![]() I would think you would notice it right away at EOF but who knows. Yeast really need the o2 and trace nutrients to make a high grav beer like that with no off flavor. We had a problem with zinc deficiency causing shit fermentation before maybe you too since its such a high gravity beer that could explain the apple too. Isn't the brewing comunity awesome?Īnother thing thats got me thinking. One of my local "competitors" has already contacted me about getting it under a scope and plating it for me. In the past I have purged with canned co2 or added some sugars to get the yeast going again but was thinkinng more about bacteria and wild yeasts and didnt feel the need with this big a beer. I wasnt really thinking of oxegenation in my tank, so that could certainly be it. I syphoned off the top, so yes I did draw o2 into the tank. While your conicals are fine for active fermentation, do plan on transferring ASAP after the ferment is complete.Thanks for the comment. That beer may not be lost since the acetaldehyde can be re-metabolized with an active fermentation. I believe you are correct in stating that you should have transferred that beer into kegs when you transferred the rest of the batch to the barrel. I'm hoping that you pushed the beer out with a CO2 push instead of admitting air into the fermenter? However even without that, be aware that polyethylene does have a micro-oxygen permeability and keeping a beer in the plastic conicials may have oxidized your beer and allowed acetaldehyde to reform in that stored beer. This beer is due to be released as my holiday beer, so a month or so away from release. Will it age away? I'm thinking about bottling 10 or so gallons of the affected beer and popping one every now and again to test and see if it improves. So any ideas how this happened? I cant say enough how much I regret not kegging the ballance right away, but still it is a mystery to me. The beer that I transferred to the chard barrel is simply epic and not in anyway suffering the same fate. ![]() I have never had Acetaldehyde but reading up it seems it is due to un-finished fermentation. During the second transfer I pulled a sample and it was straight up jolly rancher. My intent has been to blend the barreled and unbarreled beers together in my brite.Īfter letting the 40 gals sit in the tank for a month or two I decided to put it into kegs (uncarbed) for storage until I was ready to blend. Decided to use this beer for the barrel and transferred 53 gallons into the barrel and the other 40-ish stayed in the tank. ![]() Nothing fancy, tons of grain (~125 lbs per bbl) and some belgian sugar.Īfter about a month in the tank it was lovely in every way and at that time I acquired a Kendal Jackson oak chardonnay barrel. ![]() I don't have my info in front of me this second, but it was an over 1.1 OG and down to 1.011 if I remember right. Fermented to just under 12% ABV which was more attenuation that what I was expecting based on software. This beer uses Lallemand's lovely Belle Saison yeast.īrewed a really big Triple using the Belle Saison. I brew on a 3 bbl electric system and use plastic conicals. ![]()
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