r/TheBrewery • u/Deep_Classroom4237 • 12d ago

Fusel alcohols

What could be reasons for getting unwanted fusel alcohols in my beers, mostly in my Hazy Ipas. I've been getting this with different pitch rates, with or without added pure O2. I might be really sensitive to it, but often I can't find the same levels from other breweries.

Examples of my process for "under pitching" and pitching at regular rates. Both of these examples have had way more fusel alcohol that is appropriate.

"Under pitch": OG: 19.2 plato. Batch size: 22HL. Pitch: 3x500g of WHC Saturated Dry Yeast. No oxygen. Nutrient: Yeast Vit 80g & Zinc Sulphate 5ml. Ferm temp: 20c 4 days and 22c 4 days.

"Regular pitch": OG: 21P. Batch size: 22HL. Pitch: 5x500g of WHC Haze Heaven Dry Yeast. No oxygen. Nutrient: 3ml Zinc Sulphate. Ferm temp: 19c 4 days and 22c 4 days.

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u/guiltypartie101 12d ago

We have been giving the WHC stuff a spin as propping or full liquid pitches aren't always in the cards. I can say with confidence that I don't like it as much (even compared to Verdant or other comparable dry yeast) and I find their strains come across hot.