UltraHighABV
Well-Known Member
- Joined
- May 30, 2015
- Messages
- 58
- Reaction score
- 3
I recently brewed a weisenbock OG 1.088
I fermented at ~60F for 1 week in my fridge, removed it, SG was 1.050
instead of puting it back in the fridge i let it rip at RT (72F)
1 week later im at 1.019 which is right on the money; I tasted it and it had strong solvent like flavors that made it bothersome to drink
I want to ask if my ferm. temp is really to blame here, or if I could have potentially over-oxidized and/or over pitched which would contribute.
I oxygenated chilled wort for 2 mins at 1.5L/min prior to pitching, and pitched a raging 2L starter of WLP300 (that was oxygenated, stirred and had nutrients for 18hrs)
Am I over oxidizing/pitching? or was my fermentation temp the issue here?
I fermented at ~60F for 1 week in my fridge, removed it, SG was 1.050
instead of puting it back in the fridge i let it rip at RT (72F)
1 week later im at 1.019 which is right on the money; I tasted it and it had strong solvent like flavors that made it bothersome to drink
I want to ask if my ferm. temp is really to blame here, or if I could have potentially over-oxidized and/or over pitched which would contribute.
I oxygenated chilled wort for 2 mins at 1.5L/min prior to pitching, and pitched a raging 2L starter of WLP300 (that was oxygenated, stirred and had nutrients for 18hrs)
Am I over oxidizing/pitching? or was my fermentation temp the issue here?