I guess a pharmacist could look at the brewing process like compounding a dosage form. After all, beer is good for your health (mostly).
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As for a yeasty off-flavor, consider the fermentation conditions as one possible source, including the total time involved. Pitching temperature has an impact on the initial yeast population growth and strength = what starts the whole package after it gets going. Low & slow is better than too warm and fast. The temperature conditions during fermentation (including a small exotherm) also play a part. I have had an airlock start bubbling in less than 8 hours and take as long as 36 hours (not a leak) to start. They both turned out OK.
I usually rack to a secondary fermenter (wide-mouth glass carboy) between day 6 and 9 and then wait another week before considering it finished. Check the density (Specific Gravity) when you think it is finished, wait 2 days and check it again. If it dropped 2 points then check it again in two more days. After the major part of fermentation has slowed to a crawl, the yeast needs several days to "clean up" what are still process intermediates hanging around. And it is different for every type of yeast!!
Start fermentation (ales) with low temperatures (~17 ºC) and give it time, then you might warm it slowly to near 20 ºC for a few days and maybe cool again at the finish. If you bottle the beer (not keg) a very cold "cold crash" can reduce the level of yeast you need for carbonation in the bottle making it take longer than normal to get ready to drink. Temperature after packaging is another thing.
Conversion in the mash is related to volumes of water, pH, time and temperature, grain crush size, the thread count of your BIAB bag and maybe more that I don't remember right now.
That's enough variables to think about and do experiments for many batches. Relax, you will get beer, eventually. Keep good notes!
Post #8776 made 1 month ago
Last edited by ShorePoints on 13 Nov 2019, 06:52, edited 1 time in total.
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