Human beings have been brewing beer for millennia, but only in the past century and a half have we developed a reasonably informed understanding of yeast’s critical role in beer making. Today’s brewers often say that brewers make wort and yeast makes beer, a clear indication of the respect with which modern brewing treats our favorite microbes.
And yet, there can be too much of a good thing. A yeasty flavor or aroma is appropriate, even critical, to a handful of styles, but if your latest homebrew reminds you of a Vegemite sandwich, or even of eggs, then it’s time to take a closer look at this off-flavor of the week: yeasty! Here are some possible culprits.
You’ve poured too much sediment.
This culprit might seem obvious, but I can’t tell you how many times I’ve watched a homebrew rookie swirl the bottle dregs so that everything makes it into the glass. This is almost always bad practice! By all means, rouse the sediment in your Weißbier, but decant a pale ale with care.