So I brewed this Bohemian Pils two months ago. My recipe as follows:
90% dilution with distilled. Added salts to mash and kettle ( I dont want to type it out)
12 gallons
1.056 OG
IBU 40
93.75 % Pilsner Malt
6.25% CaraPils
60 Saaz 101grams
30 Saaz 86.2
10 Saaz 31.2
0 Saaz 31.2
Starter made with WLP 800 4 vials in 2.84 liters of 1.040 starter on stir plate.
Pitched into two carboys at 45 dgrees. So here is the thing.
One tastes different from the other. My first thought was infection. I am getting a slight sharp, soapy taste to one with haze and a low flocculation. The other came out f'n awesome. I fermented steady for three weeks at 50 degrees. Lagered at 45 for three weeks. I filtered and carbed. I remembered the first keg (the good one) I added about one minute of straight O2 from a stone. The second (the soapy one) was not because when I went to add the O2 I ran out of O2. I think clearly the difference is the O2. I did a similar batch a year ago and got a similar soapy sharpness and I did not add O2 to that one. Any thoughts?
90% dilution with distilled. Added salts to mash and kettle ( I dont want to type it out)
12 gallons
1.056 OG
IBU 40
93.75 % Pilsner Malt
6.25% CaraPils
60 Saaz 101grams
30 Saaz 86.2
10 Saaz 31.2
0 Saaz 31.2
Starter made with WLP 800 4 vials in 2.84 liters of 1.040 starter on stir plate.
Pitched into two carboys at 45 dgrees. So here is the thing.
One tastes different from the other. My first thought was infection. I am getting a slight sharp, soapy taste to one with haze and a low flocculation. The other came out f'n awesome. I fermented steady for three weeks at 50 degrees. Lagered at 45 for three weeks. I filtered and carbed. I remembered the first keg (the good one) I added about one minute of straight O2 from a stone. The second (the soapy one) was not because when I went to add the O2 I ran out of O2. I think clearly the difference is the O2. I did a similar batch a year ago and got a similar soapy sharpness and I did not add O2 to that one. Any thoughts?
