mychalg9
Well-Known Member
I'll try to give as much detail as possible: I did my first AG 4 weeks ago and just bottled yesterday. I used the BIAB method. I used 10# Maris Otter, and 4 oz cascade (1 oz @ 60, 15, 5, dry hop). After the first week of fermenting, the beer/wort tasted great when i took a sample for a hydro reading. The next week it tasted sour and dry. Ive never tasted M.O. so not sure how "off" this flavor is. After the third week, I dry hopped and yesterday I bottled, and it still had the sour dry taste. I realize the dryness probably came from my mash temp, which i tried to keep steady at around 155, but it fluctuated a bit. Every 10-15 min I had to turn the burner on for 60 sec or so to raise the temp. Im not sure about the sourness though. I did notice a lot of trub in the fermenter (1 gal) after I racked to my bottling bucket. I did not strain the wort from pot to fermenter, I just put everything in to ferment. I've read that BIAB will have a lot of trub. Would the extra material in the boil lead to tannin extraction? I sanitized pretty well so I dont think an infection is the issue. Oh, the yeast was US-05 and the ferment temp was 68-70F. OG: 1.048 FG: 1.008