Barrelagedvinyl
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- Nov 18, 2019
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I recently brewed a NEIPA that seems to be taking a turn for the worst. The brew day went perfectly, fermentation was healthy and well temp controlled. Transfer to the keg went well with minimal oxygen exposure. An early undercarbed sample was slick, pillowy and tropical. I had really high hopes for it. 3 days later, it's bland and boring with an odd bitterness akin to aspirin. The smell is fairly on point, but not as pungent. The slick, soft mouth feel also seems to be gone.
Recipe: An attempt at a clone of Relax by Offshoot brewing
Water profile: Ca:50, Mg:14, SO4:55, Na:18, Cl:112
Mashed at 151*f for 60m
* 69% Mecca grade Lamonta
* 16.3% Flaked oats
* 8.2% carafoam
* 6.1% Table sugar
* 1tsp Yeast nutrient
* I bitterered with 6g ea Amarillo, Centennial, Citra & Simcoe to about 30 ibu ( looking back, there was no real reason for this. i'm not sure why i thought it was a good idea at the time)
* 1oz ea Amarillo, Centennial, Citra & Simcoe in the whirlpool at 170F for about 30 min
* 20g ea of the same above for dry hop day 2 of fermentation/ High Krausen
* 35g Amarillo & Citra and 15g ea Centennial & Simcoe :Keg hops
Fermented with an oversized starter of London ale 3. Beer smith called for 250b cells, my starter had to be near 350b.
I fermented at 65*f for 14 days until the Krausen fell and activity was slow, Then slowly increased to 72*f over 2 days for a Diacetyl rest. After that, i tested for Fg, 1.009. I did notice some fine bubbles off of the yeast cake, but thought it was possibly due to the over pitch or the diacetyl rest.
I cold crashed @ 37*f for about 30ish hours and Kegged on the 100g dry hop which is in one of those stainless mesh tubes.
I burst carbed at 35psi for 1 day and lowered to 10psi for the next 2 days.
I don't detect any off flavors i'm familiar with, accept i guess the aspirin like bitterness.
The only thing that comes to mind would be that i didn't cold crash for long enough or that something is up with my beer line. The line has only had one other beer through it, however it did sit for about a month with starsan solution sitting in the line but was re cleaned and sanitized before hooking it up.
Has anyone ever encountered this disappearance of hop flavor like this? or do you see a flaw somewhere in my Recipe/process that could lead to this issue? I Do plan to just let this sit for another week or more and hope it conditions out.
Recipe: An attempt at a clone of Relax by Offshoot brewing
Water profile: Ca:50, Mg:14, SO4:55, Na:18, Cl:112
Mashed at 151*f for 60m
* 69% Mecca grade Lamonta
* 16.3% Flaked oats
* 8.2% carafoam
* 6.1% Table sugar
* 1tsp Yeast nutrient
* I bitterered with 6g ea Amarillo, Centennial, Citra & Simcoe to about 30 ibu ( looking back, there was no real reason for this. i'm not sure why i thought it was a good idea at the time)
* 1oz ea Amarillo, Centennial, Citra & Simcoe in the whirlpool at 170F for about 30 min
* 20g ea of the same above for dry hop day 2 of fermentation/ High Krausen
* 35g Amarillo & Citra and 15g ea Centennial & Simcoe :Keg hops
Fermented with an oversized starter of London ale 3. Beer smith called for 250b cells, my starter had to be near 350b.
I fermented at 65*f for 14 days until the Krausen fell and activity was slow, Then slowly increased to 72*f over 2 days for a Diacetyl rest. After that, i tested for Fg, 1.009. I did notice some fine bubbles off of the yeast cake, but thought it was possibly due to the over pitch or the diacetyl rest.
I cold crashed @ 37*f for about 30ish hours and Kegged on the 100g dry hop which is in one of those stainless mesh tubes.
I burst carbed at 35psi for 1 day and lowered to 10psi for the next 2 days.
I don't detect any off flavors i'm familiar with, accept i guess the aspirin like bitterness.
The only thing that comes to mind would be that i didn't cold crash for long enough or that something is up with my beer line. The line has only had one other beer through it, however it did sit for about a month with starsan solution sitting in the line but was re cleaned and sanitized before hooking it up.
Has anyone ever encountered this disappearance of hop flavor like this? or do you see a flaw somewhere in my Recipe/process that could lead to this issue? I Do plan to just let this sit for another week or more and hope it conditions out.