modenacart
Well-Known Member
I think I am getting a green sour apple jolly ranger taste. Kind of cidery.
Malt bill
10 lbs pale
0.5 lb victory
0.5 lb biscuit
2 oz Golden 60 minutes.
London Ale yeast White Labs and a starter was made about a week before.
I chilled the wort to the fermentation temperature before I pitched.
OG
1.052
FG
1.014 (which I think is A little high)
Fermented 10 days at 62 F
4 days at 70 F
This is kind of sticky. I have a themometer problem. Three thermomenters gave three temps. One was 150 F, 140 F, 130F during first hour of mash. To be sure I step it up to 160, 150, 130 for second hour of mash.
To be sure I actually hit 150 F, I raised again to 170, 160, 150 F for one hour. I have no idea which one is correct. I did a boil test on the one that read low and it passed. I know the middle is kind of high, but I just really don't know right know which is correct.
Not sure that mash is related to flavor. I think its because the beer is young. I tasted it when I kegged it so I now have it sitting about abou 77 F and plan on leaving it like that for maybe 1 week and tasting again. I have about 8 psi of CO2 on it right now. Is this the right plan of action?
Malt bill
10 lbs pale
0.5 lb victory
0.5 lb biscuit
2 oz Golden 60 minutes.
London Ale yeast White Labs and a starter was made about a week before.
I chilled the wort to the fermentation temperature before I pitched.
OG
1.052
FG
1.014 (which I think is A little high)
Fermented 10 days at 62 F
4 days at 70 F
This is kind of sticky. I have a themometer problem. Three thermomenters gave three temps. One was 150 F, 140 F, 130F during first hour of mash. To be sure I step it up to 160, 150, 130 for second hour of mash.
To be sure I actually hit 150 F, I raised again to 170, 160, 150 F for one hour. I have no idea which one is correct. I did a boil test on the one that read low and it passed. I know the middle is kind of high, but I just really don't know right know which is correct.
Not sure that mash is related to flavor. I think its because the beer is young. I tasted it when I kegged it so I now have it sitting about abou 77 F and plan on leaving it like that for maybe 1 week and tasting again. I have about 8 psi of CO2 on it right now. Is this the right plan of action?
