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Old 08-24-2007, 08:21 PM   #1
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Default Edwort... I think I screwed up the recipe

d... I think I screwed up the recipe

My first attempt at all-grain.

I added an extra pound of 2row and an extra 1/2 pound of crystal and vienna, incase the efficiency was bad.

Used nottingham dried yeast. (First time just pitching the yeast into the carboy without hydrating).

It fermented out from 1.067 to 1.020. I thought maybe adding it to the secondary would stir the yeast and ferment it down a bit more.

I had it for 10 days in the carboy in darkness. 3 weeks in secondary and 9 days carbed so far.

The beer never cleared like thepicture of you're beer shows. It's the same color though.

The taste is somewhat sweet. The smell though is what gets me. It smells yeasty. I cant smell those great hop aromas at all.

What did I do wrong here? I might reopen all the bottles and put back into fermenter and restart the fermentation?

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Old 08-24-2007, 08:26 PM   #2
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Just had to peek and see if it was apfelwein that you messed up, in which case, we'd all have to bitchslap you.

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Old 08-24-2007, 08:34 PM   #3
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Interesting. You got over 80% efficiency, but your F.G. is a bit high. It may have not finished. At what temp did it ferment? Mine always finishes at 1.010 or below.

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Old 08-24-2007, 08:37 PM   #4
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My haus has been at around 73 degrees.........

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Old 08-24-2007, 09:00 PM   #5
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What temp did you mash at? Is your thermometer accurate? I'm guessing the additional crystal and a high mash temp left you with long sugar chains and resulting in the high FG. As far as the hop aroma, I would guess you stirred the beer up during transfer too much and aireated the aroma away.

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Old 08-24-2007, 09:06 PM   #6
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Quote:
Originally Posted by olllllo
Just had to peek and see if it was apfelwein that you messed up, in which case, we'd all have to bitchslap you.
That was my first thought, too....
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Old 08-24-2007, 09:15 PM   #7
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Quote:
Originally Posted by the_bird
That was my first thought, too....
C'mon now guys, I do brew beer too.
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Old 08-24-2007, 09:20 PM   #8
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Quote:
Originally Posted by EdWort
C'mon now guys, I do brew beer too.
Well in their defense, Apfelwein is the recipe. I mean, look at all the posts & views that thread has!
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Old 08-24-2007, 09:20 PM   #9
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I bought the thermometer brand new the same day. A pyrex one. At first I hit the 152 degrees mash temp. I put the top on and it did drop to 149 deg within half an hour. Maybe I didnt put the top on fast enough not sure.

I heated it back up to 153. For the hour. I didnt really airete the wort. I poured from the kettle into the carboy after about an hour once it finally cooled down.

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Old 08-24-2007, 09:23 PM   #10
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Quote:
Originally Posted by britishbloke
d... I think I screwed up the recipe

My first attempt at all-grain.

I added an extra pound of 2row and an extra 1/2 pound of crystal and vienna, incase the efficiency was bad.

Used nottingham dried yeast. (First time just pitching the yeast into the carboy without hydrating).

It fermented out from 1.067 to 1.020. I thought maybe adding it to the secondary would stir the yeast and ferment it down a bit more.

I had it for 10 days in the carboy in darkness. 3 weeks in secondary and 9 days carbed so far.

The beer never cleared like thepicture of you're beer shows. It's the same color though.

The taste is somewhat sweet. The smell though is what gets me. It smells yeasty. I cant smell those great hop aromas at all.

What did I do wrong here? I might reopen all the bottles and put back into fermenter and restart the fermentation?
I can't imagine that an extra 1.5 pounds pushed you up to 1.067. You're at a 7.5% beer. I though this brew came in around 5.1%.

You sure you're getting good hydro readings?

At any rate (as I think I said in another thread):

10 days plus 3 weeks...I think you're fermented out. My version was a total of 10 days before being kegged.

Did you chill the secondary? That is what helps the clearing.

Don't mess around with it. Give it time. Rmember, only 9 days in and your yeast in the bottles is still actively carbing the beer. That will settle once the priming sugar has been digested.

Relax.
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