Jamil's dark mild. Pitched with nottingham (not the right yeast choice, but lets move past that). This should be an approximately 3-4% ABV brew but I didn't measure OG or FG.
[FONT=verdana,helvetica,arial]Grain/Extract/Sugar[/FONT] [FONT=verdana,helvetica,arial] %[/FONT] [FONT=verdana,helvetica,arial] Amount[/FONT] [FONT=verdana,helvetica,arial] Name[/FONT] [FONT=verdana,helvetica,arial] Origin[/FONT] [FONT=verdana,helvetica,arial] Extract[/FONT] [FONT=verdana,helvetica,arial] SRM[/FONT] [FONT=verdana,helvetica,arial] 74.1[/FONT] [FONT=verdana,helvetica,arial] 5.00 lbs. [/FONT] [FONT=verdana,helvetica,arial] Pale Malt Halcyon[/FONT] [FONT=verdana,helvetica,arial] Great Britain[/FONT] [FONT=verdana,helvetica,arial] 1.027[/FONT] [FONT=verdana,helvetica,arial] 3[/FONT] [FONT=verdana,helvetica,arial] 7.4[/FONT] [FONT=verdana,helvetica,arial] 0.50 lbs. [/FONT] [FONT=verdana,helvetica,arial] Chocolate Malt - Light[/FONT] [FONT=verdana,helvetica,arial] Great Britain[/FONT] [FONT=verdana,helvetica,arial] 1.002[/FONT] [FONT=verdana,helvetica,arial] 200[/FONT] [FONT=verdana,helvetica,arial] 7.4[/FONT] [FONT=verdana,helvetica,arial] 0.50 lbs. [/FONT] [FONT=verdana,helvetica,arial] Crystal 120L[/FONT] [FONT=verdana,helvetica,arial] America[/FONT] [FONT=verdana,helvetica,arial] 1.002[/FONT] [FONT=verdana,helvetica,arial] 120[/FONT] [FONT=verdana,helvetica,arial] 11.1[/FONT] [FONT=verdana,helvetica,arial] 0.75 lbs. [/FONT] [FONT=verdana,helvetica,arial] Crystal 60L[/FONT] [FONT=verdana,helvetica,arial] America[/FONT] [FONT=verdana,helvetica,arial] 1.004[/FONT] [FONT=verdana,helvetica,arial] 60[/FONT]
Exract represented as SG.
[FONT=verdana,helvetica,arial] Hops[/FONT] [FONT=verdana,helvetica,arial] Amount[/FONT] [FONT=verdana,helvetica,arial] Name[/FONT] [FONT=verdana,helvetica,arial] Form[/FONT] [FONT=verdana,helvetica,arial] Alpha[/FONT] [FONT=verdana,helvetica,arial] IBU[/FONT] [FONT=verdana,helvetica,arial] Boil Time[/FONT] [FONT=verdana,helvetica,arial] 0.70 oz. [/FONT] [FONT=verdana,helvetica,arial] Goldings - E.K.[/FONT] [FONT=verdana,helvetica,arial] Pellet[/FONT] [FONT=verdana,helvetica,arial] 5.00[/FONT] [FONT=verdana,helvetica,arial] 17.2[/FONT] [FONT=verdana,helvetica,arial] 60 min[/FONT]
Brewed up 5-24, kegged and chilled 6-8 (dates are approximate). Got really hot that week and had no temp control set up. Indoor "room" temps reached 85 - fermentation occured within enclosed closet - so ferment temps probably ranged between 80* and 90*
Now, the beer is... drinkable... kinda.... but not... good.
In the wife's words, it tastes "dirty". Kind of a hot alchohol mixed with a little over ripe unidentified fruit taste and smell. I'm fairly confident that this taste is purely because of heat and not sanitation procedures.
So... she had a primary of roughly 2 weeks and has been in a cold keg for roughly 2 weeks.
So here's my dillema: time heals all things, but milds are supposed to be drunk young. This thing needs aging of some sort to let the esters die down - at which point the "freshness" will be in question.
No worries - I now have several options for temperature control... just not sure what to do with THIS beer. Any ideas on what to do? (store warm, store cold XXX weeks.) I can taste that there's a good beer behind the nasty esters - but it's just not here...
