What are you brewing?

[nzbrewer]

Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

[jt]

It's the yeast, it's the yeast, rotten batch of '05 surfaces every summer !

[Mike Neilson]

No I know why Its like it is!! Its because I went stingy on it and underpitched 1/2 pack for 22L, no aeration and......... It cold crashed for longer than I would normally so maybe alittle post fermentation acetaldehyde. I underpitched because I kinda know how S05 performs through the temp ranges, hec I have fermented it @ 12 degrees!! I just an opportunity to goose a $1 dollar beer instead of a $2 dollar beer if you know what I mean. It's what brewing is all about!! Some people would say if the wheel aint flat dont change it but the way I see it if your not fucking up your not learning anything!!

[Reviled]

US-05 @ 12*c??? Really? I wouldnt have even thought of going that low...

[Mike Neilson]

I got inspired by Sierra Nevada.

[Nick T]

Hey Mike, didn't realise cold crashing could do bad things, can you elaborate? (I was under the impression cold crashing and cold conditioning was always an improvement so I have been tending to do so for as long as possible, but now I am beginning to worry......)

[Mike Neilson]

In finished beer, the ethanol reaction can sometimes be reversed by oxidation, resulting in acetaldehyde re-formation. I could of not had an adequit C02 blanket on the beer or it got reabsorbed by the beer at the colder temp and @ 3.8% they are alot more easliy oxidised than a 10% beer

[James P]

I would be more inclined to blame the under pitch for the acetaldehyde. Diacetyl maybe from cool fermentation.

I have crashed cool / cold conditioned ales for 4 - 6 days (being lazy) with a 24 D rest without issue.

[Mike Neilson]

Yip, Its all underpitch!!!

[Mike Neilson]

Hey What temps have people fermented 1272 at and what did they get out of it. The Wyeast site says that you get citrus at low temps and accentuated hop higher temps. Any help.

[Soren]

1272 ferments really fast, like 2-3 days for a 1.060 beer. for that reason I prefer holding it back a bit so it doesnt blow off all the aroma, especially for hoppy beers. 19ish I usually aim for and if I want high attenuation I try to wind it up to 21-22 when it starts to slow down. It has sort of a tart note to it I think, that may be the citrusness that wyeast refers to. I've never done any side by side experiments but those are my thoughts...

[Mike Neilson]

Awsome. I might just use that regime, I was thinking of fermenting @ 18 then raising it to 20-22 on the last few days.

[Mike Neilson]

Shit it is a fast fucker!! its @ 18 deg now and its dropping out now!! this is its third day!! Awsome!! into to dryhopper when I get back from work!! Might even have to put the IIPA into another dryhopper!!