A few months ago I went to the brew store to pick up some Chico. For some reason, I thought I might try something different and got some 1272 instead.
After a series of single hop IPAs, I was ready to bring all the knowledge together and make a really good IPA. Unfortunately, I missed my OG by 10 points due to a bad crush. I ended up adding some extra strong wort to the fermenter a few days later to hit the right gravity. I hit it with a massive dry hop of Simcoe, Sorachi Ace, and Citra and then bottled it up. I neglected to cold crash.
Despite a wonderful hop aroma, the beer was terrible. It had a tannic, dry bite that was either due to suspended yeast or being too-recently dry hopped. It was cloudy, too. I figured some time would help. Over a month later, it was still cloudy and had the same mouth-puckering taste. Also, the hop aroma was gone. It was even worse.
I also used 1272 to make an ESB-APA hybrid for a party. Come time for the party, it had the same tannic bite and was cloudy. Time doesn't seem to be fixing this one either.
On the IPA, I chalked up the cloudiness and bite to the wonky fermentation process. However, no amount of time or cold-crashing would save this beer. It wasn't a green hop bite that many dry-hopped beers have for a little while, because time would have fixed that.
On the pale ale, the process was smooth. This time I cold-crashed before kegging. I was very careful to keep yeast out of this beer. It still tastes awful.
What the hell is wrong with this yeast? I have four beers, two of them keg beers for two different friends' parties, made with this stupid yeast. My hopes are pretty low.
As a point of reference, two of my Chico IPAs have gotten medals at comps. I am totally blaming the yeast on this one.
After a series of single hop IPAs, I was ready to bring all the knowledge together and make a really good IPA. Unfortunately, I missed my OG by 10 points due to a bad crush. I ended up adding some extra strong wort to the fermenter a few days later to hit the right gravity. I hit it with a massive dry hop of Simcoe, Sorachi Ace, and Citra and then bottled it up. I neglected to cold crash.
Despite a wonderful hop aroma, the beer was terrible. It had a tannic, dry bite that was either due to suspended yeast or being too-recently dry hopped. It was cloudy, too. I figured some time would help. Over a month later, it was still cloudy and had the same mouth-puckering taste. Also, the hop aroma was gone. It was even worse.
I also used 1272 to make an ESB-APA hybrid for a party. Come time for the party, it had the same tannic bite and was cloudy. Time doesn't seem to be fixing this one either.
On the IPA, I chalked up the cloudiness and bite to the wonky fermentation process. However, no amount of time or cold-crashing would save this beer. It wasn't a green hop bite that many dry-hopped beers have for a little while, because time would have fixed that.
On the pale ale, the process was smooth. This time I cold-crashed before kegging. I was very careful to keep yeast out of this beer. It still tastes awful.
What the hell is wrong with this yeast? I have four beers, two of them keg beers for two different friends' parties, made with this stupid yeast. My hopes are pretty low.
As a point of reference, two of my Chico IPAs have gotten medals at comps. I am totally blaming the yeast on this one.