daggers_nz
Well-Known Member
maybe not for a lawnmower beer. My kolsch was about 6.5% and I drank myself stupid on it one afternoon. Since then I've been weary of high alc % hybrid beers
In my experience honey adds flavor but only fora while and it fades away as it ages . I use very high flavor honey like Tupelo or rain flower or orange blossom etc. It is a different type of flavor from what you would buy in grocery store normally . Does make a blonde taste good but only for a couple weeks . Maybe last longer in keg ?
annoyingrob said:To be perfectly honest with you, I've topped off batches with tap water literally since I started brewing, and have NEVER had a problem with it. Relax, don't worry.....
Might want to figure out what your doing wrong to be topping off batches that often.
I bottled one week ago and I tasted one last night. They were carbed and clear but the taste was a little 'green' to me. Sort of tangy and cidery. I followed the OP recipe exactly with the exception of some extra hops at FO and slightly higer ABV (5.25%). It's not hoppy or bitter, just green, so I'm assuming it needs a little more time to condition in the bottle.
Did 10 gal of the extract version this time and split it, 5 gal with Notty and 5 with Saflager23. (1st 5 gal batch went too fast).
I also added 1/2 lb of Honey malt, (because I had it around), and 8oz of rice syrup solids in place of 1lb of the DME as I only had 9lb.
Lesson learned for me: Getting 12 gal of wort to boil on my turkey fryer burner is just not happening , (time to get a new burner). I was only able to get it to about 210°f and that took a lot longer then the 60min boil time, good thing I did late additions of the DME.
Hydro came in at 1.041 and was a bit bitter but I think I'm good as that should mellow out as it ages.
Since this is up to 3374 posts I could not read them all; Anyone use Saflager23 on this? I have seen some good and bad posts on that yeast and was just wondering what to expect.
dapete said:I bottled one week ago and I tasted one last night. They were carbed and clear but the taste was a little 'green' to me. Sort of tangy and cidery. I followed the OP recipe exactly with the exception of some extra hops at FO and slightly higer ABV (5.25%). It's not hoppy or bitter, just green, so I'm assuming it needs a little more time to condition in the bottle.
Helly said:I brewed a nice easy extract beer on Friday night, pretty similar to this. Steeped a little Crystal, used Pilsner dry extract and Centennial hops. It's bubbling away. I hope to have it on tap in a couple weeks.
Mine has a slight "clovey" kinda taste almost like a Belgian but not that defined. Anybody else note this flavor early on? I'm kinda hoping its just green...I only had a 9 day primary, pulled it when it reached FG. Now its been in the keg for a week and its still there. I do have a lot of chill haze still so I'm wondering if its just a yeasty flavor that'll settle in another week or so.
What yeast did you use?
Sounds like you might have fermented hot perhaps... Thats an off flavor if it's not intended by the yeast strain
I agree, that's exactly what it sounds like. US-05. Started in mid to low 60's due to "apricot" off flavor some claim when in upper 60's with that yeast even though I've never experienced it. After 5-6 days, ramped up to mid to upper 60's to finish. That's my typical method for US-05 using a temp controller with probe duct taped to side of bucket in bubble wrap.
Water was RO. Hit all my numbers on brew day. I'm banging my head on the wall with this one. Feels like it should be perfect.
What temp did you pitch at though? I know some people pitch warm and cool down from there.. which could be the problem.
Sounds like a temp issues honestly, but I don't know..
I brewed this beer on Sunday the 30th. I'm going to bottle it Tuesday the 9th. Do you think that is enough time for the yeast? It has been at terminal gravity for the last couple days and tastes good. I decided to skip the secondary.
Adjusted the 5 gal recipe to my system and hit all my numbers and volumes perfectly today I varied the yeast from the original recipe, using a US-05 slurry from a 1.040 American wheat that I kegged yesterday. Looking forward to trying this recipe as it seems extremely popular.
2 weeks in primary, kegged and force carbed over 36 hours ready to tap on the 4th......5 days later and this thing still needs some time. The smell is wonderfull. The taste isn't there A little disappointed at this point as I had such high hopes for this, as I hit the numbers perfectly and the rave reviews it gets. Think I'll let it condition another week in the keg and hopefully it will blend and mellow out. Hopefully in a week it's as good as everyone says
It needs a week atleast to bulk condition and will taste better then. I fermented for 8 days and then kegged it. Tasted good but its better after close to a week and a half on tap.
Usually the case with most beer. It's gettin into its prime once the keg kicks.
jflongo said:Maybe you guys could keg it, purge the air with CO2, let it sit in secondary for a week or so, then put in under pressure to carbonize it?
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