So the last couple of batches have not turned out well with quite a lot of off-flavors.
I spoke with some fellow Home Brewers at the CBM and they said to watch the temperature that I ferment. It turns out that the locations in my house I’ve been leaving the carboy are way to warm. They have been keeping the yeast at the very high end of their range. Turns out its best to keep your yeast in the bottom of the suggested range.
I also have not been rehydrating my yeast or proofing my yeast. It is really not good to mistreat your yeast. So after reading some articles and checking with the good ol’ How to Brew by John Palmer Chapter 6.5 Preparing Yeast and Yeast Starters I need to always use yeast starters.
When I first started brewing I just pitched the dry yeast straight into the chilled wort. I had no idea that stress that would put on the little microorganisms. Wort is not the environment that resting yeast want to dive into. The temperature, sugar, and lack of oxygen are actually not good for resting yeast. Some of the yeast is already not going to make add to that the ones that die from the shock. If you make a starter it will let the yeast come to life before you pitch and lead to a better fermentation with less off-flavors.
I thought about doing some yeast experiments and documenting my endeavors. So I decided to make my own stir-plate, buy a 2000 mL flask and a stir-bar. I picked up some dry yeast packets at the home brew store and started trying to play microbiologist.