[FONT=verdana,helvetica,arial]Grain/Extract/Sugar[/FONT] [FONT=verdana,helvetica,arial] %[/FONT] [FONT=verdana,helvetica,arial] Amount[/FONT] [FONT=verdana,helvetica,arial] Name[/FONT] [FONT=verdana,helvetica,arial] Origin[/FONT] [FONT=verdana,helvetica,arial] Extract[/FONT] [FONT=verdana,helvetica,arial] SRM[/FONT] [FONT=verdana,helvetica,arial] 74.1[/FONT] [FONT=verdana,helvetica,arial] 5.00 lbs. [/FONT] [FONT=verdana,helvetica,arial] Pale Malt Halcyon[/FONT] [FONT=verdana,helvetica,arial] Great Britain[/FONT] [FONT=verdana,helvetica,arial] 1.027[/FONT] [FONT=verdana,helvetica,arial] 3[/FONT] [FONT=verdana,helvetica,arial] 7.4[/FONT] [FONT=verdana,helvetica,arial] 0.50 lbs. [/FONT] [FONT=verdana,helvetica,arial] Chocolate Malt - Light[/FONT] [FONT=verdana,helvetica,arial] Great Britain[/FONT] [FONT=verdana,helvetica,arial] 1.002[/FONT] [FONT=verdana,helvetica,arial] 200[/FONT] [FONT=verdana,helvetica,arial] 7.4[/FONT] [FONT=verdana,helvetica,arial] 0.50 lbs. [/FONT] [FONT=verdana,helvetica,arial] Crystal 120L[/FONT] [FONT=verdana,helvetica,arial] America[/FONT] [FONT=verdana,helvetica,arial] 1.002[/FONT] [FONT=verdana,helvetica,arial] 120[/FONT] [FONT=verdana,helvetica,arial] 11.1[/FONT] [FONT=verdana,helvetica,arial] 0.75 lbs. [/FONT] [FONT=verdana,helvetica,arial] Crystal 60L[/FONT] [FONT=verdana,helvetica,arial] America[/FONT] [FONT=verdana,helvetica,arial] 1.004[/FONT] [FONT=verdana,helvetica,arial] 60[/FONT]
Exract represented as SG.
[FONT=verdana,helvetica,arial] Hops[/FONT] [FONT=verdana,helvetica,arial] Amount[/FONT] [FONT=verdana,helvetica,arial] Name[/FONT] [FONT=verdana,helvetica,arial] Form[/FONT] [FONT=verdana,helvetica,arial] Alpha[/FONT] [FONT=verdana,helvetica,arial] IBU[/FONT] [FONT=verdana,helvetica,arial] Boil Time[/FONT] [FONT=verdana,helvetica,arial] 0.70 oz. [/FONT] [FONT=verdana,helvetica,arial] Goldings - E.K.[/FONT] [FONT=verdana,helvetica,arial] Pellet[/FONT] [FONT=verdana,helvetica,arial] 5.00[/FONT] [FONT=verdana,helvetica,arial] 17.2[/FONT] [FONT=verdana,helvetica,arial] 60 min[/FONT]
Brewed up 5-24, kegged and chilled 6-8 (dates are approximate). Got really hot that week and had no temp control set up. Indoor "room" temps reached 85 - fermentation occured within enclosed closet - so ferment temps probably ranged between 80* and 90*
Now, the beer is... drinkable... kinda.... but not... good.
In the wife's words, it tastes "dirty". Kind of a hot alchohol mixed with a little over ripe unidentified fruit taste and smell. I'm fairly confident that this taste is purely because of heat and not sanitation procedures.
So... she had a primary of roughly 2 weeks and has been in a cold keg for roughly 2 weeks.
So here's my dillema: time heals all things, but milds are supposed to be drunk young. This thing needs aging of some sort to let the esters die down - at which point the "freshness" will be in question.
No worries - I now have several options for temperature control... just not sure what to do with THIS beer. Any ideas on what to do? (store warm, store cold XXX weeks.) I can taste that there's a good beer behind the nasty esters - but it's just not here...