clientsoup
Active Member
I brewed a NEIPA a few weeks ago, and in order to reduce oxidation I did not use a bottling bucket. Instead, my process was:
* Lower the temp of the beer to ~42F
* Weigh out the exact amount of sugar needed (2.14g in this case) on my 20g milligram scale which, theoretically, is accurate to +/- 0.005g
* Add sugar to a bottle
* Fill the bottle with a wand, cap, then invert a few times
What I have found is that bottles of this beer, when I try them (+1 week post bottling) will taste (and look!) completely different. In a "blind test" I can tell one beer from another, even though they're from the same batch. It's weird.
My question is: by bottling directly off my fermented (SS Brewtech brew bucket) using the racking arm, did I bottle different "layers" of beer which resulted in the difference in taste/appearance?
* Lower the temp of the beer to ~42F
* Weigh out the exact amount of sugar needed (2.14g in this case) on my 20g milligram scale which, theoretically, is accurate to +/- 0.005g
* Add sugar to a bottle
* Fill the bottle with a wand, cap, then invert a few times
What I have found is that bottles of this beer, when I try them (+1 week post bottling) will taste (and look!) completely different. In a "blind test" I can tell one beer from another, even though they're from the same batch. It's weird.
My question is: by bottling directly off my fermented (SS Brewtech brew bucket) using the racking arm, did I bottle different "layers" of beer which resulted in the difference in taste/appearance?