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Will the yeast flavor go away?

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YogiBearMead726

NewBee
Registered Member
Aug 21, 2010
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San Francisco, CA
I made a traditional about 2 months ago using about 15g of activated Red Star dry yeast from my local market as boiled food for the Red Star Cuvee yeast I used for the batch, so as to avoid adding anything other than yeast.

I sampled and took a gravity reading recently, and it has improved since my initial taste about a month ago. Thing is, it is still pretty yeasty in it's flavor. I've been reading on other threads that traditionals really need more time to come into their own flavor wise, so I guess I just want to check with those who have done this before. Will that yeast flavor diminish with time? I'll find out myself from tastes, but not soon enough for my curiosity. :)

Thanks for any input!
 
Definitely that should fade. Even though it might look clear, at 2 months it's not even close. There's still a LOT of yeast in suspension that will drop out over the coming months.
 
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