The recipe was a 70 IBU Rye IPA, about 15% rye, using all Amarillo. This was my first AG batch using the municipal water. My water system treats with chloramine, so I added a tiny bit of potassium metabisulfite and some gypsum. Previously I've used bottled water with no additions with good results.
Racked to keg today after a 15 day primary and 5 days of dry-hopping in the secondary and of course had to have a taste. It has a strong ammonia smell and not so strong ammonia taste. Is this the rye or do I have other issues? Fermentation in the mid-60s and fast. No sign of infection in the primary or secondary.
Should I let it condition at room temp for a while or chill and carb? Any other thoughts?
soup
Racked to keg today after a 15 day primary and 5 days of dry-hopping in the secondary and of course had to have a taste. It has a strong ammonia smell and not so strong ammonia taste. Is this the rye or do I have other issues? Fermentation in the mid-60s and fast. No sign of infection in the primary or secondary.
Should I let it condition at room temp for a while or chill and carb? Any other thoughts?
soup