ricknewsom
Member
Background: Spring water, US-05 re-hydrated yeast, extract recipe with steeping grains, Warrior and Cascade hops, clean, sanitized stainless fermenter with temp control and our standard OCD sanitation regime all around, fermented at 66 degrees. Have successfully brewed this recipe several times with good results.
This time, cloves. Subtle, but there. The clove taste was present when I tasted it flat and warm out of the fermenter, and from the keg after cold and carbed.
Quandary: I was in the middle of brewing an amber ale when I discovered the cloves. I had intended to re-use some of the harvested yeast all along and had no backup plan, so I harvested the yeast from the clove fermenter, and pitched about a pint of yeast slurry into that day's amber. The amber ale is finished now, and when I just tasted it flat and warm from the fermenter, it tasted fine, with absolutely no clove flavor at all.
Thoughts?
This time, cloves. Subtle, but there. The clove taste was present when I tasted it flat and warm out of the fermenter, and from the keg after cold and carbed.
Quandary: I was in the middle of brewing an amber ale when I discovered the cloves. I had intended to re-use some of the harvested yeast all along and had no backup plan, so I harvested the yeast from the clove fermenter, and pitched about a pint of yeast slurry into that day's amber. The amber ale is finished now, and when I just tasted it flat and warm from the fermenter, it tasted fine, with absolutely no clove flavor at all.
Thoughts?
