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Old 10-24-2012, 02:22 AM   #1
snowtires
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Sep 2012
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My 1.070 IPA finished fermenting today is day 5 and i racked to secondary its at 1.010 Wow does it taste bad but i cant put my finger on what it is.
Tempuratures during peak fermentation reached upwards of 73f for 1 - 2 days then settled down to 65 - 66 for the last 3 days I pitched one package of nottingham at 72f and fermentation started in less then 12 hours. I cant tell if it tastes hot or just really yeasty and bitter and gross. Tasted like really strong beer but not good.


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Primary 1 Hoppy birthday IPA
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Old 10-24-2012, 02:24 AM   #2
snowtires
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Sep 2012
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I guess the question is

How do you tell between fusel alcohol and a strong 8% ish 5 day old IPA


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Primary 1 Hoppy birthday IPA
Primary 2 Citra blonde
Secondary: Do people still use secondaries?
Drinking: Beer from the store :(

 
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Old 10-24-2012, 02:31 AM   #3
Ogri
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Sep 2011
Osaka, Japan
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Nottingham supposedly thrives better at lower temps and throws out some off flavours at the temps you reached. The main thing, I'd comment, is that racking to secondary at 5 days, taking the batch off the yeast cake so soon, isn't ideal and tasting at 5 days isn't generally a great indicator of how your beer might turn out, given time.

Swamp cooler for helping maintain constant and lower temps during the initial,vigorous, fermentation phaze, then a longer, a lot of people here go three weeks minimum, period on the yeast cake, cleaning up some off flavours/smells and allowing the yeast to settle out, will often yield good results.

 
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Old 10-24-2012, 02:36 AM   #4
ShinyBuddha
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Dec 2011
San Diego, California
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I agree with Ogri regarding the time in primary. Temp control is one of the best items a new brewer (and toughest if you don't have the equipment) to work on for consistent beer styles.

 
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Old 10-24-2012, 02:39 AM   #5
snowtires
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Sep 2012
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Yeah i read a few forums about secondary vs primary but i wanted my primary back so when i racked to secondary i grabbed a bit of yeast from the primary, its going to sit in the secondary for 2 - 3 weeks, i have about 1cm of yeast in the secondary, do you know how much yeast u need to clean a beer? I am definitely using a swamp cooler for my next batch no doubt about that. This was my first AG batch
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Primary 1 Hoppy birthday IPA
Primary 2 Citra blonde
Secondary: Do people still use secondaries?
Drinking: Beer from the store :(

 
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Old 10-24-2012, 02:45 AM   #6
Ogri
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Sep 2011
Osaka, Japan
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That's encouraging to hear that you transferred some yeast over to secondary Not really sure if there's any set quantity of yeast needed for the clean up.

Getting another inexpensive, food grade, plastic bucket to use as a primary might have been beneficial in this type of scenario, or for future reference.

 
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Old 11-10-2012, 02:21 AM   #7
snowtires
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Sep 2012
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UPDATE!!!

I just kegged my IPA and tasted a sample. And its AWSOME!!! I think that means i dun good. Thanks
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Primary 1 Hoppy birthday IPA
Primary 2 Citra blonde
Secondary: Do people still use secondaries?
Drinking: Beer from the store :(

 
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Old 11-10-2012, 02:48 AM   #8
gcdowd
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Jun 2011
Baldwinsville, NY
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Glad to hear it turned out well!
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Old 11-10-2012, 04:08 AM   #9
Ogri
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Sep 2011
Osaka, Japan
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Quote:
Originally Posted by snowtires View Post
UPDATE!!!

I just kegged my IPA and tasted a sample. And its AWSOME!!! I think that means i dun good. Thanks

Nice one!!!!!!



 
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