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Old 02-02-2013, 09:48 PM   #1
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Default How is it still sweet

Hello all. I have been fermenting a double ipa for 2 weeks. The og was 1.075 and I am hovering at about 1.012 now. I used safe ale 05 and Nottingham and the Nottingham beer tastes sort of sweet and smells like peach nectar. It just isn't crisp. I fermented at 68 through thermowell. The beer kind of tastes a little like fruit scnapps. Is there any hope. I used a lot of amarillo and citra hops late in this beer. Also, the rye ipa I made next to this in the freezer tastes clean already, to me this sweetness doesn't make sense because of the gravity the beer is at. Thanks.


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Old 02-02-2013, 09:59 PM   #2
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You're probably smelling and tasting acetylaldehyde and some esters. The beer is young and green and needs to condition.

As to the sweetness, post the recipe and we can look at what might be corrected in future batches.


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Old 02-02-2013, 10:05 PM   #3
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Do you adjust the ph at all? I've had my hoppy saisons finishing close to 100% apparent attenuation but still sweet and have been told to adjust the kettle ph to 5.2.
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Old 02-02-2013, 10:11 PM   #4
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13 gallon batch

30 lb 2 row
1 lb uk amber malt
1 lb carapils
4 oz caramel 120
2 lbs corn sugar.

Mash 150. Ramp to 155 after 30 mins. Not sure how its sweet with the gravity where it is.

Hop schedule is 1 oz citra fwh
1 oz citra 60 min
1 oz amarillo 30 min
2 oz citra 20 min
2 oz centenial 10 min
2 oz amarillo 5 mins
1 oz nugget 5 mins
1 oz citra 5 mins
4 oz amarillo in wirlpool
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BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10
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Old 02-02-2013, 10:12 PM   #5
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Quote:
Originally Posted by TNGabe View Post
Do you adjust the ph at all? I've had my hoppy saisons finishing close to 100% apparent attenuation but still sweet and have been told to adjust the kettle ph to 5.2.
No I have never adjusted kettle ph. Undo adjust mash ph though. I have never had an issue anywhere similar to this.
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BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10
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Old 02-02-2013, 10:28 PM   #6
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I'd bet dollar to donuts you're tasting the alcohol. A lot of homebrewers don't realize that alcohol tastes sweet. And Citra can give off that fruity pebbles kind of flavor too.

That beer isn't going to be sweet after it conditions. I actually give my DIPA's a full six weeks of conditioning before I start drinking them. But I do condition them cold, about 45 F, and do my dry hopping about two weeks before I'm going to carb it up.
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Old 02-02-2013, 10:51 PM   #7
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Yeah, it just needs to sit a while. Fresh citra with english yeast tastes like straight up mango syrup to me. Once the hops start to fade the sweetness may still be there because it is a big beer afterall, but the fruityness will drop off. May take several weeks though.
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Old 02-03-2013, 12:30 AM   #8
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Quote:
Originally Posted by chumpsteak View Post
Yeah, it just needs to sit a while. Fresh citra with english yeast tastes like straight up mango syrup to me. Once the hops start to fade the sweetness may still be there because it is a big beer afterall, but the fruityness will drop off. May take several weeks though.
Mango syrup is right. I'm gonna dry hop with some more amarillo, citra and either simcoe , chinook, or cascade. Can't figure out which. Any ideas? Thanks.
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BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10
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Old 02-03-2013, 04:56 AM   #9
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Bump
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BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10
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Old 02-03-2013, 05:24 AM   #10
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Quote:
Originally Posted by KeystoneHomebrew View Post
I'd bet dollar to donuts you're tasting the alcohol. A lot of homebrewers don't realize that alcohol tastes sweet. And Citra can give off that fruity pebbles kind of flavor too.

That beer isn't going to be sweet after it conditions. I actually give my DIPA's a full six weeks of conditioning before I start drinking them. But I do condition them cold, about 45 F, and do my dry hopping about two weeks before I'm going to carb it up.
By the way, loved your store. I was stationed at Willow Grove in the early 90's and I visited your shop a number of times...glad to see you are still at it!!


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