10 Days After Fermentation, still got that yeasty taste?

[iamchef]

Hey,

My pale ale is coming to the end of its 10 day fermentation, the reading on the hydrometer called it at 1.008 so fermentation is practically complete, however the beer tasted a bit yeasty and had a bit of a yeasty smell. What procedures would you guys advise to fix this? I've read up on leaving it in the primary FV for up to four weeks before bottling, has anyone tried this?

Looking forward to your feedback!

Cheers,

Tristan

[daf]

Leave it in there for at least another week, the yeast will start to clear up after itself.

[6470zzy]

What is the yeast that you used?

[iamchef]

That's what I've been seeing on other forums, is it worth transferring to a secondary FV or keep it in the primary? What advantages/disadvantages do I have?

- I used White-Labs California Ale liquid yeast, kicked off a starter 24 hours before in about 750ml of water.

Thanks for the help guys!

Tristan

[6470zzy]

raise the temp on it a bit, have you a brew-belt? and leave it for a week.

Cheers

[asd]

I reckon it is still yeasty because there is still yeast in it. 10 days is not long.

What beer is it, and how did you make it?

[iamchef]

Hey!

- I don't have a brew-belt no, although I should probably invest in one, do you have any recommendations?

- I'm making an IPA; 2.5kg of light malt extract, 100g of crystal malt, 75g of Citra hops boiled at various stages and 100g of Citra hops in the fermenter for dry hopping 3 days after the yeast has been pitched.

Thanks for the feedback guys!

Tristan

[woblylegs]

id try and crash cool it for 3 or 4 days. if you dont have a brew fridge a concrete floor of a garage or simular will do. should drop best part of the yeast out then

[Fil]

also the beer is still green, the taste your getting may be yeast but could also just be the green beer flavour, hold reservation till its been conditioned and matured for a few weeks.

** edit - you can always sample a beer or 3 when conditioned, but generally a beer will benefit from a few weeks maturing in the cool as a rule of thumb 1 week per 10 gravity points of the original gravity over 0.000

[Rookie]

Give it at least another 10 days.

[6470zzy]

Hey!

- I don't have a brew-belt no, although I should probably invest in one, do you have any recommendations?

Tristan

http://www.amazon.co.uk/Home-Brew-Wine- ... B001PQU73S

This is what I am talking about although the price is rather dear, if you do a search I think you should be able to find it a touch cheaper.

[micmacmoc]

Buy a fish tank heater, put hole in fermenter lid, pass through hole and dangle it into your beer set at reqd temp. They're cheap, effective and easy to clean. You can set your own temp too.

[AnthonyUK]

I used White-Labs California Ale liquid yeast, kicked off a starter 24 hours before in about 750ml of water.

Just water? What are the yeast going to eat to grow?

[iamchef]

Amazing feedback, thank you! - I did think of the option of using a fish tank heater, is there any discrepancy with it being a mechanical object dangling in the wort which could give it any off flavours? Also what are your views on using a secondary fermenter? I've got a glass carboy I've just bought for that purpose but there are different views it seems on whether to leave it in the primary fermenter? It will have been stood in the primary fermenter for 15 days tomorrow. Is it beneficial to syphon it out into the secondary carboy and let it stand somewhere cool for a bit longer? If so, how long?

Cheers,

Tristan