IJesusChrist
Well-Known Member
- Joined
- Apr 3, 2013
- Messages
- 591
- Reaction score
- 41
9.5 DME Pilsen (3.5 start, 6 at 20 mins +0.7 lb for starter)
.6 Belgian carapils
.6 american caramel
1.5lb candi sugar
Estimated OG: 1.097
Estimated FG: 1.027
Estimated ABV: 9.21
Hop additions:
1 oz German Perle (~8% AA) @ 60 mins
1 oz Saaz (~4% AA) @ 15 minutes
Starter:
WLP530
2 Literstarter on stir plate
1.06 OG (.75 lb DME)
= 5.79 B cells = 1.32 cells/mL/P
(1.25 is target)
So I started this early in November and its been sitting at 1.010 for about a week.
I tasted it at 1.012 around 7 days ago and it tasted phenomenal (plus some yeast/hop flavors that were suspended since it hadn't cleared). No off flavors to speak of.
Then I tasted yesterday and there is a strange flavor, almost mouth feel. I've gotten this flavor often and I can't describe it perfectly, but I've come to the conclusion that it is probably oxidation. But I can't understand how!
When I take a hydrometer reading, I simply pour out enough beer to test, sometimes I'll take the airlock off so the water in the airlock doesn't get pulled into the beer. So there really is only enough airflow into the beer as there is beer in my hydrometer reading, but I've taken probably 4 hydrometer readings. Is this enough air/oxygen to oxidize my beer and cause some weird off flavors?
I can only describe it as kind of slimy, moldy flavor... I could maybe use wet cardboard but I'm not sure if thats the best fit. IF anyone is in southern california and KNOWS what oxidation tastes like I'd love to send you a sample.
.6 Belgian carapils
.6 american caramel
1.5lb candi sugar
Estimated OG: 1.097
Estimated FG: 1.027
Estimated ABV: 9.21
Hop additions:
1 oz German Perle (~8% AA) @ 60 mins
1 oz Saaz (~4% AA) @ 15 minutes
Starter:
WLP530
2 Literstarter on stir plate
1.06 OG (.75 lb DME)
= 5.79 B cells = 1.32 cells/mL/P
(1.25 is target)
So I started this early in November and its been sitting at 1.010 for about a week.
I tasted it at 1.012 around 7 days ago and it tasted phenomenal (plus some yeast/hop flavors that were suspended since it hadn't cleared). No off flavors to speak of.
Then I tasted yesterday and there is a strange flavor, almost mouth feel. I've gotten this flavor often and I can't describe it perfectly, but I've come to the conclusion that it is probably oxidation. But I can't understand how!
When I take a hydrometer reading, I simply pour out enough beer to test, sometimes I'll take the airlock off so the water in the airlock doesn't get pulled into the beer. So there really is only enough airflow into the beer as there is beer in my hydrometer reading, but I've taken probably 4 hydrometer readings. Is this enough air/oxygen to oxidize my beer and cause some weird off flavors?
I can only describe it as kind of slimy, moldy flavor... I could maybe use wet cardboard but I'm not sure if thats the best fit. IF anyone is in southern california and KNOWS what oxidation tastes like I'd love to send you a sample.