Hi all!
First off all let me say,- I am new to this forum (as a poster, I have read homebrewtalk for quite some time), I am Norwegian, and usually reside in forums from my country. So please excuse any bad english. I also mostly use the metric system, but will try to convert measures to imperial units as best i can.
The question is as follows:
A while back i brewed Biermunchers Centennial Blonde. 5 gallon, all grain.
I followed the recipe exactly, fermented at 68 degrees with Notty.
However, this brew came out horribly! A very hot, boozy, solventy taste completely dominated the beer. It was bottle conditioned, and I even left it alone for 4 months in cold storage, just to see if it would get drinkable. It did not, so I had to dump it.
My method of fermentation is as follows,- I put the fermenting bucket in my (cold) basement, in a little closet made of styrofoam. There it is wrapped in an electric blanket, witch is hooked up to a temperature controlling device (UT-200), with the sensor taped and isolated against the bucket.
This method has worked well for all my previous and later brews, it is just this particular batch that came out undrinkable.
So does anyone have any idea what could have happened?
If there is essential information about the process I forgot to mention here, just ask, and I will supply it as best I can.
Btw,- i brewed this again now, and it will be transfered from fermentation bucket to corny keg tomorrow. The sample i just took tastes great, the only alteration i did this time was swapping Notty for US-05. I normally use liquid yeast, but if the recipe calls for a clean, low ester yeast, i find that US-05's taste profile is so similar to WLP001 i wont bother with liquid yeast and starters.
I allways rehydrate when i use dry yeast.
First off all let me say,- I am new to this forum (as a poster, I have read homebrewtalk for quite some time), I am Norwegian, and usually reside in forums from my country. So please excuse any bad english. I also mostly use the metric system, but will try to convert measures to imperial units as best i can.
The question is as follows:
A while back i brewed Biermunchers Centennial Blonde. 5 gallon, all grain.
I followed the recipe exactly, fermented at 68 degrees with Notty.
However, this brew came out horribly! A very hot, boozy, solventy taste completely dominated the beer. It was bottle conditioned, and I even left it alone for 4 months in cold storage, just to see if it would get drinkable. It did not, so I had to dump it.
My method of fermentation is as follows,- I put the fermenting bucket in my (cold) basement, in a little closet made of styrofoam. There it is wrapped in an electric blanket, witch is hooked up to a temperature controlling device (UT-200), with the sensor taped and isolated against the bucket.
This method has worked well for all my previous and later brews, it is just this particular batch that came out undrinkable.
So does anyone have any idea what could have happened?
If there is essential information about the process I forgot to mention here, just ask, and I will supply it as best I can.
Btw,- i brewed this again now, and it will be transfered from fermentation bucket to corny keg tomorrow. The sample i just took tastes great, the only alteration i did this time was swapping Notty for US-05. I normally use liquid yeast, but if the recipe calls for a clean, low ester yeast, i find that US-05's taste profile is so similar to WLP001 i wont bother with liquid yeast and starters.
I allways rehydrate when i use dry yeast.