coopers apa split batch

[timbo41]

Recently did a 22 litre batch coopers apa with additions including palm sugar. Monkeybrew provided info that the kit yeast was coopers mix of lager/ale. Got me thinking. So did first few days at 16c and then racked of a gallon to carboy. The remainder I dry hopped with pacific jade for 5 days and I've now racked to secondary and have begun lagering in fridge. The carboy batch will be bottled in a day or two

Just trying to see if there's really much difference in the results. Comments appreciated

[timbo41]

A small bump to ask a question.....the non lagered has now been bottled..the lagery batch is still in fridge... Can anyone tell me when the farty eggy hydrogen sulfide smell will clear,despite racking off original yeast? I'm wondering if there is something in the palm sugar I added that's increased these volatiles? Seriously, I couldn't drink either at moment without an upchuck. Both clearing well no signs of any infection,never knownm the apa to be this whiffy

[Monkeybrew]

What temperature did you originally pitch the yeast at?

Cheers

MB

[WalesAles]

Can anyone tell me when the farty eggy hydrogen sulfide smell will clear,

timbo,
When you stop farting and open a couple of windows, you should be OK!

WA

[Charles1968]

Takes at least two weeks to fade but always does. It's a sign you fermented at the correct temperature, so certainly nothing to worry about.

[timbo41]

Hope so guys cos I aint got a dog at penthouse! Can't blame it. MB pitched at 20 but all primary was arounbd 16. I don't have an stc( I blew it up) but I've got a wine fridge I use. When I racked to secondary I let the lagery batch have a two day diacetyl rest at room temp before it went into big fridge at about 7 I didn't step it down. The palm sugar was fairly oily for want of a better word

[Monkeybrew]

Hope so guys cos I aint got a dog at penthouse! Can't blame it. MB pitched at 20 but all primary was arounbd 16. I don't have an stc( I blew it up) but I've got a wine fridge I use. When I racked to secondary I let the lagery batch have a two day diacetyl rest at room temp before it went into big fridge at about 7 I didn't step it down. The palm sugar was fairly oily for want of a better word

Not sure on the whole palm sugar thing as I've not used it before.

And you pitched at a reasonable temperature before dropping to 16C, so assume that you didn't under pitch the yeast then.

Maybe the ale yeast gave off some unusual flavours as it would have been operating at it's minimum temperature?

Cheers

MB

[WalesAles]

Re: ELC Wherry.....!

Postby WalesAles » Thu Aug 14, 2014 8:06 am
Ooooops! Bugger the 2 week rule! Had to have a small taster bottle again, just to make sure everything is OK!
Oh Me! Oh My! This is Bloody Brilliant Mun!
What a Taste! MB, I`ve got a Cracker here for You!
WA


HaHaHa! What did I say? I`ve got a Cracker here for you! Enjoy them all!

WA

[WalesAles]

Re: ELC Wherry.....!

Postby WalesAles » Thu Aug 14, 2014 8:06 am
Ooooops! Bugger the 2 week rule! Had to have a small taster bottle again, just to make sure everything is OK!
Oh Me! Oh My! This is Bloody Brilliant Mun!
What a Taste! MB, I`ve got a Cracker here for You!
WA


HaHaHa! What did I say? I`ve got a Cracker here for you! Enjoy them all!

WA

Oh Dear!
This was supposed to be a PM to Monkeybrew `cos he liked my beer.
I really must stop drinking Homebrew at 1pm and then carry on until there is nothing left because I end up doing things like this!

WA

[Monkeybrew]

Re: ELC Wherry.....!

Postby WalesAles » Thu Aug 14, 2014 8:06 am
Ooooops! Bugger the 2 week rule! Had to have a small taster bottle again, just to make sure everything is OK!
Oh Me! Oh My! This is Bloody Brilliant Mun!
What a Taste! MB, I`ve got a Cracker here for You!
WA


HaHaHa! What did I say? I`ve got a Cracker here for you! Enjoy them all!

WA

Oh Dear!
This was supposed to be a PM to Monkeybrew `cos he liked my beer.
I really must stop drinking Homebrew at 1pm and then carry on until there is nothing left because I end up doing things like this!

WA

Haha Mun!