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- Dec 19, 2015
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This is a first for me
I was checking the gravity of a blonde ale that I made about a week ago, and gave it a taste, well its borderline gross. It almost tastes like uncrushed grain and grass/hay - astringent. I did a little research and compared it to my process for this brew session, and i think i know what happened.
I mashed way longer than expected at about 2 hours, whereas my normal mash is 60-75 min. Depending on the beer style, I tend to mash around 66-68 C / 151-155 F, and for this beer i got a little distracted and before i knew it - 2 hours had passed. I was rushing to get my sparge water up to temp, and added direct flame to my mash thinking that the temp inside the mash-tun had dropped. I never really checked the temp inside the tun, but did the sparge water 75c / 168f
Usually my mash-tun retains temp well, with only a 3-4 degree temp drop in a about 1/1.5 hours
Adding direct flame to my mash I think was my undoing - I might have raised the temp higher than needed before fly sparging.
1 week into fermentation, the beer taste....not good...i'll let it go until full fermentation as I hate to dump it.
I guess my questions are - is this beer salvageable and does the tannins/hay/grass go away with time? I can maybe keg it and let it mellow over time vs bottling it .
Any thoughts on this?
I was reading this from beer smith that kinda put things in perspective
I was checking the gravity of a blonde ale that I made about a week ago, and gave it a taste, well its borderline gross. It almost tastes like uncrushed grain and grass/hay - astringent. I did a little research and compared it to my process for this brew session, and i think i know what happened.
I mashed way longer than expected at about 2 hours, whereas my normal mash is 60-75 min. Depending on the beer style, I tend to mash around 66-68 C / 151-155 F, and for this beer i got a little distracted and before i knew it - 2 hours had passed. I was rushing to get my sparge water up to temp, and added direct flame to my mash thinking that the temp inside the mash-tun had dropped. I never really checked the temp inside the tun, but did the sparge water 75c / 168f
Usually my mash-tun retains temp well, with only a 3-4 degree temp drop in a about 1/1.5 hours
Adding direct flame to my mash I think was my undoing - I might have raised the temp higher than needed before fly sparging.
1 week into fermentation, the beer taste....not good...i'll let it go until full fermentation as I hate to dump it.
I guess my questions are - is this beer salvageable and does the tannins/hay/grass go away with time? I can maybe keg it and let it mellow over time vs bottling it .
Any thoughts on this?
I was reading this from beer smith that kinda put things in perspective