This is a first for me.... But I need to get this beer cleaned up. We are hosting a family reunion Thanksgiving for my wife's family - The Caffreys - thought it would be great to have this Caffrey Clone on tap.
Here is the recipe followed by the process:
All Grain
Yeast: Danstar Nottingham (2 packs dry - LHBS had no 1028)
Starter: no
Batch Size: 5.5 (I actually ended up with a bit over 6 gallons in the fermenter)
O.G. : 1.047 (I was ay 1.042 - put it down to dilution)
F.G. : 1.011 ( I was at 1.014 when kegged 2 days ago)
Boil time: 60
IBU: 27.1
Fermentation: 6 days at 64* F - then let rise to (wasn't home) likely 70-75)
Mash: 151*F for 90 minutes (BIAB - I always mash a little longer)
Hops: 0.75oz Northern Brewer @ 60min
0.25oz East Kent Goldings @ 60min
Water treatment: LHBS has a mineral packet pre mixed that has ALWAYS worked well for my brews - gave up on doing my own water chemistry as I liked their mix better.
Process: Mash/boil as indicated, into a Fastfermenter @ 68*F, aerated and 2 packs of Nottingham sprinkled on top about 3pm 09/12/19. Brewjacket insulation put around the fermenter and immersion rod/control unit set in place and set to 64*F. First activity in the airlock about 5 hours later. Really active ferment for the following 3.5-4 days @ 64*F. Evening of day 5 took a gravity reading - @ 1.015. We had to leave the following morning - day 6 - so took another reaading, still about the same and activity in the airlock was negligible. So felt comfortable to unplug the Brewjacket controller and let the temp slowly rise to ambient air... figure with insulation that took 2-3 days to reach air temp of approx 70-75*F, possibly a few degrees warmer.
So, 6.5 weeks in the fermenter - airlock still had Starsan in it so no oxidation, on 10/29/19 transferred into a keg that was filled with CO2 (filled with Starsan then emptied via CO2 pressure). Force carbed then set at 30psi. Tasted after a full day.... green apples big time.
Then this morning, same.
Took the keg out of the kegerator this morning as I'm pretty sure the solution may be to mix u a bit of corn sugar and dump in the keg - after bringing it up to temperature - and reawake the yeast to finish cleaning up.
What temp? How much corn sugar? Does this sound right?
Help! Thanks guys! Cheers!
Here is the recipe followed by the process:
All Grain
Yeast: Danstar Nottingham (2 packs dry - LHBS had no 1028)
Starter: no
Batch Size: 5.5 (I actually ended up with a bit over 6 gallons in the fermenter)
O.G. : 1.047 (I was ay 1.042 - put it down to dilution)
F.G. : 1.011 ( I was at 1.014 when kegged 2 days ago)
Boil time: 60
IBU: 27.1
Fermentation: 6 days at 64* F - then let rise to (wasn't home) likely 70-75)
Mash: 151*F for 90 minutes (BIAB - I always mash a little longer)
Hops: 0.75oz Northern Brewer @ 60min
0.25oz East Kent Goldings @ 60min
Water treatment: LHBS has a mineral packet pre mixed that has ALWAYS worked well for my brews - gave up on doing my own water chemistry as I liked their mix better.
Process: Mash/boil as indicated, into a Fastfermenter @ 68*F, aerated and 2 packs of Nottingham sprinkled on top about 3pm 09/12/19. Brewjacket insulation put around the fermenter and immersion rod/control unit set in place and set to 64*F. First activity in the airlock about 5 hours later. Really active ferment for the following 3.5-4 days @ 64*F. Evening of day 5 took a gravity reading - @ 1.015. We had to leave the following morning - day 6 - so took another reaading, still about the same and activity in the airlock was negligible. So felt comfortable to unplug the Brewjacket controller and let the temp slowly rise to ambient air... figure with insulation that took 2-3 days to reach air temp of approx 70-75*F, possibly a few degrees warmer.
So, 6.5 weeks in the fermenter - airlock still had Starsan in it so no oxidation, on 10/29/19 transferred into a keg that was filled with CO2 (filled with Starsan then emptied via CO2 pressure). Force carbed then set at 30psi. Tasted after a full day.... green apples big time.
Then this morning, same.
Took the keg out of the kegerator this morning as I'm pretty sure the solution may be to mix u a bit of corn sugar and dump in the keg - after bringing it up to temperature - and reawake the yeast to finish cleaning up.
What temp? How much corn sugar? Does this sound right?
Help! Thanks guys! Cheers!