Did my first BIAB for a Belgian Wit a few weeks ago
Everything sanitized
Recipe followed
Fermented for 2 weeks at 65 degrees, bottled for 2 weeks and a small subset i.e 12 bottles have been in the fridge now for a week
Kicking myself since I made the newbie mistake of not paying close attention to the mashout temp. Was 180 before I realized it was too high. Grains were steeping for 15 min
Took a bottle out of the fridge for an early taste
Nice aroma and color and flavor is there but it's a little sour/astringent
Can I attribute that to the high mashout temp or is 3 weeks (2 bottle. 1 fridge) after fermentation too early to tell for a wit ?
I'll leave it in the fridge for another week and try again, but instead should I really be leaving it in a cool dark place instead ?
Are we talking weeks or months here or just put it down to experience ?
Everything sanitized
Recipe followed
Fermented for 2 weeks at 65 degrees, bottled for 2 weeks and a small subset i.e 12 bottles have been in the fridge now for a week
Kicking myself since I made the newbie mistake of not paying close attention to the mashout temp. Was 180 before I realized it was too high. Grains were steeping for 15 min
Took a bottle out of the fridge for an early taste
Nice aroma and color and flavor is there but it's a little sour/astringent
Can I attribute that to the high mashout temp or is 3 weeks (2 bottle. 1 fridge) after fermentation too early to tell for a wit ?
I'll leave it in the fridge for another week and try again, but instead should I really be leaving it in a cool dark place instead ?
Are we talking weeks or months here or just put it down to experience ?