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Old 08-06-2013, 10:48 PM   #11
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Not sure on the taste but you are bottle conditioning a little on the cold side and that will make it take longer to carb and condition. Put those bottles somewhere at 70f or a little warmer and check again in a week or so.


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Old 08-06-2013, 11:06 PM   #12
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Quote:
Originally Posted by Yooper View Post
Could the taste be "hot"? From fermenting at a too-warm temperature maybe?
I wondered that too, but 65 ambient shouldn't be too warm for those yeasts.


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Old 08-06-2013, 11:35 PM   #13
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Quote:
Originally Posted by Yooper
Could the taste be "hot"? From fermenting at a too-warm temperature maybe?
That is what I think. When I made my first batches, I would have described the green taste as "wine"
Sharp alcohol and yeast bite.

65 degree ambient temp could be closer to 70+ internal temps.
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Old 08-07-2013, 12:19 AM   #14
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Originally Posted by brewkinger View Post
That is what I think. When I made my first batches, I would have described the green taste as "wine"
Sharp alcohol and yeast bite.

65 degree ambient temp could be closer to 70+ internal temps.
Hey folks, clear something up for me please. The OP is using a swamp cooler. So, shouldn't the temp of the water bath surrounding the bucket/carboy be the same as the temp of the liquid within the container? I'm thinking of the thermal mass of all the water surrounding. I hope I'm right because I rely on swamp coolers/thermal mass to moderate all my temps- fermentation, cold crashing, lagering.
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Old 08-07-2013, 12:32 AM   #15
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Quote:
Originally Posted by JimRausch

Hey folks, clear something up for me please. The OP is using a swamp cooler. So, shouldn't the temp of the water bath surrounding the bucket/carboy be the same as the temp of the liquid within the container? I'm thinking of the thermal mass of all the water surrounding. I hope I'm right because I rely on swamp coolers/thermal mass to moderate all my temps- fermentation, cold crashing, lagering.
You are right. I must have missed that when I read the posts.
I do think that the plastic bucket must provide a small insulating effect though, so internal temps could be a degree or two higher.
I think I even read once that internal temps at center of wort mass can be higher than perimeter.
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Old 08-07-2013, 12:46 AM   #16
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Yeah...I was checking the water temps pretty religiously the first few days and was pretty impressed with how well it was holding the temp I was shooting for. I figured 65F...allowing for 5 degrees or so internal...not putting me much over 70F.
I've got a batch I was going to brew this weekend...I'll try 5 degrees cooler on this one...compare the results.

What struck me a bit odd was...when I tried one after 3 days...it was perfect. That flavor didn't show up till I tried the 2nd one at the 10 day point.
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Old 08-07-2013, 02:54 AM   #17
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My first beer did that too. First couple of beers were good then got a bite to it after another week or so. I found out my water co uses chloromine and started treating it with campden tabs my 4th batch and been great since. The first 3 batches (all untreated) all had an off flavor to varying degrees.


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