pegcitybrewer
Well-Known Member
- Joined
- Nov 21, 2013
- Messages
- 80
- Reaction score
- 6
So about 3 weeks ago I brewed my first attempt at a California Common. I know that secondary fermentation isn't suggested but I needed my primary for another brew so I transfered it at 10 days. Whenever I do a transfer I always like to have a little taste just because I can't help myself. When I tasted it I noticed probably the strongest most clearly defined grapefruit flavor I've ever had in a beer. It wasn't bad, just not what I had planned in my mind and I'm trying to figure out the cause. Here's the recipe.
6.6lbs dme
1lb Munich
1lb Crystal
1oz northern brewer 60 mins
1oz cluster 30 min
1oz northern brewer 5 mins
Wyeast 2112
I fermented at 57 for 7 days and checked the gravity. It was still around 1.02 and it seemed pretty close to stalling so I brought it up to 64. 3 days later I transferred it and tasted it and kept it at 64.
So did I under pitch my yeast?. Could 3 days at 64 change it that much? Or should I expect this based on my recipe? Any thoughts would be helpful, thanks!
6.6lbs dme
1lb Munich
1lb Crystal
1oz northern brewer 60 mins
1oz cluster 30 min
1oz northern brewer 5 mins
Wyeast 2112
I fermented at 57 for 7 days and checked the gravity. It was still around 1.02 and it seemed pretty close to stalling so I brought it up to 64. 3 days later I transferred it and tasted it and kept it at 64.
So did I under pitch my yeast?. Could 3 days at 64 change it that much? Or should I expect this based on my recipe? Any thoughts would be helpful, thanks!