Stubbs5150
Active Member
- Joined
- May 26, 2008
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Hey all,
I just brewed a rye pale ale that I have brewed over 20 times, but i split it into three 2.5 gallon batches at 50 ibus and placed 1450,1272,1056 on each for one week, fully fermented, then I placed in three diff kegs with a half ounce of cascade in each keg for three days in the fridge at 40 degrees. after three days i tasted each and there is literally no real flavor at all, when there was flavor going into the keg,
and no hop aroma to speak of with cascade sitting in each keg. I know what this beer is supposed to taste like as I have made it numerous times. I wanted to see if there was a difference in these relatively neutral yeast, but I'm getting nuthin. I'll continue to wait, but did I keg/cool too soon?
thanks for any info
I just brewed a rye pale ale that I have brewed over 20 times, but i split it into three 2.5 gallon batches at 50 ibus and placed 1450,1272,1056 on each for one week, fully fermented, then I placed in three diff kegs with a half ounce of cascade in each keg for three days in the fridge at 40 degrees. after three days i tasted each and there is literally no real flavor at all, when there was flavor going into the keg,
and no hop aroma to speak of with cascade sitting in each keg. I know what this beer is supposed to taste like as I have made it numerous times. I wanted to see if there was a difference in these relatively neutral yeast, but I'm getting nuthin. I'll continue to wait, but did I keg/cool too soon?thanks for any info
