I recently brewed my first all grain batch (biab) and wrote out the details of that brewday in another thread . For those who read it you may remember I had a tough time juggling everything and as a result I ended up with way more lactic acid than I wanted (8% malt equivalent in the grist) and a bizarre, panic dose of baking soda to get my pH back into range.
Well, the beer has been cracked open and half of it is gone already! I've also inadvertently become aware of a few things.
At least in the case of this beer, instead of the 8% lactic acid ruining the brew, it actually seemed to add a pleasant, faint tangy sourness which I actually liked. It went well with the bittering and sweetness levels.
Even the sodium from the baking soda added an extra salty dimension I never would have thought to plan, and although being highish (nigh on 125mg/l), strangely works well with the sweetness and isn't overbearing at all.
The better half has been drinking it too and between us this is the consensus.
It's kinda woody and fruity, like citrusy and exotic, with this bitter, sour, salty/sweet thing going on. The first week it was more sweet than bitter, maybe it was too young, but this week the hops are balancing it out a bit more. Aren't hops were supposed to fade with time?
On the whole, I'm fairly pleased and far from being the disaster I feared, it's actually quite nice and I'm quite surprised. I'd even be willing to repeat the recipe, mistakes and all to get exactly the same thing again. I really like it.
I used German Pilsner, 10% Cane Sugar, Magnum, Saaz and EKG. Despite my pH and tempereatures being all over the place it fermented from 1.057 down to 1.010 in a week using Safale T - 58 at 16/17°C (61/63°F)
I don't detect the much talked about peppery spice, clove notes, nor the banana.
What can I say? All the fretting over a botched brew was pointless. Maybe I got lucky this time but maybe this supports the 'never ditch a brew' hypothesis!
It's now pouring a bit clearer than this photo and really the only thing I would like is to have a bit more head retention as it doesn't last long.
Please excuse the brand name on the glass. This isn't a advert and it is indeed my first brew!
Well, the beer has been cracked open and half of it is gone already! I've also inadvertently become aware of a few things.
At least in the case of this beer, instead of the 8% lactic acid ruining the brew, it actually seemed to add a pleasant, faint tangy sourness which I actually liked. It went well with the bittering and sweetness levels.
Even the sodium from the baking soda added an extra salty dimension I never would have thought to plan, and although being highish (nigh on 125mg/l), strangely works well with the sweetness and isn't overbearing at all.
The better half has been drinking it too and between us this is the consensus.
It's kinda woody and fruity, like citrusy and exotic, with this bitter, sour, salty/sweet thing going on. The first week it was more sweet than bitter, maybe it was too young, but this week the hops are balancing it out a bit more. Aren't hops were supposed to fade with time?
On the whole, I'm fairly pleased and far from being the disaster I feared, it's actually quite nice and I'm quite surprised. I'd even be willing to repeat the recipe, mistakes and all to get exactly the same thing again. I really like it.
I used German Pilsner, 10% Cane Sugar, Magnum, Saaz and EKG. Despite my pH and tempereatures being all over the place it fermented from 1.057 down to 1.010 in a week using Safale T - 58 at 16/17°C (61/63°F)
I don't detect the much talked about peppery spice, clove notes, nor the banana.
What can I say? All the fretting over a botched brew was pointless. Maybe I got lucky this time but maybe this supports the 'never ditch a brew' hypothesis!
It's now pouring a bit clearer than this photo and really the only thing I would like is to have a bit more head retention as it doesn't last long.
Please excuse the brand name on the glass. This isn't a advert and it is indeed my first brew!
