8 IBUs for the first batch second is under 4.
ECY20 and virtually no acid?
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8 IBUs for the first batch second is under 4.
What temp are you fermenting at? I have mine in my basement which is 63 with a heat wrap around it. So 73ish?
505-Brewer
Well-Known Member
Primary was treated like an ale fermenting sub 70 degrees. Prob about 65 F if I recall. Was tart smelling early on and at pH 3.0 within 4 weeks. I only mashed hopped. Super delicious. Was tempted to keg it then. Its still sitting on the cake with a decent bubbly pellicle. Prob about 68-70 in the den. I did split batch. Half got full pitch the other half got well .....a half pitch. The latter tasted better.
Haven't done ToD yet. Work and travel keeping me preoccupied.
Haven't done ToD yet. Work and travel keeping me preoccupied.
I almost mashed my hops this time. First batch had 2 oz saaz @ 5 min and the second had 1 oz aged saaz and .5 oz crystal @ 5 min.
I though maybe by fermenting at a higher ferm temp the wild yeats's would take over more but I guess we shall see... I'll post an update in about a week or so when its a couple weeks in and primary is winding down.
I though maybe by fermenting at a higher ferm temp the wild yeats's would take over more but I guess we shall see... I'll post an update in about a week or so when its a couple weeks in and primary is winding down.
Pole
Well-Known Member
Anyone else see a decrease in sourness between 8 and 15 months of aging? I brewed a Consecration clone in March 2015. When I tasted it in November (8 months,) I got a nice acidity and complexity, so I added 2 1/2 lbs zante currents and let it sit for another 7 months, 15 months total. I tasted it again this morning, and picked up almost no acidity. The only difference this time around was I let the sample sit in the fridge for about 20 minutes.
Not sure if this is a lost cause, or if it'll magically turn around after packaging. Anyone have any insight?
Not sure if this is a lost cause, or if it'll magically turn around after packaging. Anyone have any insight?
505-Brewer
Well-Known Member
Mine is only about 6 months in. I have noticed (in general) that the acidity can soften over time making the beer seem less acidic and more drinkable. Do you have any quantitative data like pH or titratable acidity? I know flavor is the most important parameter but such values can be helpful. I'd be curious if those values are still acidic even though the flavor is not. I'd sample it warm and see what you think.
Pole
Well-Known Member
Unfortunately I don't have any quantifiable data. (Note to self: get a damn pH meter already.) Thanks for the comments though, I just found it odd, but at least it isn't unheard of. I'll take another sample before I keg it in 2 weeks and try it warm.
505-Brewer
Well-Known Member
I do wonder about a malty sour over time. Taking on the aged character of a malty beer (raisin, port etc.) may also lessen the sour perception. Dunno. Just a thought.
Pole
Well-Known Member
Yeah, and I was wondering if just the addition of the currants was enough to lower the perceived acidity. We'll see how it goes and do a side by side with the real deal after it has been carbed.
OP
OP
I'd say it depends on pasteurization. Flemish Ales are a good example. Aged (pasteurized) Rodenbach or Liefmans I'd agree with that. But Panil Barriquee or other unpasteurized version is different in my (limited) experience. Unpasteurized ones still show the aged notes eventually (not that they're unwelcome, had an older Consecration earlier this year that was great and had those oxidized notes to it) just takes longer, I'd say. I think Brett does a great job scavenging small bits of oxidation, which is what causes those port/sherry charaters. Most sours are low hop anyway, so almost by definition "malty".
