TalonsUpPuckDown
Active Member
Been brewing for about 5 months; I'm still using kits. Had a NB pale and Hef turn out fantastic! Tried the MoreBeer Columbus IPA and the Brewer's Best IPA kits and neither turned out all that well.
On the Columbus IPA I used Pacman yeast and a yeast starter and pitched at 70 degrees (OG was spot on at 1.058). Fermentation went crazy and I was on this forum researching blow off tubes. Fermentation was at 70 degrees throughout. On bottling day I siphoned carefully to reduce oxidation worries but there is a strong diacetyl component which is highly disappointing. Not sure what I goofed up here? Fermentation temp too high?
On the Brewers Best IPA I harvested the Pacman yeast from the Columbus, made a starter, pitched at 72 degrees (OG was spot on at 1.062). Fermentation was at 72 degrees. When I cracked open the bottle there was a heavy malt flavor. If I close my eyes and think of it as an amber ale it's pretty tasty but it's certainly not an IPA. There is no diacetyl component at all. It's just a solid amber ale.
Any advice is appreciated. Maybe I just stick to Hef's ;-)
On the Columbus IPA I used Pacman yeast and a yeast starter and pitched at 70 degrees (OG was spot on at 1.058). Fermentation went crazy and I was on this forum researching blow off tubes. Fermentation was at 70 degrees throughout. On bottling day I siphoned carefully to reduce oxidation worries but there is a strong diacetyl component which is highly disappointing. Not sure what I goofed up here? Fermentation temp too high?
On the Brewers Best IPA I harvested the Pacman yeast from the Columbus, made a starter, pitched at 72 degrees (OG was spot on at 1.062). Fermentation was at 72 degrees. When I cracked open the bottle there was a heavy malt flavor. If I close my eyes and think of it as an amber ale it's pretty tasty but it's certainly not an IPA. There is no diacetyl component at all. It's just a solid amber ale.
Any advice is appreciated. Maybe I just stick to Hef's ;-)