*never* ending fermentation

Discussion in 'General Brewing Discussions' started by sbaclimber, May 3, 2014.

  1. sbaclimber

    sbaclimber Well-Known Member

    Joined:
    Jul 13, 2012
    Messages:
    948
    Likes Received:
    451
    Trophy Points:
    63
    Location:
    Germany
    Wow, it has been almost 4 months already...
    Figured I would do some necroposting and give everyone an update.

    I am currently drinking my first 2 brews fermented with US-05, and just bottled my 3rd.
    I am very impressed with the yeast! It is producing much much cleaner tasting IPAs than the WLP007.
    I am also getting no off flavors, so I thankfully don't seem to have an infection in my gear. :mrgreen:

    What I find interesting though, is that I am still getting a very high attenuation (86%+). I ferment for a bit over 2 weeks at 15°C, then bump up the temp to 21°C for a couple of days to finish up fermentation while dry-hopping. The FG is consistently 1.9° and the beer tastes great, so it is all good. :D

    Thanks to all for the tip to use US-05!
     
  2. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    1,068
    Likes Received:
    747
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Mentor, Ohio
    Wait till you use it 2nd through 4th generation!
    Then you'll really like it. :mrgreen:
    Brian
     
  3. sbaclimber

    sbaclimber Well-Known Member

    Joined:
    Jul 13, 2012
    Messages:
    948
    Likes Received:
    451
    Trophy Points:
    63
    Location:
    Germany
    Cool! The brew I just bottled is 2nd generation. :D
     
  4. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,799
    Likes Received:
    7,397
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    I'm still betting on some weird bug in there eating up residual sugars not fermentable by Saccaromyces. Something that can eat dextrines would continue the fermentation past predicted FG, would thin out the "mouthfeel", would enhance bitterness through eliminating residual sweetness and perhaps result in that vegetal flavor you mentioned. The other explanation is that had you fermented your beer through before bottling, you'd have gotten these flavors, that the "good" flavor you were getting earlier was due to the residual sugars and the beer was destined for bitterness. Carbon dioxide suppresses fermentation so may have slowed the finishing process down once pressure started accumulating in the bottles.

    Moral: Let your beer ferment through before bottling. Reinheitsgebot be damned, a bit of corn sugar contamination beats bottle bombs any day.
     
  5. sbaclimber

    sbaclimber Well-Known Member

    Joined:
    Jul 13, 2012
    Messages:
    948
    Likes Received:
    451
    Trophy Points:
    63
    Location:
    Germany
    Since moving to us-05, I am able to ferment to completion in 3 weeks. I do in fact now (again) add priming sugar to the bottles.
     
  6. social_misfit

    social_misfit New Member

    Joined:
    Jun 12, 2013
    Messages:
    49
    Likes Received:
    0
    Trophy Points:
    0
    Location:
    Sprakers NY
    8th and 9th are pretty sweet also :)
     

Share This Page

arrow_white