IloveWorts
Well-Known Member
Ok, so brewed up 6 gals an amber ale and its day 5 of fermentation. The first couple days the fermenter smelled great nice and malty yeasty and just regular fermentation. It did take off and the blow off tube was going crazy for a day or two but no air leaks. Now its day 5 and i'm tasting it and it smells like estery/boozy but not in a good way. I've tasted it every day and this is the first its not tasting sweet but not tasting malty or anything. I wouldn't say it had any fruity taste or smell but more of an odd sweetness and sharp spice from booze.
My question is should I up the temp a bit so that it can begin to clean itself up or just leave it alone? Should I see if the taste mellows out in the next few days? It was very nicely malty earlier but now the yeast made it taste all harsh (will be really bad if it gets worse but really not too bad but I can tell if it keeps going)
Just wanted to get some opinions. Brewed with RO water with 4 grams gypsum 2 grams salt and 2 grams calcium chloride
9 of 2 row briess
1.5 of Crystal 60
.5 special roast
mash at 150
1 oz cascade @ 60 min
.5 Columbus @ 5 min
1.5 Simcoe @ 5 min
two packs of WYeast 1056 @ 66 for 2 days 68-69 for 3 days now??
My question is should I up the temp a bit so that it can begin to clean itself up or just leave it alone? Should I see if the taste mellows out in the next few days? It was very nicely malty earlier but now the yeast made it taste all harsh (will be really bad if it gets worse but really not too bad but I can tell if it keeps going)
Just wanted to get some opinions. Brewed with RO water with 4 grams gypsum 2 grams salt and 2 grams calcium chloride
9 of 2 row briess
1.5 of Crystal 60
.5 special roast
mash at 150
1 oz cascade @ 60 min
.5 Columbus @ 5 min
1.5 Simcoe @ 5 min
two packs of WYeast 1056 @ 66 for 2 days 68-69 for 3 days now??