but I brewed this, and I got grapefruit juice:
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7# 2-row pale
2# flaked rye
Mashed @ 152 for 60 min, mashout at 168, 2-batch sparge w/180F H2O to collect 6.5 gal
Boiled with
0.25 oz Centennial 9.5% - 60 min
0.25 oz Centennial 9.5% - 30 min
0.25 oz Wllamette 4.9% - 15 min
0.25 oz Wllamette 4.9% - flameout
Pitched 1-pint starter of WLP060 at 74F
1 week in plastic primary
1 week in glass to clear (4 days @ 70F, 3 days @40F)
1 week (so far) in keg
OG: 1.050, FG 1.013, IBU: 17
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Primary had a sulfur-y smell, which I think isn't unusual for this yeast
Beer tasted pretty good (when flat, but cold) after clearing; crisp BMC-ish-but-better kind of flavor.
HOWEVER, after a week it tastes like grapefruit juice. More specfically, it tastes pretty good up front, but the finish is indistinguishable from grapefruit juice.
I know Centennial has some citrus character, but this is over the top. Is the rye amplifying it? Is it the yeast? Is it my water (I don;t do anything to it; didn't check the mash pH on this batch; have checked sporadically on past batches and it's usually 5.3).
Any ideas?
(FWIW, I had an ordinary bitter hopped with First Gold/EKG show hints of this garpefruitiness when it was very young, but it faded after a week or so)
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7# 2-row pale
2# flaked rye
Mashed @ 152 for 60 min, mashout at 168, 2-batch sparge w/180F H2O to collect 6.5 gal
Boiled with
0.25 oz Centennial 9.5% - 60 min
0.25 oz Centennial 9.5% - 30 min
0.25 oz Wllamette 4.9% - 15 min
0.25 oz Wllamette 4.9% - flameout
Pitched 1-pint starter of WLP060 at 74F
1 week in plastic primary
1 week in glass to clear (4 days @ 70F, 3 days @40F)
1 week (so far) in keg
OG: 1.050, FG 1.013, IBU: 17
----------------------------------------------------------------------------------------------------
Primary had a sulfur-y smell, which I think isn't unusual for this yeast
Beer tasted pretty good (when flat, but cold) after clearing; crisp BMC-ish-but-better kind of flavor.
HOWEVER, after a week it tastes like grapefruit juice. More specfically, it tastes pretty good up front, but the finish is indistinguishable from grapefruit juice.
I know Centennial has some citrus character, but this is over the top. Is the rye amplifying it? Is it the yeast? Is it my water (I don;t do anything to it; didn't check the mash pH on this batch; have checked sporadically on past batches and it's usually 5.3).
Any ideas?
(FWIW, I had an ordinary bitter hopped with First Gold/EKG show hints of this garpefruitiness when it was very young, but it faded after a week or so)