Hey all,
So. I just took an apa - Jamils apa from BCS to be exact - off the yeast after 13 days in primary. after checking my gravity (1.010) i tasted. it tasted good at first, but had an alcoholic, vodkaish, flavor. Thats what folks consider "hot" falver, correct? My OG was 1.060. I was wondering if there was anyway to fix this flavor or am i stuck with it?
I think the problem might have been that i let it ferment too high. my swamp cooler was full, so that was out. I just kept my room at 60F. I did notice the temp on the carboy creep up to 85... so maybe thats where the bozey taste comes from?
Either way, was hoping maybe a dryhop would help this out. open to any suggestions, as this is only batch 12 in my all grain experience.
Thanks yall!
Cheers!
So. I just took an apa - Jamils apa from BCS to be exact - off the yeast after 13 days in primary. after checking my gravity (1.010) i tasted. it tasted good at first, but had an alcoholic, vodkaish, flavor. Thats what folks consider "hot" falver, correct? My OG was 1.060. I was wondering if there was anyway to fix this flavor or am i stuck with it?
I think the problem might have been that i let it ferment too high. my swamp cooler was full, so that was out. I just kept my room at 60F. I did notice the temp on the carboy creep up to 85... so maybe thats where the bozey taste comes from?
Either way, was hoping maybe a dryhop would help this out. open to any suggestions, as this is only batch 12 in my all grain experience.
Thanks yall!
Cheers!