First off, this was an IPA that attenuated like crazy.
15# Canadian 2 Row
1# Honey malt
(all pellet hops)
.5oz Columbus @ 60
1oz Centennial @ 15
1oz Amarillo @ 15
1oz Cascade @ 15
Dry hops for 6 days
Pitched this on a US O5 yeast cake. It was only cooled to about 82* before fermentation took off, but eventually got down to 68 in 24 hours (temperature controlled freezer).
Here is what the judges said:
DNS and diacetyl dominate the nose. 4/12
Citrus hops at first but overwhelmed by butter and corn. No malt/fruit. 4/12
Clear deep gold with a thick lasting off whit head. Good retention. 3/3
Brilliant golden color. Medium fiz(handwriting
). White head that persists. 3/3
Pale and caramel malt fight to show through the DMS and diacetyl. Low earthy hop. Medium low bitterness. Fisnish is not clean. 7/20
Some malty sweetness, but covered by butter (diacetyl) and DMS (corny) bitterness then no hop flavor comes though. 7/20
Medium body with some slickness from diacetyl. Moderate carbonation. 4/5
Med body and carbonation, astringent. Ok finish. 3/5
Avoid DMS by using a full rolling boil of at least one hour. DO NOT COVER THE POT. (I don't). Avoid diacetyl by leaving beer in primary for at least 2 weeks to allow yeast to metabolize diacetyl. 3/10
Good effort but reclaimed off of yeast too soon - diacetyl. Also - if boiling wort coverd can get DMS. Give it another go! 4/10
Got 21/50 overall from both judges.
So I'm guessing for the DMS I need to kick up my boil a bit -- I try to keep it just at a rolling boil, but not too vigorous, so maybe I'll be a bit more liberal next time with the regulator.
For the diacytel, I guess leave it in primary for a couple weeks and not rush it. I only left it in primary for about 6 days before I brought it to secondary to dry hop it.
Thoughts? Any other input or questions on the process?