violins
Active Member
I really didn't want to post an "I think my beer is ruined" thread, but I have a problem. I've got a Rye IPA sitting in the primary after 17 days, and it has a strange oily mouthfeel that is pretty bad. I tested the sample after checking the gravity. It tastes good, but the aftertaste is terrible. It was still there even after brushing my teeth!
Is it dicetyl? I'm not lagering, and that was the only reference I could find to something like this.
My recipe:
2 lbs flaked rye
1 lb Cara-Pils
1 lb Caramunich
temp didn't go over 160* the whole time I mashed and rinsed (took a while with all these grains and my makeshift system)
4 lb LME
4 lb DME (added most late in boil)
3 oz pearl hops (1 ea 60, 45, 30)
2 oz Tettnang (15 and 5)
1 tsp Irish moss (10 min)
8 oz Malto-Dextrine (boil 60 min-added too early???)
1 tsp gypsum (60 min)
good water
1 pk Nottingham yeast
17 days at 70*. It foamed like crazy the first 2 days and I had to add a blowoff tube. I've got a lot of junk on the carboy all the way to the top, but the beer has dropped and looks normal. There might be an oily slick on top, but I can't tell for sure. A good 1" of junk has dropped out.
No airlock activity in the last week. I just checked the FG last night, so I don't know if it is still fermenting, but it doesn't look like it is still active. I didn't expect the FG to go much lower than where it is since I have a fair amount of unfermentables.
If it is diacetyl, then it needs to ferment longer, right? How can I make it do that now? Should I try something or just wait?
Is it dicetyl? I'm not lagering, and that was the only reference I could find to something like this.
My recipe:
2 lbs flaked rye
1 lb Cara-Pils
1 lb Caramunich
temp didn't go over 160* the whole time I mashed and rinsed (took a while with all these grains and my makeshift system)
4 lb LME
4 lb DME (added most late in boil)
3 oz pearl hops (1 ea 60, 45, 30)
2 oz Tettnang (15 and 5)
1 tsp Irish moss (10 min)
8 oz Malto-Dextrine (boil 60 min-added too early???)
1 tsp gypsum (60 min)
good water
1 pk Nottingham yeast
17 days at 70*. It foamed like crazy the first 2 days and I had to add a blowoff tube. I've got a lot of junk on the carboy all the way to the top, but the beer has dropped and looks normal. There might be an oily slick on top, but I can't tell for sure. A good 1" of junk has dropped out.
No airlock activity in the last week. I just checked the FG last night, so I don't know if it is still fermenting, but it doesn't look like it is still active. I didn't expect the FG to go much lower than where it is since I have a fair amount of unfermentables.
If it is diacetyl, then it needs to ferment longer, right? How can I make it do that now? Should I try something or just wait?