Dane
Active Member
- Joined
- Nov 5, 2008
- Messages
- 38
- Reaction score
- 2
I've made this recipe a total of 4 times and have dumped 3 of them, and these are 10 gallon batches. Here is what I did each time
1. 1.042 kegged after 15 days, 30psi for 3 days, served. It has a metallic/astringent aftertast, great nose but twangy. I imagined it to be much softer and subtle with slight hints of hops. My brewing methods, sanitation, kegging are all sound, leaves me to think this is a carbonation problem, a little to fast for a subtle beer.
2. Same as before but changed the hop additions up, cent/casc/cent/casc. This actually turned out better. I added a hop addition to the secondary, and kegged it at 30psi for 3 days. This actually came out great and I drank all 10 gallons
3. Boosted the grain bill a bit but came out with the same metallic wtf taste. I used a different yeast, a house yeast from a local brewery. Now I start to think it may be my counterflow chiller or my lines. I completely revamped my brewery with new lines, a new terminator, new water purifier, whatever I possibly could. And yes I dumped this one too
4. Ok, new stuff, fresh ingredients, great water time to brew. Fermented 10 days in controlled cooler, secondary then crash cooled in another 10. One I added strawberry's to and kegged them both up. I was subtle on the carbonation this time, around 15 psi for 7 days. IT TASTE LIKE THE SAME ****!
I've invested so much money and time into this recipe and am completely baffled as to why I cannot brew this. I've made many many batches in between, one placed silver, but this one I throw in the towl. I read all the review's of this recipe many times but it just didn't work for me. My honest conclusion, this is a very delicate recipe (it's a blonde) and everything needs to be spot on. Water should be good, mash temps, fermentation temps, good yeast, and carb it up slowly. But you know what, I did all that and it still tasted like shiza.
I welcome any suggestion, question, or explanation as to why this does not work for me, I've got the blonde blues
1. 1.042 kegged after 15 days, 30psi for 3 days, served. It has a metallic/astringent aftertast, great nose but twangy. I imagined it to be much softer and subtle with slight hints of hops. My brewing methods, sanitation, kegging are all sound, leaves me to think this is a carbonation problem, a little to fast for a subtle beer.
2. Same as before but changed the hop additions up, cent/casc/cent/casc. This actually turned out better. I added a hop addition to the secondary, and kegged it at 30psi for 3 days. This actually came out great and I drank all 10 gallons
3. Boosted the grain bill a bit but came out with the same metallic wtf taste. I used a different yeast, a house yeast from a local brewery. Now I start to think it may be my counterflow chiller or my lines. I completely revamped my brewery with new lines, a new terminator, new water purifier, whatever I possibly could. And yes I dumped this one too
4. Ok, new stuff, fresh ingredients, great water time to brew. Fermented 10 days in controlled cooler, secondary then crash cooled in another 10. One I added strawberry's to and kegged them both up. I was subtle on the carbonation this time, around 15 psi for 7 days. IT TASTE LIKE THE SAME ****!
I've invested so much money and time into this recipe and am completely baffled as to why I cannot brew this. I've made many many batches in between, one placed silver, but this one I throw in the towl. I read all the review's of this recipe many times but it just didn't work for me. My honest conclusion, this is a very delicate recipe (it's a blonde) and everything needs to be spot on. Water should be good, mash temps, fermentation temps, good yeast, and carb it up slowly. But you know what, I did all that and it still tasted like shiza.
I welcome any suggestion, question, or explanation as to why this does not work for me, I've got the blonde blues