barneyfresh
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- Joined
- Sep 15, 2015
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Hi Everyone!
I have a question. I have been brewing a few batches of IPA's now, all with different hops or grains in the recipe. But the yeast remains the same. (1056 Wyeast)
So, every beer tastes the same, regardless of the recipe and hop schedule. Water should be OK (I live in Amsterdam, people say the water is good for brewing). Sanitation is good too during brew day
The beer IS drinkablem but in now way perfect or different from one another.. So I think the culprit is the yeast vs my fermentation control ( non existent to be honest) I put the wort and the yeast in a plastic carboy and put it in a dark corner with a wet towel.
I just ordered thermometer stickers and gonna use them on my new brew sessions this saturday. Is gonna be the first time I actually gonna be looking at temp during fermentation.
So my question is: What is a good schedule? I've been coming across the mid 60s Fahrenheit, so maybe 64,65? Until now I think I have been fermenting around 71..
And, how long should I keep it in that area of the mid 60s and what is the temp I should be aiming at afterwards? And for how long?
For now I have been doing this: 2 weeks primary, 3rd week dryhop in secondary and then into bottles for 4 weeks before opening (carbonation and alcohol is great every time, the taste could be better!)
Hope someone can help me out, much appreciated!!
Bart
I have a question. I have been brewing a few batches of IPA's now, all with different hops or grains in the recipe. But the yeast remains the same. (1056 Wyeast)
So, every beer tastes the same, regardless of the recipe and hop schedule. Water should be OK (I live in Amsterdam, people say the water is good for brewing). Sanitation is good too during brew day
The beer IS drinkablem but in now way perfect or different from one another.. So I think the culprit is the yeast vs my fermentation control ( non existent to be honest) I put the wort and the yeast in a plastic carboy and put it in a dark corner with a wet towel.
I just ordered thermometer stickers and gonna use them on my new brew sessions this saturday. Is gonna be the first time I actually gonna be looking at temp during fermentation.
So my question is: What is a good schedule? I've been coming across the mid 60s Fahrenheit, so maybe 64,65? Until now I think I have been fermenting around 71..
And, how long should I keep it in that area of the mid 60s and what is the temp I should be aiming at afterwards? And for how long?
For now I have been doing this: 2 weeks primary, 3rd week dryhop in secondary and then into bottles for 4 weeks before opening (carbonation and alcohol is great every time, the taste could be better!)
Hope someone can help me out, much appreciated!!
Bart