Derek Toering
Brewer
- Joined
- Dec 13, 2010
- Messages
- 46
- Reaction score
- 0
Hi all.
My first batch in years has come out with a decent scent ond taste of nail polish. It also has no head at all, despite being carbonated. Pretty standard grain bill that has produced normal head before. As I did a few things differently to the past I wanted to check a couple of items.
Infection. I think this is the most likely cause, so if that is the case I have missed something from a housekeeping perspective. Easy fix
Yeast stressed during fermentation has been highlighted as a possible cause. I did a stir plate for the first time. The beer fermented out fine in a timely fashion, so no issue with pitch rate I don't think. Temperature was governed well inside the yeast parameters. With the stir plate though should I be aerating the wort? The stir plate keeps in suspension, but I'm not sure it is introducing oxygen. I had no air lock, but just loose foil over the yeast flask.
Inline oxygenation. Could an over supply of oxygen cause this? I read on wyeast website that excess O2 will come out of solution so no real issue, but other searches suggest otherwise.
That's about it...As mentioned I blame an infection, but can't hurt to put it out there before I go again.
Thanks in advance.
My first batch in years has come out with a decent scent ond taste of nail polish. It also has no head at all, despite being carbonated. Pretty standard grain bill that has produced normal head before. As I did a few things differently to the past I wanted to check a couple of items.
Infection. I think this is the most likely cause, so if that is the case I have missed something from a housekeeping perspective. Easy fix
Yeast stressed during fermentation has been highlighted as a possible cause. I did a stir plate for the first time. The beer fermented out fine in a timely fashion, so no issue with pitch rate I don't think. Temperature was governed well inside the yeast parameters. With the stir plate though should I be aerating the wort? The stir plate keeps in suspension, but I'm not sure it is introducing oxygen. I had no air lock, but just loose foil over the yeast flask.
Inline oxygenation. Could an over supply of oxygen cause this? I read on wyeast website that excess O2 will come out of solution so no real issue, but other searches suggest otherwise.
That's about it...As mentioned I blame an infection, but can't hurt to put it out there before I go again.
Thanks in advance.