Been having some issue's with our beer and am trying to pin down exactly what it is. Essentially after we have transfered our beer to our brite/serving tanks it will start to darken in appearance over the course of a week and start to take on some more malty/slight diacetyl qualities. The color of the beer changing is really baffling me.
At first I thought this was just happening in our beers using ale yeast, but just noticed it in one of our saisons. The beer tastes fine after fermentation and good for the first few days in the bright/serving tank, but then starts to change.
Here is an outline of our process (including any chemicals)
At the end of our brew day we transfer the beer to our fermenter, add fermcap because we have unsealed fermenters.
When the beer hits terminal (average about 12-14 days) we allow it to rest for 3 days at terminal gravity
We then blow off our trub and cold crash.
After two days of cold crashing we harvest the yeast and transfer the beer to our serving tanks (sometimes we wait another day to transfer depending on brew schedule)
In the bright tank we will sometimes add bioclear fine if the beer needs it (we don't filter). However I'm detecting the problem in beers that we don't use it (at least the color change)
After about 3 days we will tap the beer. The first 20ish pints (which are discarded) are full of any yeast that might have settled after sitting in the bright tank/biofine addition.
After that the beers taste and appearance is great for about 3-4 days then it starts to take on a darker appearance and change flavor. At first I figured it might be just maturing more, takes on more of a carmel malt flavor in our IPA and the hops die down a bit. I feel as though im detecting some slight diacetyl, but it could be in my head?
Any thoughts on this would be helpful, thanks in advance.
At first I thought this was just happening in our beers using ale yeast, but just noticed it in one of our saisons. The beer tastes fine after fermentation and good for the first few days in the bright/serving tank, but then starts to change.
Here is an outline of our process (including any chemicals)
At the end of our brew day we transfer the beer to our fermenter, add fermcap because we have unsealed fermenters.
When the beer hits terminal (average about 12-14 days) we allow it to rest for 3 days at terminal gravity
We then blow off our trub and cold crash.
After two days of cold crashing we harvest the yeast and transfer the beer to our serving tanks (sometimes we wait another day to transfer depending on brew schedule)
In the bright tank we will sometimes add bioclear fine if the beer needs it (we don't filter). However I'm detecting the problem in beers that we don't use it (at least the color change)
After about 3 days we will tap the beer. The first 20ish pints (which are discarded) are full of any yeast that might have settled after sitting in the bright tank/biofine addition.
After that the beers taste and appearance is great for about 3-4 days then it starts to take on a darker appearance and change flavor. At first I figured it might be just maturing more, takes on more of a carmel malt flavor in our IPA and the hops die down a bit. I feel as though im detecting some slight diacetyl, but it could be in my head?
Any thoughts on this would be helpful, thanks in advance.
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