EinGutesBier
Well-Known Member
Some of you may remember a thread I posted earlier about my first AG brew. Well, yesterday, I bottled it and I had a couple concerns. For those who didn't read the other discussion, I used 7.5 lbs of grain:
2 lbs. Golden Promise
2 lbs. Maris Otter
2 lbs. 20L Crystal malt
1 lbs. 120L Crystal malt
.5 lbs Rolled Oats
I also used 1 oz. of Willamette, 1 oz. Tettnanger, 1 oz. Saaz and 1 oz. of Liberty.
I used Wyeast Bavarian Wheat 3056 as well.
Without making this longer than it needs to be, I'm a bit suspect of the beer. I taste tested it before adding the priming sugar (turkey baster) and noticed that there was a bit of a "twangy" odor to the beer. It smelled fairly strongly, but not badly, though that twang kind of bothered me (I had botched an earlier batch by using too much oak and I think that imparted a similar twang).
The description for the yeast said that it produces estery flavors (says nothing about bananas or cloves though...and I didn't detect any of those anyway), as well as phenolic flavors. That's what I'm assuming/hoping the twang is due to. I babysat the beer as it fermented and watched the temperature constantly, so I don't think it was that. My sanitation was pretty good as well, I'd say. The only other suspect I could think of is an astringency from grain husks, but I hardly had to vorlauf - the grain bed was perfect and the wort was clear as a bell straight out. Any idea what could be the culprit?
My other question was about appearance. The wort was a darker amber color before I boiled it and still fairly dark when it was in the fermenter, but when I bottled, it looked at least a shade lighter, somewhere between a lighter amber and a darker blond. I can't imagine why the colors would've changed like that. Did it have something to do with the particles in the beer (they looked akin to the stuff that appeared when I let New Glarus Copper Kettle Weiss sit too long in its bottle)? I just thought it was all kind of strange.
None of this really matters as long as the beer clears up, I suppose. It's obviously still pretty green, though I'm not entirely sure what that entails in terms of taste - if anyone wants to define that, feel free.
Sorry for the novel of a post, here. I just want to make sure I figure out if I had done anything wrong so I can correct it for the next batch.
2 lbs. Golden Promise
2 lbs. Maris Otter
2 lbs. 20L Crystal malt
1 lbs. 120L Crystal malt
.5 lbs Rolled Oats
I also used 1 oz. of Willamette, 1 oz. Tettnanger, 1 oz. Saaz and 1 oz. of Liberty.
I used Wyeast Bavarian Wheat 3056 as well.
Without making this longer than it needs to be, I'm a bit suspect of the beer. I taste tested it before adding the priming sugar (turkey baster) and noticed that there was a bit of a "twangy" odor to the beer. It smelled fairly strongly, but not badly, though that twang kind of bothered me (I had botched an earlier batch by using too much oak and I think that imparted a similar twang).
The description for the yeast said that it produces estery flavors (says nothing about bananas or cloves though...and I didn't detect any of those anyway), as well as phenolic flavors. That's what I'm assuming/hoping the twang is due to. I babysat the beer as it fermented and watched the temperature constantly, so I don't think it was that. My sanitation was pretty good as well, I'd say. The only other suspect I could think of is an astringency from grain husks, but I hardly had to vorlauf - the grain bed was perfect and the wort was clear as a bell straight out. Any idea what could be the culprit?
My other question was about appearance. The wort was a darker amber color before I boiled it and still fairly dark when it was in the fermenter, but when I bottled, it looked at least a shade lighter, somewhere between a lighter amber and a darker blond. I can't imagine why the colors would've changed like that. Did it have something to do with the particles in the beer (they looked akin to the stuff that appeared when I let New Glarus Copper Kettle Weiss sit too long in its bottle)? I just thought it was all kind of strange.
None of this really matters as long as the beer clears up, I suppose. It's obviously still pretty green, though I'm not entirely sure what that entails in terms of taste - if anyone wants to define that, feel free.
Sorry for the novel of a post, here. I just want to make sure I figure out if I had done anything wrong so I can correct it for the next batch.