wobrien
Well-Known Member
I brewed Eschatz's Two Hearted Ale clone on 1/12 and kegged it on 2/3. I've brewed it before with great results but made a couple minor changes.
Recipe:
11# 2-row
2# Vienna
1/2# Carapils
1/2# C60
1oz centennial FWH
1.25 oz centennial at 15, 5, 1 min
1.25 oz centennial dry hop in keg
The biggest difference this time was replacing the 60 min hop addition with FWH. I also fermented the batch very low (58-60). I did warm it up a bit at the end (65).
OG = 1.053, FG=1.008
The beer has great aroma, great head/retention/lacing and great mouthfeel. It tastes great for the most part, but I get a harshness at the back of the tongue that lingers after each sip. It's holding this beer back from being great and I can't figure out the problem.
Could it be related to the FWH or the low ferm temp? I appreciate any feedback you all can provide.
Recipe:
11# 2-row
2# Vienna
1/2# Carapils
1/2# C60
1oz centennial FWH
1.25 oz centennial at 15, 5, 1 min
1.25 oz centennial dry hop in keg
The biggest difference this time was replacing the 60 min hop addition with FWH. I also fermented the batch very low (58-60). I did warm it up a bit at the end (65).
OG = 1.053, FG=1.008
The beer has great aroma, great head/retention/lacing and great mouthfeel. It tastes great for the most part, but I get a harshness at the back of the tongue that lingers after each sip. It's holding this beer back from being great and I can't figure out the problem.
Could it be related to the FWH or the low ferm temp? I appreciate any feedback you all can provide.