Sharkman20
Well-Known Member
Figured I'd throw up a pic. lol I'm surprised on how much head retention this has with as much orange zest went in to it.
Figured I'd throw up a pic. lol I'm surprised on how much head retention this has with as much orange zest went in to it.
I just kegged this beer with a FG of 1.018, I took a hydro sample 5 days ago and couldn't get it lower.
It's been 12 days in the primary since I brewed and it tastes bad, hard to describe the taste but almost rotten, like a bad green pepper, the earlier hydro sample had similar tastes. The yeast I used was T-58 I know it's not ideal but the only one that was available that was recommended in the book.
Any ideas of the taste, was it the yeast? I'm hoping it will mellow, any similar experiences?
Has any one else had this with this beer? I had an OG of around 1.05. I don't know if the oranges just made the yeast(3068) absolutely rip through this and cause this(temp was a little high when I pitched around 75). I checked my hydrometer in water and it was right around 1. No foul smells or anything either. I was just about to keg this and am wonder if it is even still good.
Thank you Weeb! So here is another noob questing in regards to the revised recipe you posted... did you steep the grains separately then add the LME?
Interesting, did you measure the juice, and adjust priming sugar for the sugar content of the juice?I'm almost through my bottled batch. It's been very popular. One of the things I did was juice three more oranges and mixed it to my priming sugar before bottling.
It gave it some added color and bite. But I've noticed that as the beer has aged in the bottle the bitterness has subsided and now I've got a very pronounced yet pleasant citrus flavor to go with the added redness.
If anyone else has this is mind I highly recommend but be patient for the added juice to mellow out. Mine peaked at about 4-5 weeks in bottle.
Interesting, did you measure the juice, and adjust priming sugar for the sugar content of the juice?
TheWeeb, I'm brewing your variation this weekend. Did you use the meat and zest of 10 oranges or just the meat? Also, how small were your oranges? I'm looking for a solid orange flavor to come through. Thanks!
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