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Old 08-14-2011, 04:20 PM   #1481
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Ok, 3 weeks into bottle conditioning of my WLP-005 high-efficiency take on this after 3 weeks in primary. I tried 2 bottles last week and it was harsh/"green". Seeing nucleation on the inside of my bottles, more towards the bottom; wondering if this is a sign its still not done? Should I throw a bottle in the fridge for a few days and try mid week or give it another bunch of days to mature?

First bottle-conditioned batch (brew partner has a kegging system) so I'm a bit anxious...

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Old 08-14-2011, 04:38 PM   #1482
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Quote:
Originally Posted by pvburton
Ok, 3 weeks into bottle conditioning of my WLP-005 high-efficiency take on this after 3 weeks in primary. I tried 2 bottles last week and it was harsh/"green". Seeing nucleation on the inside of my bottles, more towards the bottom; wondering if this is a sign its still not done? Should I throw a bottle in the fridge for a few days and try mid week or give it another bunch of days to mature?

First bottle-conditioned batch (brew partner has a kegging system) so I'm a bit anxious...
3 weeks bottle conditioned at what temp?
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Old 08-14-2011, 04:44 PM   #1483
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3 weeks bottle conditioned at what temp?
House is on our 69-73 A/C program, keeping them in a mostly dark laundry room in boxes.
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Old 08-14-2011, 04:47 PM   #1484
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Very strange after 6 weeks (3 + 3) it taste harsh/green. Could it be off flavor due to your water?

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Old 08-14-2011, 04:51 PM   #1485
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Very strange after 6 weeks (3 + 3) it taste harsh/green. Could it be off flavor due to your water?
Dunno, last batch with my tap water (Porter) was very tasty -- still haven't tasted a 3 week bottle, the 2 week-ers are what was disappointing. I had my hydro sample before conditioning in a wine glass and it was very pleasant, so i'm hoping its just some sort of volatility from the incomplete carbonation process. I guess I'll chill one down and take a shot at it tonight.
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Old 08-14-2011, 05:00 PM   #1486
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I've heard darker beers hide some off flavors that lighter beers can't. Do you treat your water. I always use campden. Just a thought.

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Old 08-14-2011, 05:07 PM   #1487
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I've heard darker beers hide some off flavors that lighter beers can't. Do you treat your water. I always use campden. Just a thought.
No treatment; my water certainly isn't hard (unlike my parent's house) but I'm not sure what else (if anything) could be up with it -- I'll let the thread know the verdict in a few days.
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Old 08-14-2011, 05:32 PM   #1488
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Hi all....I made this last year...great beer. Anyway, I was wondering if anyone has used S-05 in this beer and if so do you think it would taste much different than if Notty was used? Thanks
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Tasting update: Let me start by saying I nor anyone who taste tested this beer is a BJCP judge or even a beer tasting expert. All 4 beers came out excellent and any one of these yeasts works great in this recipe. The overall consensus is that the 1028 London ale was the least favorite but still a good beer, very crisp and a touch drier. from here you really are splitting hairs. If we had to make a decision, the Nottingham would probably be third. we really could not pick a winner between the US-05 and the 1056, both yeasts seem to offer a bit more complexity and the malt flavor of the beer seems slightly brighter with some fruit and floral notes. I have to stress these are very slight differences and taste is subjective. I will say I have made this beer many times and my best tasting batches have been with Wyeast 1056 yeast, the best being a 3rd generation re-pitch. Hope this helps. And thanks again to Biermuncher for this awesome recipe.
Here is a previous post where I talk about using different yeast strains in this beer. To summarize, the US-05 is excellent in this beer. Good Luck
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Old 08-15-2011, 02:27 PM   #1489
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Brewed this with a friend's daughter this weekend. However, I missed the mash temp and ended up mashing at around 150. How do you think this will affect the beer?

Also, OG ended up being 1.044.

We basically brewed it for him. He doesn't like beer much, but seems to like this one ok enough. I'll probalby help him drink it though... Hopefully it will be light, but still tasty.

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Old 08-15-2011, 08:30 PM   #1490
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isn't the mash temp suppose to be 150?

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