prrriiide
Well-Known Member
- Joined
- Aug 30, 2009
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OK, my BB Robust Porter has been in the bottles for a tad over 7 weeks at this point.
I tried one the other night, and to me it still tastes a little green. Not bad, but not nearly as good as I'd like. Is that unusual after 7 weeks? Does it just need more time?
Some things to remember:
This is the 5 gallon batch that I got into the fermenter then realized that I had left out the 1/2 lb. of de-bittered chocolate malt in the steep. N00b (with a buzz) that I am, I then ran the D-BCM through my coffee maker (I know - shoulda done it on the stove top) until I had another gallon of wort to add to the fermenter (6 gallon batch total), which I did as soon as it cooled. Due to numerous circumstances (including a severe bout of pneumonia), it had to sit on the trub for 5-6 weeks, but I don't think that has anything to do with it. Everything in the process got a good long skinny-dip in the Star-San bucket, so I don't think there's any issue with contamination. The batch had a VERY vigorous fermentation - to the point I thought my airlock was going to go projectile.
The one thing I'm worried about is the temperature of the wort produced through the coffee maker. Would a 1/2 lb. of malt to a gallon of water at ~190°-205° produce enough tannins to really effect the flavor of a 6 gallon batch? Will a darker malt release more tannins than a lighter one? If so, is there anything that can be done at this point to attenuate the off-flavor (short of putting a pansy-a$$ lime in my beer)?
I tried one the other night, and to me it still tastes a little green. Not bad, but not nearly as good as I'd like. Is that unusual after 7 weeks? Does it just need more time?
Some things to remember:
This is the 5 gallon batch that I got into the fermenter then realized that I had left out the 1/2 lb. of de-bittered chocolate malt in the steep. N00b (with a buzz) that I am, I then ran the D-BCM through my coffee maker (I know - shoulda done it on the stove top) until I had another gallon of wort to add to the fermenter (6 gallon batch total), which I did as soon as it cooled. Due to numerous circumstances (including a severe bout of pneumonia), it had to sit on the trub for 5-6 weeks, but I don't think that has anything to do with it. Everything in the process got a good long skinny-dip in the Star-San bucket, so I don't think there's any issue with contamination. The batch had a VERY vigorous fermentation - to the point I thought my airlock was going to go projectile.
The one thing I'm worried about is the temperature of the wort produced through the coffee maker. Would a 1/2 lb. of malt to a gallon of water at ~190°-205° produce enough tannins to really effect the flavor of a 6 gallon batch? Will a darker malt release more tannins than a lighter one? If so, is there anything that can be done at this point to attenuate the off-flavor (short of putting a pansy-a$$ lime in my beer)?