I'm not sure I'm using the right terminology here so bear with me. I'm tasting my first brew after being bottled for 10 days. I'm really pleased with the beer, especially so because I had fairly low expectations during fermentation. The carbonation & head retention are good & very close to most commercial beers. But I'm getting an odd mouth feel aftertaste. I want to use the word astringent, but I'm not sure that is what it is. I would compare it to biting an unripe persimmon but to a much lesser degree. After each swallow It feels like there is a dry film on my tongue and teeth, which fades after about 30 seconds. I don't know if its because the beer is still young & its the bitter of the hops or if there was something wrong with my brew. I did not get this same feeling while sampling during the fermentation process.
The recipe:
4 lb. Alexanders Pale malt extract, 3 lb. Light dried malt extract, 16 oz. Caramel 60, 1 oz. Tettnang (60min), 1oz Tettnang (15min) .5 oz. Willamette (5mins) pellet hops, 1 tsp. Irish moss. Wyeast 1056 american ale
My process:
brand new brew kit cleaned with "easy clean" no rise.
Aluminum Turkey fryer also cleaned with easy clean but rinsed really well.
The aluminum pot has been used several times to fry turkey & cook crawfish, plus I have boiled a full 7 gals of water prior to brewing. The kettle does not have a "black oxide layer" that I keep hearing about.
Steeped grains in 4.5gals of water for 30 mins at exactly 155
added all of the LME & DME, stirr & bring to rolling boil
added 1st hop addition & set timer
added 2nd hop addition & irish moss
added aroma hops
let wort cool for about 5 mins, then added ice to top to 5gals
chilled wort to 80degrees in about 20 mins using ice bath
moved to fermenter & pitched yeast & about 78 degrees
the yeast fermented fast & furious for 24hrs at 75degrees, then I dropped the temp to 66.
beer finished at 1.051 ( did not take an OG)
Primary for 7 days, secondary for another 7
Bottles were cleaned with PBW, then sanitized in Star San, rinsed in dishwasher & sanitized again using the dishwashers "Sani-clean" & heated dry. No detergent nor soap was used on bottles.
I spilled about 2oz of my 5oz's of priming sugar so when I made my simple syrup I added 1oz of table sugar.
added priming syrup to bottling bucket & transferred wort to bucket being careful to not oxygenate.
Bottled, waited a week to test & here we are.
The recipe:
4 lb. Alexanders Pale malt extract, 3 lb. Light dried malt extract, 16 oz. Caramel 60, 1 oz. Tettnang (60min), 1oz Tettnang (15min) .5 oz. Willamette (5mins) pellet hops, 1 tsp. Irish moss. Wyeast 1056 american ale
My process:
brand new brew kit cleaned with "easy clean" no rise.
Aluminum Turkey fryer also cleaned with easy clean but rinsed really well.
The aluminum pot has been used several times to fry turkey & cook crawfish, plus I have boiled a full 7 gals of water prior to brewing. The kettle does not have a "black oxide layer" that I keep hearing about.
Steeped grains in 4.5gals of water for 30 mins at exactly 155
added all of the LME & DME, stirr & bring to rolling boil
added 1st hop addition & set timer
added 2nd hop addition & irish moss
added aroma hops
let wort cool for about 5 mins, then added ice to top to 5gals
chilled wort to 80degrees in about 20 mins using ice bath
moved to fermenter & pitched yeast & about 78 degrees
the yeast fermented fast & furious for 24hrs at 75degrees, then I dropped the temp to 66.
beer finished at 1.051 ( did not take an OG)
Primary for 7 days, secondary for another 7
Bottles were cleaned with PBW, then sanitized in Star San, rinsed in dishwasher & sanitized again using the dishwashers "Sani-clean" & heated dry. No detergent nor soap was used on bottles.
I spilled about 2oz of my 5oz's of priming sugar so when I made my simple syrup I added 1oz of table sugar.
added priming syrup to bottling bucket & transferred wort to bucket being careful to not oxygenate.
Bottled, waited a week to test & here we are.