jack_a_roe
Well-Known Member
- Joined
- Feb 5, 2013
- Messages
- 260
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- 9
I brewed up a dechutes obsidian stout a couple weeks ago in my new fastferment conical fermenter and tried it out today and was pretty disappointed with whats goin on.
So it tastes like it's got a big alcohol bite, real hot, and it was only supposed to be ~6% ABV. (fermented wyeast 1028 @ ~63) It's also got something else going on as well on top of that I can't quite put my finger on. It's almost tart like and the beer has what seem like NO body which seems pretty odd considering the style and mash temp (154).
I was worried about the top not being completely closed during fermentation because the screw cap is a complete pain to get on all the way. Would it be possible to get oxidation from that? or would you need a bigger opening for such a thing like the top being completely off?
I also ground my grain finer than I normally do...didn't think it was really THAT overdone but there was a good amount of dust I noticed while milling...but that could be tannins if overdone if i'm not mistaken?
So it tastes like it's got a big alcohol bite, real hot, and it was only supposed to be ~6% ABV. (fermented wyeast 1028 @ ~63) It's also got something else going on as well on top of that I can't quite put my finger on. It's almost tart like and the beer has what seem like NO body which seems pretty odd considering the style and mash temp (154).
I was worried about the top not being completely closed during fermentation because the screw cap is a complete pain to get on all the way. Would it be possible to get oxidation from that? or would you need a bigger opening for such a thing like the top being completely off?
I also ground my grain finer than I normally do...didn't think it was really THAT overdone but there was a good amount of dust I noticed while milling...but that could be tannins if overdone if i'm not mistaken?