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Old 08-07-2012, 11:43 AM   #1
Natethebrewer
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Apr 2012
wallingford, ct
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So I brewed Midwest's California Common
and made a couple of additions to the recipe including some pale 2-row, Vienna and Wheat malts. Used the dry yeast (bad Idea)
Transferred it over to glass last night and... it's not the greatest beer ever.
There is something about it (perhaps lager yeast in Connecticut's 80-90 degree weather) that isn't as I had planned.
I'm in search of suggestions to improve it.
Like dry hoping with fresh ones from my willamette, or adding a bunch of citrus zest, or perhaps blending it with something.
Does anybody have experience with this?

 
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Old 08-07-2012, 05:32 PM   #2
bobjohnson
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Jul 2008
North of Chicago, Illinois
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The something about it... is that something like....

hot alcohol bite
sour taste

 
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Old 08-07-2012, 11:19 PM   #3
Natethebrewer
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Sour of sorts. And perhaps a bit like tart apples. Reminds me of vinegar but doent smell like vinegar

 
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Old 08-08-2012, 10:51 PM   #4
Natethebrewer
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It just occurred to me I could make a fruit beer of it, any ideas on which fruit might work with a california common

 
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Old 08-09-2012, 12:28 AM   #5
eastoak
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oakland, california
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i would just dump the mess and start over. what do you do with a batch of burnt cookies? the base for the fruit beer is a bad beer? of course it would be interesting to see where it goes if you do go for a fruit beer so keep us posted.

 
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Old 08-09-2012, 01:41 AM   #6
Natethebrewer
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I'll keep you posted with which way I go.
I can't say it's dump-worthy, it's just "drinkable"
And I'm looking for a way to improve it before bottling.
Any ideas on a fruit that might mask better than others? I have a bunch of lemons kicking around that could be zested and thrown in.

 
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Old 08-09-2012, 05:50 AM   #7
LexusChris
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Sounds like the beer is still kinda young, right?

Palmer's off-flavor chart recommends aging and/or lagering the beer for a bit to subdue the cidery & apple tart flavors. In any case, let it age out a bit.

How long was your primary ferment? I used to get excited for a brew and try to bottle it within a week. It is better to let it sit at ferm. temps for an extra week or two and let the yeast clean up the fermentation by products. That really helps clean a beer up!

I would not dump it. I've been amazed at the number of *marginal* beers I've had improve after 5 weeks in storage.

Good luck!
--LexusChris

 
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Old 08-09-2012, 10:45 PM   #8
Natethebrewer
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The primary was 3 weeks, plenty of time I thought. I plan to give it a week or two at room temp as I lack the capacity to lager 5 gallons
Citrus, and rasberry are looking like good canidates.
Any thoughts on vanilla? I've been told it can be used to hide sins.

 
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Old 08-09-2012, 11:53 PM   #9
david_42
 
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3 weeks is not long enough with a lager yeast.
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Old 08-10-2012, 12:40 AM   #10
Natethebrewer
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Apr 2012
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The primary was 3 weeks, plenty of time I thought. I plan to give it a week or two at room temp as I lack the capacity to lager 5 gallons
Citrus, and rasberry are looking like good canidates.
Any thoughts on vanilla? I've been told it can be used to hide sins.

 
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