciate all the advice. I know what you mean about the conversions. My temp gauge on my fermenter is in bleedin' Celsius! :-)but seriously, thank you all. Early Tuesday morning I pitched another 7G of Cooper yeast. Early Saturday morning I pulled a vial for a gravity test, and got a 1.020 giving me a 8.7% ABV, if my calculation is right. So, rather than let good alcohol go to waste, I drank it! Much to my surprise it was awesome! Very malty and heavy bodied with a definite alcohol bite and a slightly sweet after taste. Almost no bitterness, so my UK Kent Goldings hops have been ordered and should be here for the last week in the FV. From my taste test, it seems that it should come out like a good Porter with a slight hop bitterness and a high alcohol content! [cool] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 1, 2013 Share Posted September 1, 2013 and a HUGE freakin' mess! [lol] Is that from the brew or the wood? [innocent] Both. [biggrin] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted September 1, 2013 Share Posted September 1, 2013 [sick] [lol] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted September 1, 2013 Share Posted September 1, 2013 I appreciate all the advice. I know what you mean about the conversions. My temp gauge on my fermenter is in bleedin' Celsius! :-)but seriously' date=' thank you all. Early Tuesday morning I pitched another 7G of Cooper yeast. Early Saturday morning I pulled a vial for a gravity test, and got a 1.020 giving me a 8.7% ABV, if my calculation is right. So, rather than let good alcohol go to waste, I drank it! Much to my surprise it was awesome! Very malty and heavy bodied with a definite alcohol bite and a slightly sweet after taste. Almost no bitterness, so my UK Kent Goldings hops have been ordered and should be here for the last week in the FV. From my taste test, it seems that it should come out like a good Porter with a slight hop bitterness and a high alcohol content! [cool'] Are you planning on boiling the hops? Because that's the only way to get bitterness out of them. Adding them straight to the FV will only add aroma Link to comment Share on other sites More sharing options...
Hairy Posted September 1, 2013 Share Posted September 1, 2013 [lol] Well, off if they aren't desired in the beer then. [tongue] Yeah, I'm with you! Many people (at the brewery) find the 4VG (clove like) characteristics, thrown by a number of yeasts, to be offensive. I can see how it could be seen as a symptom from a spoilage organism if it is not meant to be in the style of beer being made. [sideways] Hairy, I encourage you to make a Belgian. Just bottlled/kegged a Lemon Myrtle Witbier, using a stepped up yeast (Wyeast 3944) from a LMW bottled in Feb. The ferment went great guns - no risk of overflow when fermented in the DIY Beer FV [wink] Yum, Lemon Myrtle Witbier. Do that Hairy, it will be awesome for summer I missed this one. I will definitely be brewing a Belgian in the near future; maybe a blonde. The LMW sounds good but I prefer the Bavarian style for wheats. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 1, 2013 Share Posted September 1, 2013 Making a 1.070 Dubbel next up. [devil] Link to comment Share on other sites More sharing options...
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