Aging and Yeast Changes?

Discussion in 'Cellaring / Aging Beer' started by echdk3, Dec 26, 2015.

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  1. echdk3

    echdk3 Initiate (0) Oct 26, 2008 Missouri

    I recently opened up a 750 mL bottle of Delirium Noël that I've kept in the cellar for just over 4 years. It tasted delicious but when I got down to the end, the last glass was pretty much undrinkable because of the huge amount of chunky yeast that got into the glass.

    I guess I have two questions: 1) Is 4 years too long to age this beer at 10% ABV? and 2) Is there some connection between how long I've aged this beer and the amount/consistency of the yeast?

    I'm really curious about why I had this chunky yeast because it really ruined the last bit of what was otherwise a really nice beer. What could be the cause? Thanks in advance for any ideas!
     
    #1 echdk3, Dec 26, 2015
  2. drtth

    drtth Initiate (0) Nov 25, 2007 Pennsylvania
    In Memoriam

    1) No, should not be too long for that ABV. But it's probably not getting better at this stage.
    2) Yes, next time pour and leave the yeast behind. The longer it stands the chunkier it will get. But it's a good idea to leave the yeast behind no matter the age. Some brewers use a different yeast for bottle conditioning than they use for brewing.
     
    #2 drtth, Dec 27, 2015
    Last edited: Dec 27, 2015
    PapaGoose03, Shroud0fdoom and Borbly like this.
  3. SierraTerence

    SierraTerence Zealot (649) Mar 14, 2007 California

    It isn't just yeast... There be some protein and polyphenols included.
     
    #3 SierraTerence, Dec 27, 2015
  4. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    I don't know if this beer is bottle conditioned (the label may tell you yay or nay) but anytime that you see a beer label that mentions this, you should pour carefully so that you don't disturb the yeast cake on the bottom of the bottle. Some people don't mind drinking it (and it is loaded with vitamins if it is yeast), and for some beer styles it is somewhat traditional to swirl the sediment into the beer and drink it (hefeweizens).

    I personally think the yeast mutes the peak flavor of the beer so I leave mine behind.
     
    #4 PapaGoose03, Dec 27, 2015
    drtth likes this.
  5. echdk3

    echdk3 Initiate (0) Oct 26, 2008 Missouri

    Thanks everyone, I really appreciate the feedback!
     
    #5 echdk3, Dec 27, 2015
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