Rhino17
Well-Known Member
Hi all,
On May 11th I brewed 10g of Yooper's DFH 60 clone. Eff was 6 points off (1.064) but all and all, I was happy.
I split the batch into 2, and pitched US-05 in one, and Nottingham in the other. Both took off like crazy, with about 1.5" - 2" of krausen, and the Nottingham was done within 36 hours, possibly even 24 (can't remember exactly).
I pulled samples on day 4 just to get an idea of what was going on. The Nottingham batch has a very strong, alcohol taste to it, which the US-5 does not. They were transfered to secondary 3 days ago and dry hopped, but the Nottingham still had the strong alcohol taste at that point.
Is it possible that the insane fast ferment has caused this off-flavour? Do you think it will diminish in time? Or, will the dry hopping help cover it up?
I am quite perplexed as to why this has happened, since other than the yeast, both batches should have been identical.
Any ideas?
Rhino
On May 11th I brewed 10g of Yooper's DFH 60 clone. Eff was 6 points off (1.064) but all and all, I was happy.
I split the batch into 2, and pitched US-05 in one, and Nottingham in the other. Both took off like crazy, with about 1.5" - 2" of krausen, and the Nottingham was done within 36 hours, possibly even 24 (can't remember exactly).
I pulled samples on day 4 just to get an idea of what was going on. The Nottingham batch has a very strong, alcohol taste to it, which the US-5 does not. They were transfered to secondary 3 days ago and dry hopped, but the Nottingham still had the strong alcohol taste at that point.
Is it possible that the insane fast ferment has caused this off-flavour? Do you think it will diminish in time? Or, will the dry hopping help cover it up?
I am quite perplexed as to why this has happened, since other than the yeast, both batches should have been identical.
Any ideas?
Rhino