Brewed an American Brown Ale as part of my current trial of Mangrove Jacks US West Coast M44 yeast. Two weeks into fermentation I was scheduled to dry hop the batch and was greeted with the sight below when I opened the fermenter.
Used my usual sanitation schedule, but wort was in fermenter 78 hours before fermentation began, I'm thinking problem could have stemmed from long lag time. I can't imagine the result below is usual for the strain of yeast - anyone used it before? Is this normal? Any insights/advice appreciated, thanks.
Aroma - Light apple cider with sweet cherries on the finish
Taste - Initially sherry-like, watery in the middle and finishes slightly musty
Body - Thin with an alcoholic twang
(http://i1294.photobucket.com/albums/b607/Parky07/Infected%20Brew/IMG_14021_zpsfrrfi7vm.jpg)
(http://i1294.photobucket.com/albums/b607/Parky07/Infected%20Brew/IMG_14031_zpsydctaor3.jpg)
Did you use a starter? 78 hours is quite a while before fermentation starts and would leave you open for infections to take hold alright.
Sorry, forgot to mention, no starter on this one as the M44 is a dried yeast. Did rehydrate the yeast (10g packet) in 100ml preboiled warm water (32oC) before pitching. Aerated the wort by agitating it with stirring paddle in FV for 5 minutes before pitching.
I have another batch on with the same yeast and it started fairly slow as well, after 30 hours, so hope I don't have a second duff batch on my hands ???
I usually re-hydrate my yeast at that temperature too but I recently read a thing from Fermentis advising it at around 25C. Bit of an aside from your problem, which doesn't sound great. I'm gonna start trying it though as I often have slowish starts. Also FWIW I've heard M44 is a slow starter generally, never used it myself.
Thanks guys, no rescuing this one I think, so tipped the FV of mouldy sherry infected brown ale down the plug hole when I got home today *sigh* >:( A long soak in a strong solution of VWP for the FV methinks.
I'll try rehydrating at a slightly lower temp. next time for sure. Haven't totally given up on the M44 as I've heard good things about it, and infections can happen, but if it's a slow starter it may need two packets and some TLC to ensure I'm not brewing another sherry for the next batch ;)
Me and hingo used m44 for our 41 scoring iipa. The things that let it down according to the judges was probably due to the yeast.
QuoteMe and hingo used m44 for our 41 scoring iipa. The things that let it down according to the judges was probably due to the yeast.
That's a very respectable score, well done!
Just curious, but what was your own assessment of the yeast, is it one you'd use again?
Quote from: Parky on March 10, 2015, 07:07:50 PM
Thanks guys, no rescuing this one I think, so tipped the FV of mouldy sherry infected brown ale down the plug hole when I got home today *sigh* >:(
Jaysus Paul that was a bit hasty! I would have said looking at that it's fine. Just looks like little yeast rafts, unless it smelt rank I would have bottled her up and hoped for the best.
For comparison here's a batch (https://www.reddit.com/r/Homebrewing/comments/2cd3kj/think_i_know_the_answer_but_infected/) I was worried about, turned out fine.
QuoteJaysus Paul that was a bit hasty!
I know, I know !!! - sacrilege :-[
I usually err on the side of caution with these things, but this beauty was beginning to stink up the room after I'd cracked open the FV, and when I tipped it out it was even worse - think musty old sherry.
The pics you posted of your previous batch are actually very useful for comparison, as I've seen similar flocs when using US-05. In this case though I think it was the white froth between the flocs that were the culprit.
I've a second batch on with the same yeast strain that's a week and a half old, so will post a few pics when I get home tonight of how things should look. Infections are bound to happen from time to time, so I'm taking this one on the chin as a learning experience.
should have saved a bottle or two for a meetup
As promised, here are the comparison pics of the second batch I put on using Mangrove Jacks M44 yeast. This is an American Amber, 10 days in the FV, same sanitation and fermentation schedule as the American Brown in the original post.
Some small flocs floating on top, but nothing like the 'porridge' in the American Brown. Beer in FV smells fresh and malty with a slight sweetness.
I'm posting these pics so that folks can see the difference between an infected and clean fermentation, and learn something from my experience. Although to be honest the biggest sign of an infection is the smell and taste - but there's no photographing that! ;D
(http://i1294.photobucket.com/albums/b607/Parky07/Infected%20Brew/2015-03-11_203314_zpsibbcysqv.jpg)