hatepickingnames
Well-Known Member
I brewed a belgian dubbel with a 1600 ml starter with one vial of wlp 500. Finished beer had the esters i was looking for but thought it could use a hop adjustment.
I harvested about cup of yeast slurry from the primary. One month later i brew the same one minus .5 uk goldings from the kettle. I again made a 1600 ml starter from the yeast slurry. Starters were both on the plate for 3 days.
Differences in the two:
Yeast pitch rate
.5oz uk goldings less in second batch added at 90 instead if 60. No other additions.
Mashed at 148 on #1 and 153 on #2
Both fermented at 75F
30 min protein rest on #2
single infusion on #1
#1 primary finished in 7 days
#2 finished in 3 days.
#2 seems lacking in the nose and palate. Muted is the word that springs to mind.
Any ideas why the second may be a bit bland?
I harvested about cup of yeast slurry from the primary. One month later i brew the same one minus .5 uk goldings from the kettle. I again made a 1600 ml starter from the yeast slurry. Starters were both on the plate for 3 days.
Differences in the two:
Yeast pitch rate
.5oz uk goldings less in second batch added at 90 instead if 60. No other additions.
Mashed at 148 on #1 and 153 on #2
Both fermented at 75F
30 min protein rest on #2
single infusion on #1
#1 primary finished in 7 days
#2 finished in 3 days.
#2 seems lacking in the nose and palate. Muted is the word that springs to mind.
Any ideas why the second may be a bit bland?
