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Old 02-07-2013, 06:57 PM   #11
DeTech
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Sep 2012
Boston, Ma
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Do you still have any noticeable sweetness? Because of your mash temp you might be dealing with a healthy amount of medium length proteins and dextrins.
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Old 02-07-2013, 10:33 PM   #12
crawfman
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Feb 2009
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Tastes fairly dry surprisingly. I checked it again today and it's showing signs of fermentation again so I'll wait and check in a couple weeks and see where it's going.

 
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Old 02-22-2013, 07:52 PM   #13
crawfman
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Feb 2009
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Checked again today. Gravity is 1.019, so it has went down considerably. Smell has some metallic-ness to it and something else I can't place my finger on. Definitely no cherry pie! But I used white labs not wyeast. I'll check it in a month and see if the gravity changes anymore.

 
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Old 05-22-2013, 07:37 PM   #14
crawfman
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Feb 2009
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I took another gravity today. It's at 1.016 today. Would bottling at this point be crazy? Slight metallic still present but more smoke noticeable, like a cigarette kinda in aftertaste.

 
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Old 05-22-2013, 07:44 PM   #15
TNGabe
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Aug 2012
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Quote:
Originally Posted by crawfman View Post
I took another gravity today. It's at 1.016 today. Would bottling at this point be crazy? Slight metallic still present but more smoke noticeable, like a cigarette kinda in aftertaste.
Does it taste like you want to drink it? Doesn't sound like it from that description.
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Old 05-22-2013, 07:56 PM   #16
crawfman
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Feb 2009
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At first, no. But it kinda grew on me and I begin picking out other aromas and flavors.

 
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Old 05-23-2013, 01:02 AM   #17
berebrando
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Dec 2010
Orange, CA
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I did a pale ale with Brett T at 60F and had a metallic taste, too...

I probably wouldn't bottle your Brett beer at that gravity. All my Brett beers (10+) have finished under 1.010
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