user 336313
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- Joined
- Dec 29, 2022
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Hi, all.
This is my first post. I´m a professional brewer from the Netherlands. I brew at a medium sized brewpub. Ten tanks of ten hecto.
Recently I listened to a podcast about co-pitchting yeast. I was eager to try it on an all grain wee heavy. However, I might have botched it. I pitched a regular whole pack of S-04. That´s 500 grams. My idea was to co-pitch it with Abbaye Belgian yeast. But here is what I did: I only pitched four small packs of Abbaye. That´s 44 grams total. My reasoning was: let´s see if I can get a small influence of that Belgian yeast flavour. It fermented fine. But I just took a sample and noticed the nail polish remover smell of ethyl acetate. Now my hunch is this: the Abbaye yeast was only a small amount, and therefor got stressed out; it had to multiply way beyond it´s limit or capability, thus causing the unwanted esthers.
The beer has been in secondary fermenation for a couple of days now. There is a very slow, subtle stream of CO2 bubbles in the water lock, but it´s still going.
Thoughts? Is there a possibility that the ethyl acetate will become less prominent after conditioning? Because I´m not putting it in cans if it stays as noticable as this.
This is my first post. I´m a professional brewer from the Netherlands. I brew at a medium sized brewpub. Ten tanks of ten hecto.
Recently I listened to a podcast about co-pitchting yeast. I was eager to try it on an all grain wee heavy. However, I might have botched it. I pitched a regular whole pack of S-04. That´s 500 grams. My idea was to co-pitch it with Abbaye Belgian yeast. But here is what I did: I only pitched four small packs of Abbaye. That´s 44 grams total. My reasoning was: let´s see if I can get a small influence of that Belgian yeast flavour. It fermented fine. But I just took a sample and noticed the nail polish remover smell of ethyl acetate. Now my hunch is this: the Abbaye yeast was only a small amount, and therefor got stressed out; it had to multiply way beyond it´s limit or capability, thus causing the unwanted esthers.
The beer has been in secondary fermenation for a couple of days now. There is a very slow, subtle stream of CO2 bubbles in the water lock, but it´s still going.
Thoughts? Is there a possibility that the ethyl acetate will become less prominent after conditioning? Because I´m not putting it in cans if it stays as noticable as this.
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