Champurrado
Well-Known Member
I've been all grain brewing for a few years now - time flies. And although my aspirations are high, my results, at least to me, don't meet my standards. I have many fans who expertly blow warm air where the sun don't shine for a bottle or two of my brew. I doubt their sincerity or their taste or both.
Here's my dilemma - i can't seem to shake the sharp after-taste I get in all but one of my batches. One time, a friend gave me a recipe for a porter that I fermented at 62 degrees. Taste great - foams all over creation when you open the bottles.
Oh, my technique: Grind my own grain in a barley crusher, batch sparge in a ten gallon igloo with a false bottom. Generally do a 60 minute boil. Immersion chill to 70 degrees. Use fresh yeast that's been accelerated with a two litre starter.
I've tried longer fermentation per the Rev. Short Fermentation per somebody else. Racking with CO2 to cut down on oxidation. More hops, less hops. Waving a chicken bone over the boil for three minutes.
I'm out of ideas. My ideal beer is sixpoint sweet action. Sierra Nevada Harvest Fresh hops, Capt. Lawrence Pale Ale. All great, all clean.
I'm looking for that clean, kiss of Hops taste that these fine brewers produce without the sharp aftertaste that I seem to be getting.
I have all the stuff to make beer - I can make beer. Now I want to bump it up and make something really great.
As always - very appreciative of the Forum and its generous members.
Cheers.
Here's my dilemma - i can't seem to shake the sharp after-taste I get in all but one of my batches. One time, a friend gave me a recipe for a porter that I fermented at 62 degrees. Taste great - foams all over creation when you open the bottles.
Oh, my technique: Grind my own grain in a barley crusher, batch sparge in a ten gallon igloo with a false bottom. Generally do a 60 minute boil. Immersion chill to 70 degrees. Use fresh yeast that's been accelerated with a two litre starter.
I've tried longer fermentation per the Rev. Short Fermentation per somebody else. Racking with CO2 to cut down on oxidation. More hops, less hops. Waving a chicken bone over the boil for three minutes.
I'm out of ideas. My ideal beer is sixpoint sweet action. Sierra Nevada Harvest Fresh hops, Capt. Lawrence Pale Ale. All great, all clean.
I'm looking for that clean, kiss of Hops taste that these fine brewers produce without the sharp aftertaste that I seem to be getting.
I have all the stuff to make beer - I can make beer. Now I want to bump it up and make something really great.
As always - very appreciative of the Forum and its generous members.
Cheers.