thekingofspain
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- Mar 12, 2009
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Made 10G of of an oatmeal stout. Made a few mistakes.
Crush might have been a little fine.
Sparge water was on higher end at 185 for fly sparging, but two extra gallons of sparge raised the bed probably more than it should have been.
Net result is I think is 10G of currently very non drinkable beer in the primary. Never had this before, third AG batch, and I believe its astringent over infected in taste.
One fermentor is ready for secondary and/or bottling and the other will be finished in a few days.
Besides time, what is the best way to fix this?
Should I leave it on the primary longer or should I rack to secondary when ready?
Attempt to cold crash the beer, leave at 70F, or bring up to upper 70s?
Unless a miracle happens I plan on using gelatin after a year is it still undrinkable.
Also is the yeast cake salvageable for yeast washing or will the astringent flavors carry one.
Crush might have been a little fine.
Sparge water was on higher end at 185 for fly sparging, but two extra gallons of sparge raised the bed probably more than it should have been.
Net result is I think is 10G of currently very non drinkable beer in the primary. Never had this before, third AG batch, and I believe its astringent over infected in taste.
One fermentor is ready for secondary and/or bottling and the other will be finished in a few days.
Besides time, what is the best way to fix this?
Should I leave it on the primary longer or should I rack to secondary when ready?
Attempt to cold crash the beer, leave at 70F, or bring up to upper 70s?
Unless a miracle happens I plan on using gelatin after a year is it still undrinkable.
Also is the yeast cake salvageable for yeast washing or will the astringent flavors carry one.