Just racked a porter to keg that utilized London ESB (dry) yeast. A couple of observations, this was a vigorous and quick fermenter and fruity in the nose. Also, the gravity sample I took after 12 days in the primary fermenter was extremely carbonated...so much so it made reading the hydrometer useless without degassing. Being a porter, it was kind of hard to determine flocculation, but the trub was darker than the yeast slurry...they didn't seem to mix or at least the color contrast made it seem that way. Anyway, the yeast is fruity and I like it so much I will use it again for a Tropical/Foreign Export Stout. cheers
Ah yeast experimentation I'm no professional, but with that much carbonation in primary I would have let it go another week or two before racking. In my own experience I've left beer in the primary for a month, as earlier racking while the fermentation was still active yeilded me sub-optimal product. Another good use for fruitier ESB yeast I think is pale ale-- maybe an IPA would work too possibly. (*Disclaimer- I am cursed from ever producing a drinkable IPA for some reason)
It's not like the beer wasn't finished...in fact it might be a little drier than, US-04, Windsor, and Newcastle Dark...but I'm sure the carb lent itself to that perception also. cheers
Haha nope, the beer gods and Bauccus don't want me to brew ipas which is fine, I prefer a nice pale anyhoo.
Interesting- I don't think I ever ran into that issue in the (jeebus has it been this long already??) 15 years I've been brewing. I've recently ran into the issue of degassing for meads/wines/spirit washes, but never that I can recall for beer. Let us know if it presents anything, or if the fermenting beer is just mature for its age
I'll play the 15 yr card too ...so, are you saying you've never degassed (or had to degas) a beer hydrometer sample?
FWIW I have been homebrewing for over 20 years and I have never had to degas a hydrometer sample. Cheers!
It's not like I've had to with a lot...maybe 2 out of 100s of batches...I'm so lazy I just tasted it instead of waiting to degas and measure it
LOL! Maybe my hydrometer cylinder readily 'gives up' the CO2 as I add the beer using my turkey baster? I will be transferring my 1896 Michelob to a secondary (for lagering) in about 10-15 minutes. I will pay stricter attention to this behavior and report back. As a FYI, the beer has been in the primary for 14 days. Cheers!
That must be it, I just drain mine through the spigot where it must pick up a lot of Co2 and less turkey grease
@GreenKrusty101, Transfer of 1896 Michelob complete. Absolutely no degassing needed. Specific Gravity = 1.010. Cheers to the power of grease!!
Possibly- I use an autosiphon cane and i always notice some turbulence where the hose meets the cane. Maybe I've been degassing all along without knowing it lol
