ark1ebs
Member
I recently brewed a 5-gallon all-grain batch of IPA. I'm not on my home computer, so I can't remember the entire grain bill, but it was basically 10lbs of 2-row, .5lbs of munich, and a touch of Crystal 120.
I've been fermenting in a converted chest freezer, and kept my Safale US-05 fermentation to a constant 65F.
The resulting beer had a fruity characteristic that I wasn't expecting. I don't think it was my ferementation because of my tight control on the temp.
Could munich be the culprit? I'm new to putting recipes together, so not sure if it's possible.
I've been fermenting in a converted chest freezer, and kept my Safale US-05 fermentation to a constant 65F.
The resulting beer had a fruity characteristic that I wasn't expecting. I don't think it was my ferementation because of my tight control on the temp.
Could munich be the culprit? I'm new to putting recipes together, so not sure if it's possible.