correct....I did post about a similar issue 2 years ago. Those two went 1 for 2...One tasted good, carbed very slowly and was very good....the other not worth bottling.
The key difference here is that the airlock dried up on this one
I was cleaning out a closet full of brewing supplies to prepare for a brew day. @ years ago I started a new job, and I've been unable to brew.
I forgot I had a full fermenter of a Russian Imperial Stout in the dark closet. It has probably been sitting for 26 months. The airlock dried up...
The actual recipe from the brewery is posted on one of the Cold Smoke threads...there are only a few threads so it shouldn't be hard to find. My first attempt using the recipe as adjusted in the thread was very good, but not really a clone. My advice would be to use that recipe but re-do the...
I brewed 3 batches in late January, and then life got in the way of brewing. I was promoted at work, and have been way to busy to brew...in April I bottled the batch of DFH 60 clone...but the other 2 batches are still in primary in my closet.
I have 5 gallons of a Cold Smoke Clone (strong...
Whoops,
I brewed a batch of this in late January. Moved it to Secondary and dryhops on February 19th....life happened, a promotion at work, and the resulting long hours. I finally bottled it tonight!
The sample tastes great...as expected after a 35 day dryhop with 1oz of Amarillo & 1 oz...
yes, I have no doubt the thermometer reading goes up for some reason...but even perfect insulation won't increase the temp. The extra heat is either added somehow....or the reading simply shows slightly higher due to mixing or stratification. No matter what is happening it sounds like you...
I'm curious about your temps and the oven:
you stated that you mashed and steeped. The high 160 degree temps would indicate "steeping" which is normally associated with extract and partial mash brewing instead of all grain. Mashing would normally be done in the 145 to high 150's temp...
your body will get used to it...but you can make it easier on your stomach...and for future guests by:
you can cold crash prior to bottling/kegging....or simply make sure the bottles are in the fridge for at least 24 hours prior to serving.
The longer the bottles condition after bottling...
the IBU's are very low...but you can pick the EKG is more important than the CTZ.
I would start with the obvious sub of any other "Goldings" Hop...the US, BC, and other Goldings are the same hop. After that I'd go with Willamette, or maybe fuggles
I am not a true yeast expert, but your statement is true: the yeast in suspension do all the work, the yeast in the trub are for the most part dormant (but still alive)
it happens...but is usually just oxidation from the wire of the carboy cleaner transferred to the glass....it will come off with a oxyclean or pbw soak.....or just brushing with the carboy cleaner....or even your fingers and a soft rag reaching into the neck