OldSole
Active Member
I just kegged a Red Rye that I brewed about a month ago and noticed what I thought was a sour milk aroma. Tasting my hydrometer sample didn't reveal any sourness, and I didn't notice any visible signs of infection during any of the fermentation/maturation. I'm going to be a good homebrewer and carbonate it and wait to see if my nose is playing tricks on me. I'm also a little sick right now, so my nose isn't in tip top shape. I'd like to hear some of your thoughts as to whether you think I really have an infection here. Here's the recipe:
OG: 1.064
FG: 1.014
ABV: 6.1%
IBU: 48 (as calculated by brewing software)
8 lb US 2-row
2 lb Malted Rye
1 lb Crystal 60L
2 oz. roasted barley
.5 oz Nugget 60 min
.5 oz each Nugget/Chinook 15 min
.5 oz each Nugget/Chinook 5 min
This is the first time I've worked with Chinook - just curiosity I guess. Not sure if unfamiliar hop aromas might be fooling me here. Thanks everyone!
OG: 1.064
FG: 1.014
ABV: 6.1%
IBU: 48 (as calculated by brewing software)
8 lb US 2-row
2 lb Malted Rye
1 lb Crystal 60L
2 oz. roasted barley
.5 oz Nugget 60 min
.5 oz each Nugget/Chinook 15 min
.5 oz each Nugget/Chinook 5 min
This is the first time I've worked with Chinook - just curiosity I guess. Not sure if unfamiliar hop aromas might be fooling me here. Thanks everyone!