Quote:
Originally Posted by combustiblefuel
Yeasty taste means just that a ton of yeast. Could be many reasons. You tasted before it was dine fermenting, you used to much yeast, you let it sit in one carboy to long or you had your Siphon hose touching the bottem of the Carboy.
My money is on you had siphoned the yeast from the bottem. Did you add a straw to the bottem of the hose to prevent this? Basically a half in or so at the bottem of the carboy is a toss out/ starter for the same type of brew.
To make sure anan excess of yeast is not bottled have another carboy on hand . after 2 weeks tranfer the first Carboy to the empty one by siphoning. MAKE SURE NOT TO INTRODUCE AIR BY SPLASHING!!! Then add a little more suger to the carboy. This will provide more for the yeast that has made the transfer some food to produce a little more C02 to push out the air from the Carboy. After 2 to 3 weeks begin bottling process ( remember to prime your bottles). Filter if need be.
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I did another taste test last night and it was great. A lot like Rickards Red, but just a tad more bitter which I really like.
Cruising around on the various homebrew forums the past month, a lot of people said if you have a yeasty aftertaste, when you crack the bottle, leave a bit of beer at the bottom. I did it this time and it was had a fabulous taste.
There is a huge debate as to whether or not the secondary fermentor is even needed. Lots people have said that they just leave it in primary for 4 weeks, and then move to bottles for a 4 weeks and they have never noticed that it tastes any worse.