Virginia_Ranger
Well-Known Member
I did an NEIPA recently O.G. 1.060 and the homebrew store was out of the yeast I needed and it had to be brewed that day so I pitched RVA Hoptopper 2 1/2 months old with no starter (I knew better and said YOLO).
Resulting beer is very fusel tasting which I can only think is due to stressed yeast. The only thing I can not wrap my head around is that its mud brown. I tried a few new things this batch per Scott Janish's writings:
Added dry hops to keg at start for fermentation
Dry hopped 2 1/2 days into fermentation
I ferment under 10 psi so oxidization has never really been an issue but man this beer is ugly. I am in the process of cold crashing, then will dry hop in keg but I'm not very hopefully this one will make a turn around.
Any thoughts on what could have made such a hot, jet fuel, muddy beer outside my obvious yeast mistake?
Resulting beer is very fusel tasting which I can only think is due to stressed yeast. The only thing I can not wrap my head around is that its mud brown. I tried a few new things this batch per Scott Janish's writings:
Added dry hops to keg at start for fermentation
Dry hopped 2 1/2 days into fermentation
I ferment under 10 psi so oxidization has never really been an issue but man this beer is ugly. I am in the process of cold crashing, then will dry hop in keg but I'm not very hopefully this one will make a turn around.
Any thoughts on what could have made such a hot, jet fuel, muddy beer outside my obvious yeast mistake?