Pale Ale: Oxidation to Belgian spiciness?
So, I brewed my third 3 gallon AG brew which was a simple pale ale (that I ended up hopping like an IPA).
I brewed this guy in late November, moved to a new apartment in December (drove with it in the fermenter for about 5 miles buckled into my passenger seat), and left the country for work until mid January. So in primary form about 6-7 weeks, then bottled. It tasted oxidized (wet cardboard) but was palatable enough to drink, so I polished off most of it. Not sure if it was too long in primary, a 3 gal batch in a 6 gal BB or the move that was the suspect.
Anyhow, I left 3 bottles in the beer fridge for a while and just cracked one open. I detect no oxidation taste and it tastes spicy like I used Belgian yeast! It actually tastes pretty awesome now? But nothing like what it should. Anyone have any insight as to what might have happened to go from oxidized/wet cardboard taste to spicy belgian yeasty taste?
14-B American IPA
Size: 3.24 gal
Calories: 225.48 kcal per 12.0 fl oz
Original Gravity: 1.067 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 4.64 (6.0 - 15.0)
Alcohol: 6.66% (5.5% - 7.5%)
Bitterness: 66.7 (40.0 - 70.0)
8.0 lb 2-Row Brewers Malt
.25 lb White Wheat Malt
.5 oz Cascade (5.5%) - added during boil, boiled 60 min
.5 oz Simcoe (13.0%) - added during boil, boiled 60 min
.25 oz Cascade (5.5%) - added during boil, boiled 30 min
.25 oz Cascade (5.5%) - added during boil, boiled 15 min
.25 oz Simcoe (13.0%) - added during boil, boiled 5 min
1 oz Cascade (5.5%) - added dry to secondary fermenter
1.0 ea White Labs WLP001 California Ale
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
Results generated by BeerTools Pro 1.5.12