California steam batch..help with flavor..

California steam batch..help with flavor..

Post by vim » Sat, 27 Mar 2004 12:15:55



OK, did a 5 gal batch of california ale LME using a pale extract, a
pound of crystal 60 for steeping and a White Labs california ale
yeast. OG was 1.055. After 12 days the SG is 1.018. I've got some
questions;

 Is it ok to use a corny keg (pressurized to seal it up) as the
secondary providing most of the yeast has flocc'd?

This beer is pretty darn sweet. What's the most likely culprit?
Non fermentables in crystal 60---
Yeast takes longer and its not done working--
Yeast crapped out--
Slighty warmer fermentation (probably averaged about 67 degrees
instead of 60)--

Should I go ahead and put it in the tap fridge (40 degrees)? Will it
kind of 'lager' at all even though its an ale yeast?

Crystal malt is my favorite smell in the world now.
Vim

 
 
 

California steam batch..help with flavor..

Post by bregen » Sat, 27 Mar 2004 14:07:12



Quote:

>OK, did a 5 gal batch of california ale LME using a pale extract, a
>pound of crystal 60 for steeping and a White Labs california ale
>yeast. OG was 1.055. After 12 days the SG is 1.018. I've got some
>questions;

> Is it ok to use a corny keg (pressurized to seal it up) as the
>secondary providing most of the yeast has flocc'd?

Yes.

Quote:
>This beer is pretty darn sweet. What's the most likely culprit?
>Non fermentables in crystal 60---
>Yeast takes longer and its not done working--
>Yeast crapped out--
>Slighty warmer fermentation (probably averaged about 67 degrees
>instead of 60)--

Your attenuation wasn't that great - only about 67% - but not terrible. You
could get by with 67% for a Cal Common but would need to balance the sweetness
by using more bittering hops. Low attenuation could be due to either yeast
crapping out prematurely (did you make a starter?) or extract that is not that
fermentable.

Quote:
>Should I go ahead and put it in the tap fridge (40 degrees)? Will it
>kind of 'lager' at all even though its an ale yeast?

It won't lager, but cold conditioning will help to clarify and stabilize the
beer.