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Old 07-28-2012, 07:23 PM   #1
junior
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Default Palate/Taste Buds

I am searching for someone in North Jersey to evaluate my brew. I have been brewing for a little over a year now and can't seem to pinpoint what I find unappealing in my ales. Is there someone out there in the Passaic County area/New Jersey, that can help with diagnoses with my brew? I interpret it as sweetness, or it can be off flavors from other factors.

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Old 07-28-2012, 07:24 PM   #2
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North Jersey here. I'm a chef too

I don't "have" to taste it to evaluate it though. Message me your recipe. The more exact, the better.

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Old 07-29-2012, 09:52 PM   #3
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Quote:
Originally Posted by bobbrews View Post
North Jersey here. I'm a chef too

I don't "have" to taste it to evaluate it though. Message me your recipe. The more exact, the better.
Boil vol-4.5 gallons
Batch size- 3.5
7lbs Maris Otter
.25 lbs Carapilis
.25 lbs Crystal 10L
.25 lbs Golden Naked Oats
.5 oz Warrior 90 minutes
.5 oz warrior 30 minutes
Mash volume qts/lbs 1.66,
Mash temperature 149 for 60 minutes
Sparge temperature 180
Mash ph 5
OG 1.068
FG 1.012
Yeast 04
Fermentation Temperature 64-68 14 Days, 14 days @ room temperature in primary.
3oz corn sugar for carbonation
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Old 07-29-2012, 11:06 PM   #4
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Corn starch for carbonation??? I think this is what you're doing wrong. You need to be using corn "sugar", regular sugar, or extract at this stage. Not "starch".

Sparge temp is also a bit hot. What kind of beer style is this? It looks sort of quasi-IPA and would benefit from a few late hop additions.

Is this a full volume boil with no top off water and an evaporation rate of only 1/2 gal? Just confirming.

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Old 07-29-2012, 11:09 PM   #5
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Where are you getting your water? Does the water your using have any off flavors?

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Old 07-30-2012, 12:27 PM   #6
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Quote:
Originally Posted by bobbrews View Post
Corn starch for carbonation??? I think this is what you're doing wrong. You need to be using corn "sugar", regular sugar, or extract at this stage. Not "starch".

Sparge temp is also a bit hot. What kind of beer style is this? It looks sort of quasi-IPA and would benefit from a few late hop additions.

Is this a full volume boil with no top off water and an evaporation rate of only 1/2 gal? Just confirming.
Made a type 0 with the corn starch, it is corn sugar, the boil size has been 4.5 gallons, and the style is none just winging it.
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Old 07-30-2012, 12:31 PM   #7
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Where are you getting your water? Does the water your using have any off flavors?
Water is fine, no off flavors.
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Old 07-30-2012, 01:02 PM   #8
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Quote:
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Water is fine, no off flavors.
Thats what I thought, untill I switched to RO water, BIG!!! differance try it and maybe leave out the crystal just to see if it is not the "caramel" tast that you pick up?

Ok, so style is not defined but what are you aiming for or what BMC do you like?
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Old 07-30-2012, 01:14 PM   #9
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I thought RO water lacked needed minerals, is it ok to use?

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Old 07-30-2012, 01:39 PM   #10
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Just a few questions I have:
Why the quarter pound of Crystal, Carapils, and Oats? Just seems like the subtleties that each would give off in such small amounts are going to be competing with each other. I would recommend at least ditching the oats if you aren't diggin the sweetness.

For your hop schedule, why warrior and why 90 min? With such a crazy alpha acid content, I suggest 60 min warrior for bittering, and consider another hop around 15-10 min for some flavor and aroma.

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