cyanmonkey
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What did you for pH correction?
Beer was under pressure for 5 or 6 months before being bottled (with a BeerGun). No, hardly any foaming at all.
Infection?
I won't rule it out but it tastes fine. Good, in fact. No foaming, off-aroma's or flavors. Maybe they'll develop as it ages if that's the case. I'll open another soon and see if it's changing at all.
This is the bottle. I snapped a quick pic. Like I mentioned, it was very much like pouring a soda. CO2 escaping creates a brief head but after it has sat, it appears flat, even though it's not.
I brewed a version of this back in MAR 2015, aged in a keg for some time and bottled about a month ago. I've cracked (2) so far and both have a head issue. They pour like soda. By that, the CO2 is releasing violently while poured creating a head and then quickly dissipates and appears flat (it's not). It has a peculiar mouthfeel I think can be attributed to this issue as well. Any ideas?
9# Belgian Pilsner
8# Belgian Pale
2# Dark Candi Sugar
1# Cane Sugar
0.50oz Warrior 60m
1.00oz Hallertauer 30m
1.00oz Styrian 15m
1.00 tsp Yeast Nutrient 5m
WY1762
Mashed 90m at 148°. Fermented at 68° ambient for (3) days, then increased temps to 73°/76°/80°/84°. Rested a week at 84° then returned to 68° ambient for duration of aging. Racked to secondary after (4) weeks. Carbed to ~3.0 volumes.
Did you follow the recipe? I had a stout that was well carbonated but had no head. I used 2lb of oats in it, and their oils killed the head formation.
You didn't use oats, I suppose?
Not to be unhelpful, but how does the beer taste? Least we forget, the head of a beer is window dressing...
FANTASTIC! I've handed out a couple of bottles to beer buds. All have enjoyed it and two commented that it may be the best quad they've ever had. One asked if he could come over next brew day to watch the magic. My brew partner gets annoyed with me because I'm hypercritical, but I honestly just want things exactly as I've thought it out in my head. If something is off, I'd like to know how to fix it!!
I poured another last night with the same issue. Could be my grain? Could be my BeerGun (cleaning agent?)? Could be my bottles? I'm just not sure. I also bottled a bourbon impy stout at the same time and it's head is perfect. I'll rebrew sometime and see if it is any different.
Thx for all the troubleshooting help everyone.
Could a helpful friendly fellow brewer calculate vials and how big a starter I need for a half batch (shopping)?
I Only have my iPhone with me and mrmalty only works with flash.
Is wlp530 a slow goer? I pitched a week ago and it went off like a rocket messing up my fermentation chamber. It now plopps like every 10 seconds and seems most active. How long has your wlp530 fermented on this recipe?
Tested another one right now, sure it's already good but I think some age is worth wait!
I think I prefer rochefort 10 clone (from csi Web site) despite I had poor attenuation on this one!
But I also prefer rochefort 10 than westvleteren 12! Thanks csi for this recipes !
Here the rochefort 10 clone
Tested another one right now, sure it's already good but I think some age is worth wait!
I think I prefer rochefort 10 clone (from csi Web site) despite I had poor attenuation on this one!
But I also prefer rochefort 10 than westvleteren 12! Thanks csi for this recipes !
Here the rochefort 10 clone
I have the saq pious version fermenting now...and am going to do the CSI version next. I just sampled the saq version at five days, 1.012 gravity and it is very astringent. It is really bitter, strong and with no hint of dried or dark fruits or gentle spice. Its just all over the board and not tasty.
I am looking for this to be consumed starting 12/16 so its a long long way away from consumption.
I have made big heavy stouts in the past, but they generally were young and yummy after fermentation...horrible during aging, but then settled after 6-12 months depending on the beer. I assume this beer will come into its own, but was wondering if others had similar experiences when it was extremely young.
I did have a temp spike at the 24 hour mark that had the temp of a thermowell at 86 when I got home from work. It hadn't completely taken off before I left in the morning and was hovering at 78. It spiked while out of the house for work so I bet it was a couple hours at that higher temp.
I know its too soon to fret but wanted to see what others were tasting immediately after primary.
You could have mashed with a high pH and extracted tannins. Did you do the specialty grain version or the version with the syrup?
Also, it's only 5 days in. Yeast can cause astringency, as well.
I use mash 5.2 stabilizer and have neutral well water and haven't detected tannins in other brews but it's possible.
First, 5.2 stabilizer does not actually work in lowering or controlling mash pH. Just put it in the trash and forget about it. Second, the pH of your water has little importance. The primary parameter you want to know about your water is the amount of alkalinity. You're probably going to want to pick up some lactic acid (or acidifier of your choice) if you want to get control over your mash pH. I strongly suspect that you had a higher than optimal mash pH.
Read this for a start:
https://www.homebrewtalk.com/showthread.php?t=198460
It's been almost 2 weeks since I brewed up this recipe and unfortunately I'm sitting quite a bit high still at 1.018. I ran a Forced Fermentation Test and I was able to get down to 1.011 so I'm thinking that I must have just not pitched enough yeast or had enough pure O2 in there or something. My OG was significantly higher than anticipated (1.105'ish) so maybe 1.018 is fine but I think I should be able to get drier.
My temperature control was right in line with the recipe, ending at 80F and now it has been sitting at about 75F for the last week'ish hoping the FG would drop further but it hasn't.
In either case, what's the best path forward? Step up some 3787 to higher and higher gravity and then pitch it? Start conditioning where it is now? Pitch some WLP099 and see how it goes? I'm open to all suggestions!
That's always a difficult question, but at that OG the beer may be done, especially if the krausen has fallen and it is clear. Re-pitching may bring it down, I've personally had mixed results.
I kegged a batch around 1.018 once and my wife loved it. I found it too sweet but after some time it either grew on me or became better.
I bought some WLP099 once but never used it. It would be a good experiment to use it on a portion of the batch, but I have no idea how that would turn out.
Let us know how you make out. Good luck.
That's always a difficult question, but at that OG the beer may be done, especially if the krausen has fallen and it is clear. Re-pitching may bring it down, I've personally had mixed results.
I kegged a batch around 1.018 once and my wife loved it. I found it too sweet but after some time it either grew on me or became better.
I bought some WLP099 once but never used it. It would be a good experiment to use it on a portion of the batch, but I have no idea how that would turn out.
Let us know how you make out. Good luck.
WLP099 will definitely drop that gravity, but it may dry it out too much.
Thanks for the replies! I harvested some initially harvested some 3787 from starter so I'm going to use that and build it up a bit to see if it'll bring it down some more. Even just getting below 1.015 would be fine with me.
I'll post an update as soon as I've got some results!
When is the candi syrup added to this? During the mash or boil? Towards the end of the boil right?
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