Infection or Fermentation?

[Effingbeer]

If 1.005 is the adjusted FG, this is pretty normal. I've used this yeast quite a few times, it can get nice and dry for a pale ale. I have also had the white foam on top. I think it is just riding the suspended co2 to the top. Some portion of the yeast seems less flocculent. And when I dry-hop it seems to give just enough disturbance to wake them up a little. Not just the off-gassing from nucleation.

[Hoont]

If 1.005 is the adjusted FG, this is pretty normal. I've used this yeast quite a few times, it can get nice and dry for a pale ale. I have also had the white foam on top. I think it is just riding the suspended co2 to the top. Some portion of the yeast seems less flocculent. And when I dry-hop it seems to give just enough disturbance to wake them up a little. Not just the off-gassing from nucleation.

That sounds exactly like my experience... I kegged it on Friday (with isinglass) and the refractometer read 5.5 brix. With a starting OG of 1.047, it finished at 1.006. I'll post again in a couple weeks when its on tap.

[Hoont]

The beer is on tap and its ... ehhh... okay. Really good aroma but the body is very thin. Common problem I have with trying to make session beers. So there is no infection as far as I can tell with my under developed palette.

[Ozwald]

Really good aroma but the body is very thin. Common problem I have with trying to make session beers. So there is no infection as far as I can tell with my under developed palette.

Session beers can be tough like that. That's been my recent obsession. So far I've gotten my blonde ale down to 1.9% & still produced a good, drinkable beer without getting thin but I gave up on getting it lower because they were just getting too filling. The trick is altering the grain bill, mash temp, yeast pitch & yeast conditioning.

[BDawg]

The trick is altering the grain bill, mash temp, yeast pitch & yeast conditioning.

You don't say!


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