My cleaner/sanitizer of choice has been oxyclean/iodophor. Being a noob, I've been pretty religious with sanitization. I've got no problem letting it sit for a while longer; if anything, it gives me a reason to buy another primary!
The recipe sounded good; it was one my LHBS had in a 3-ring binder. Like I said, I'll let you all know how it turns out. This forum has been awesome.
Hey 'Corkster', the wifey and I love going to Naches every summer for camping. Can't wait to take some home brew with me this year.
My cleaner/sanitizer of choice has been oxyclean/iodophor. Being a noob, I've been pretty religious with sanitization. I've got no problem letting it sit for a while longer; if anything, it gives me a reason to buy another primary!
If you are not using chlorine in your process, it is possible that your water contains a larger than normal amount; or it did that day (chlorine levels can fluctuate in municipal water). Have you called your water company to get a copy of their analysis? This is good to have if you ever make the leap to all-grain.
For your next batch, I would take your water out of the tap the night before, and let it sit uncovered overnight. For topping off, or after boil water additions, use bottled spring water.
If the room was at 70F, the brew was probably at 73-75F, which is too high for most yeasts. You probably have esters, phenols and 'hot' alcohols.
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2 ounces Cascade 60 mins
1/2 ounces Northern Brewer 15 mins
WLP028 Edinburgh Ale, didn't use a starter for this one.
Kind of on the low side of a big brew, but I suppose it should be considered a big brew. The bucket doesn't have a temperature sticky on the side, but ambient temp is pretty stable. During winter here, every other room in this old house is pretty cold and temps are not consistent, thus the living room is the chosen room (and it's a cool conversation starter).
No allergies that I'm aware of; and I'm fond of the stronger and darker beers without any previous 'sensation'.
I appreciate the feedback, and will report back with how the beer mellows out in the coming week, or two.
Thanks again!
Quote:
Originally Posted by david_42
If the room was at 70F, the brew was probably at 73-75F, which is too high for most yeasts. You probably have esters, phenols and 'hot' alcohols.
What David said, plus not using a starter would really stress the yeast. I'm assuming that you've got major phenols and possibly some fusels.
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Concerning allergies, does your mouth get numb from commercial beer, or homebrew only?
If it gets numb from both, then its probably allergies.
If its only your homebrew, then start looking at your ingredients, and process...
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Something I've noticed is my nose will go numb with certain styles of high ABV beers. I notice it more in commercial beers than my homebrews. Belgians are the worst for it, sometimes barelywines.
Okay, I know at first this will seem like an odd question, but: are you Asian? I ask because I have a couple Asian friends who have reactions when they drink alcohol that makes their faces very red. Upon further research I discovered it's called "Asian Flush Reaction" and it occurs because many Asians have a missense polymorphism in the gene that codes for acetaldehyde dehydrogenase. I'm not sure if numbness or tingling of the mouth and/or face is a common symptom but it's just a red flag that popped up in my head when I first read the OP. Could explain why it occurs when the beer is of a higher ABV
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The spot in the living room was pretty convenient and a constant reminder that 'I brew the beer I drink', but I guess I'll look for another place in the house with a slightly lower temperature. And to Reno_eNVy_446, I'm not Asian, White as they come. I forgot to ask my wife to take a sample of the brew and see what she tastes, but it sounds like I got a temp problem and hopefully will clear up in time. Anybody have an idea on how long it could take? If not, I guess I'll be the first and let you all know!
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