warra48 wrote:As to the dreaded and feared yeast autolysis, is there anyone on this forum who can honestly say they have ever experienced it by leaving a beer in the fermenter for a few weeks?
SpillsMostOfIt wrote:This is where it would be really nice to know what it is that we (I) am tasting.
Is it autolysis or an infection? Oxygenation or hot break infiltration?
The sensory analysis education things are really expensive, but I think that it might be worth it so we can know what is wrong with our beer - if only we can find someone to pay for it all...
Boonie is probably right about what caused his beer to go erk, but wouldn't it be nice to actually *know* what went wrong rather than basing it on a hunch?
I freely admit that my ability to describe what I am tasting is basically crap. I might be able to convey chilli, chocolate or orange, but ask me to describe the difference between 1214 yeast and 1056 and I will probably mumble and reach for my beer a lot, because the sorts of things we are talking about are not common tastes like vanilla, gastric reflux or garlic.
SpillsMostOfIt wrote:This is where it would be really nice to know what it is that we (I) am tasting.
Is it autolysis or an infection? Oxygenation or hot break infiltration?
The sensory analysis education things are really expensive, but I think that it might be worth it so we can know what is wrong with our beer - if only we can find someone to pay for it all...
Boonie is probably right about what caused his beer to go erk, but wouldn't it be nice to actually *know* what went wrong rather than basing it on a hunch?
I freely admit that my ability to describe what I am tasting is basically crap. I might be able to convey chilli, chocolate or orange, but ask me to describe the difference between 1214 yeast and 1056 and I will probably mumble and reach for my beer a lot, because the sorts of things we are talking about are not common tastes like vanilla, gastric reflux or garlic.
Tipsy wrote:Also it didn't become noticable until after 6 months in the bottle.
SpillsMostOfIt wrote:Another contentious question!
The primary reason for doing so seems to be that once the yeast have processed all the sugars, they go berserk and start attacking each other with machetes (autolysis) which leads to 'off-flavours' and lesser beer.
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