Its starting to taste like beer
#1
Posted 24 April 2009 - 05:54 PM
#2
Posted 24 April 2009 - 09:06 PM
ThisI'll probably come out with something totally awesome and never be able to reproduce it. Nate
#3
Posted 25 April 2009 - 07:13 AM
#4
Posted 25 April 2009 - 11:07 AM
Last weekend I brewed what is probably something like a Helles and made more mistakes in one session that I've ever made in one brewing.I mashed at somewhere around 145,I forgot to add the pH stabilizer until 30 minutes later...I tried to make up for the inefficiency by adding a pound of DMEand a myriad of little stupid stuff throughout...I'm totally suprised that it tastes like beer at 1.020 (kinda sweet) but the fermentation is still going strong...maybe my efficiency wasn't as bad, or the low mash temps yielded more simple sugars.I'll probably come out with something totally awesome and never be able to reproduce it. Nate
#5
Posted 26 April 2009 - 06:53 AM
#6
Posted 26 April 2009 - 07:32 AM
overpitching? how'd you manage this?I think my 2nd batch was my worst as well - I'm not sure what I did to that batch of beer. It wasn't awful but not that great either...I think I only ever made one bad beer. I *have* made many errors. Missing mash temps, missing sparge temps, under pitching, overpitching, etc...None of those errors ever yielded a bad beer. The beers didnt always come out as intended, but it was still quite good enough to say "This is good beer".The bad one was (I think) my 2nd batch ever. I think I had stale extracts and old hops/yeast (It was from a kit)...
#7
Posted 27 April 2009 - 09:14 AM
I brewed a beer that went from 1.065 to 1.01 or so. Then dumped a much smaller beer on top of the yeast cake. Right on top, no carboy cleaning or anything. So ALL the yeast from a fully fermented 1.065 beer went to work on a 1.048 beer.I mopped the ceiling...And it finished fermenting in approximatly 15 hours...The beer came out great thoughoverpitching? how'd you manage this?I think my 2nd batch was my worst as well - I'm not sure what I did to that batch of beer. It wasn't awful but not that great either...
Edited by noofus, 27 April 2009 - 09:14 AM.
#8
Posted 27 April 2009 - 01:42 PM
#9
Posted 27 April 2009 - 02:03 PM
I just did 1oz of Columbus in my last IPA and its about the limit of acceptable bitternessI think I used 4 oz of Columbus for a 5 gallon batch.
#10
Posted 27 April 2009 - 04:14 PM
I've got 5 oz of Columbus in my IPA, but they were a year old, so I took that into consideration. Tasted just like I was hoping it would out of the kettle.My worst was my second batch as well.I thought I had the whole "brewing thing" down. Came up with my own recipe.I think I used 4 oz of Columbus for a 5 gallon batch.That stuff was bad on so many levels.
#11
Posted 27 April 2009 - 04:57 PM
Sounds good to me!The only award I've ever won (and the only contest I ever entered for brewing) was for an all columbus IPA. It had 5 or 6 oz of columbus at various times. This was when hops were cheap. I won a $25 gift cert to the LHBS in Gainesville.I think I used 4 oz of Columbus for a 5 gallon batch.
#12
Posted 28 April 2009 - 10:03 AM
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