Another disappointment

[Beer-lord]

It's only been one day in the keg but I can already tell the Pliny has some fusel as well. Damn it! I know it was cool fermented and don't know why 2 out of my last 3 beers have this problem. Too much yeast? I am pretty sure the Sublimely was high fermented and that's definitely going to be pitched but I'm going to hold onto the Pliny a bit as it's not as bad as the Sublimely but if it shows no changes in 4 weeks, it's getting pitched too. I'll make it again November/December just to prove it to myself that I can do it. It's getting in my head now.
Last summer was hotter than this summer and I've done nothing different in fermenting. But, I'm going to overcompensate next week when I do my Men In Black IPA and chill this sucker to 62 before I add the yeast and keep it to 65-66 max.

I wish I had now left it in the fermenter to possibly help the yeast clean it up a bit but late is late is late. It's only beer but man, am I bummed. I knew the good ride I've had would come to an end but I didn't see this happen so close together. That leaves me with some serious brewing to do to catch up. Well, that's at least some good news.

To the guys that wanted to try my Pliny, a big sorry. I can't send you this, it's just not right. If it improves a little, we'll see. Otherwise, I owe you down the road.

[BlackDuck]

That sucks Paul. Is it really that bad? Send me one anyway. I just don't get it. Did you use fresh yeast on this or did you use washed yeast, or did you pitch onto an existing yeast cake?

[Beer-lord]

Sure, I'll send it out after it's carbed. No doubt what I'm tasting. Not as awful as Sublimely but it's not my imagination.
I used washed yeast with a 2 liter starter. The yeast was 8 days old from a previous brew that was good.
The Sublimely was dry 04 yeast that I pitched 1 1/2 packs. But, I'm sure that was hot but not over 76 for a short time. I don't think Pliny went about 72 but, I guess the stick on thermometers could be wrong. I still had frozen bottles throughout the fermentation and no was would it have been at 72 for more than a few short hours.

If I wasn't OCD before, I will be now and cooler weather can't come soon enough. Next Monday when I do my black, I will be all over that fermenter like a baby on a mothers breast (what?).
Some might say it's drinkable but I hear the headaches the next day are not so great. I'm going to let this one sit until I need the keg space and see. Then it's Pliny part 2 in a few months.

[BlackDuck]

What kind of yeast are you going to use on the Men in Black next week?

[Beer-lord]

05 fresh from the pack
I have sone 05 washed but I want to take everything out the equation. I really think its a fermentation problem due to heat.
I will come back strong!

[BlackDuck]

Glad to hear that. That's what I was going to suggest. I should add that you might want to think about pitching according to Fermentis instructions. That dry yeast does not need a starter. Pitch it direct, just make sure your temps are above 68. I pitch direct with a temp usually around 69 to 71. Let it sit on top of the wort for 30 minutes, then aerate the hell out of it. I use a handheld electric mixer with a whisk attached to it.

I would guess that it's fermentation temp too, but you never know. It's a pain trying to fix a problem by only changing one thing at a time to rule that thing in/out of the problem.

Good Luck next weekend.

[Inkleg]

Chin up Paul and give it some time. Remember sometimes we can be our own worst critic. I have no problem trying this Pliny and your next and giving an honest opinion. We will get you through this.

[MadBrewer]

It all comes down to those fermentation temps. In my experience, I haven't had a lot of fusels, but when I have they usually don't condition out. Your idea of pitching cool and keeping the fementation temps cool is the best thing you can do. The character and ester profile of the beer really is made in that time just after lag phase where the yeast are multiplying and getting ready to feast. That point after that for the first couple days is where the the profile of the beer is made. So that is when I focus on temps the most. Anything over 70 for most ale yeast you are going to produce some fusels and extra esters. Most ale yeasts I keep about 66. If you're using the water/ice pack method I would focus your time and efforts within the first couple days, after that you can let the temps rise until you bottle/keg. You mentioned frozen water bottles, but are you pairing that with sitting the fermenter in a cooler of water (if possible)? That usually works and if you can keep that water cool, it does a lot to keep the fermenter cool.
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[Kealia]

Sorry to hear this Paul. Seems like you've hit a bit of a rut lately and it's taking its toll on the pipeline and likely your confidence. Brew on, brother.

And think about Craigslist and a Johnson Controller. If you keep having to ditch batches you may just be money ahead by not wasting batches (or at least you can tell yourself that to justify the purchases).

[Beer-lord]

After I had a few 'good' beers today, I came home and tried it again and the Pliny may, and I emphasize, may, be slightly drinkable after some time. Even the Sublimely tasted better and my friend begged me not to ditch it. I don't need the space for now so it's staying awhile longer.
Maybe it just tasted better because the Saints sucked so bad today and gave me fits winning at the last minute but not deserving it. Everything was better after that.

[FrozenInTime]

Sure sorry to hear it's comming out not so good on this batch. Use it as a reason to get the same batch going again to see what went wrong, like the old saying goes, if the horse throws you, get right back on immediately or it will be harder later.