Subject: Yeasts, Sweeter Beers, Bad Smells, Boom
Date: 1989-06-06 20:59:28 GMT
David Sheehy writes:
> I have been brewing for about a year and have been noticing a
> funny kind of musty underlying flavor to my homebrew that I do
> not find entirely pleasant. It's been a constant over the varieties
> of beer I've been making...
> ...Well as it turns out I've been using Red Star in nearly all
> the 10 - 12 batches I've made so far.
Certainly there could be other factors, but in my experience, yeast quality
is a very important flavor consideration. I have had universally good luck
with Doric, Leigh&Williams, and Edme. Wyeast liquid lager yeast has worked
marvellously the one time I used it (but watch out - see below...)
Some kits provide wickedly pleasant yeasts - Dogbolter in particularly has
one of the sweetest-smelling yeasts around. Try an A-B comparison,
substituting Doric for Red Star. When I did that I gave up Red Star forever.
David Sheehy also writes:
> My taste in beer runs towards the sweeter varieties. I have been unable to
> duplicate the sweetness of the beer at the microbreweries I've frequented.
I have found that adding healthy quantities of crystal malt can have a nice
sweetening effect on amber ales, though I haven't got a lot of scientific
evidence to back this up.
Russ Pencin writes:
> ...Ales smell like beer while they are fermenting, and the Lagers smell
> like cat s--- while they ferment.
The worst-smelling fermentation I ever achieved was with Wyeast liquid lager
yeast, which produced a beautiful-tasting lager. Go figure it.
> ...just as I approached it, the lid blew off the container...
Sign of a true megastout. Mine did the same. Still does it to me every
time I drink one of the things...
Marc San Soucie
The John Smallbrewers
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