11thStBrewing
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- Jun 3, 2022
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I'm a long time lurker and just joined. Love brewing and this forum!
I've brewed 4 batches of beer that turned out good, but this last one has me stumped.
Trying to get some help.
My favorite styles are hoppy beers, so I went straight to kegging due to oxidation.
-Clawhammer supply 120v
-Fermzilla all rounder
-Rapt Pill
I brewed a 5.5g batch of an IPA with 2 row pale malt, little munich I and hopped like a hazy. 13oz of hops total.
30 minute addition and a big hopstand.
6oz dry hop
Brew day went well.
OG 1.067
2 sachets US-05 pitched @70F directly on the aerated wort
Fermented at 66F-67F for the first few days
I had a spunding valve on the fermenter, but no pressure.
At 3 days the pill said it was at 1.020, so I dry hopped it. Estimated FG was 1.013
All I've been doing for the dry hop is just opening the lid and dumping the hops in loose then closing it up as quick as possible.
Haven't had an issue doing it like this so far. I think I may try the silicone sous vide magnets next time.
Or maybe a bag, as that would let me put the hops in slowly to avoid splashing?
I've only dry hopped at high kraused before this. Magnets are a PITA.
7 gravity points should be okay though, right?
After I dry hop I've been letting the pressure build up a little bit. 3-5PSI.
I started raising the temp at this point. Ended up at 71 going a couple degrees a day
Hit terminal gravity(Ended up 1.013) on day 7 and I left it for a couple more days before cold crashing.
For cold crashing I just connect CO2 @12psi(what the regulator is set at) and the Inkbird @32F.
Actual beer temp gets down to about 34 in about 12 hours according to the pill.
After a couple days I did a closed transfer.
I already had a clean keg and filled it to the very top with RO water/Starsan.
Pushed out the sanitizer out with CO2 using my jumper(to purge it) with a little ball lock coupler and a picnic tap.
At this point the keg and fermenter is @12psi.
I put a spunding valve on the keg and slowly turn the knob until I can see beer flowing.
Haven't had any issues at all doing this. No foaming or other issues. Takes 15 min or so.
I took a sample and was very happy.
Set the keezer to 38 and was letting it carbonate.
I'm a fan of tasting the beer here and there to see how it goes.
This is where I'm lost. 2 days later there's no malt flavor or hop flavor. Totally stale.
I'm a draft beer tech and have tasted plenty of oxidized beers. It's unmistakeable.
This tastes like a beer that was sitting for a year during COVID lockdowns. Just horrible.
I just don't understand how this could've happened and would like to avoid it.
Any ideas?
I've brewed 4 batches of beer that turned out good, but this last one has me stumped.
Trying to get some help.
My favorite styles are hoppy beers, so I went straight to kegging due to oxidation.
-Clawhammer supply 120v
-Fermzilla all rounder
-Rapt Pill
I brewed a 5.5g batch of an IPA with 2 row pale malt, little munich I and hopped like a hazy. 13oz of hops total.
30 minute addition and a big hopstand.
6oz dry hop
Brew day went well.
OG 1.067
2 sachets US-05 pitched @70F directly on the aerated wort
Fermented at 66F-67F for the first few days
I had a spunding valve on the fermenter, but no pressure.
At 3 days the pill said it was at 1.020, so I dry hopped it. Estimated FG was 1.013
All I've been doing for the dry hop is just opening the lid and dumping the hops in loose then closing it up as quick as possible.
Haven't had an issue doing it like this so far. I think I may try the silicone sous vide magnets next time.
Or maybe a bag, as that would let me put the hops in slowly to avoid splashing?
I've only dry hopped at high kraused before this. Magnets are a PITA.
7 gravity points should be okay though, right?
After I dry hop I've been letting the pressure build up a little bit. 3-5PSI.
I started raising the temp at this point. Ended up at 71 going a couple degrees a day
Hit terminal gravity(Ended up 1.013) on day 7 and I left it for a couple more days before cold crashing.
For cold crashing I just connect CO2 @12psi(what the regulator is set at) and the Inkbird @32F.
Actual beer temp gets down to about 34 in about 12 hours according to the pill.
After a couple days I did a closed transfer.
I already had a clean keg and filled it to the very top with RO water/Starsan.
Pushed out the sanitizer out with CO2 using my jumper(to purge it) with a little ball lock coupler and a picnic tap.
At this point the keg and fermenter is @12psi.
I put a spunding valve on the keg and slowly turn the knob until I can see beer flowing.
Haven't had any issues at all doing this. No foaming or other issues. Takes 15 min or so.
I took a sample and was very happy.
Set the keezer to 38 and was letting it carbonate.
I'm a fan of tasting the beer here and there to see how it goes.
This is where I'm lost. 2 days later there's no malt flavor or hop flavor. Totally stale.
I'm a draft beer tech and have tasted plenty of oxidized beers. It's unmistakeable.
This tastes like a beer that was sitting for a year during COVID lockdowns. Just horrible.
I just don't understand how this could've happened and would like to avoid it.
Any ideas?
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