I brewed up about 11 gallons of an IPA with an OG of 1.070 6/15/13. The wort was split between a 6.5 gallon bucket and a 7 gallon glass carboy. Both were oxygenated and had two packets of Safole-05 pitched per fermenter. Both were very active, maybe too much oxygen or perhaps the 72F ambient temp of the basement. I had way bigger messes for sure and I kept my baby big beer's fermenters clean during all the fuss. The bucket was opened to inspect and sample on 07/20/13, it was amazing bursting with hop flavor! I didnt write down the FG of the bucket but I think it was around 1.020. Today (07/29/13), I finally got around to transferring to secondary and the bucket had lost all bitterness and had a FG of 1.016. Still tasted fine like a good pale ale but no IPA or anywhere close to the bitterness before or the carboy. The carboy had a FG of 1.022 and still had the amazing hop glory flavor.
Can anyone tell me/guess at what happened to the bucket? I seriously doubt the flavor/aroma hop compounds are so volatile that opening the bucket released them vs the sealed until today carboy and 9 days made that big of a difference.
Bad Andy Brew Haus Typically ~90% efficiency.
Clockmilk IPA v2
Grist
22 lbs 2 Row
1.5 lbs Carahell
2.5 lbs Munich II
Mash
10 mins @ 125F
50 mins @ 151F
5 mins @ 170F
Sparge
~1/2 gallon vinegar to 15 gallons H2O. Never once tasted acetic after fermentation even with much higher concentrations. Its cheap and very available!
Hops 90 minute boil
2.0 oz Chinook in mash
2.0 oz Magnum in mash
2.0 oz Simcoe in mash
2.0 oz Citra in mash
2.0 oz Magnum first wort
1.0 oz Simcoe @ 60 mins
1.0 oz Magnum @ 60 mins
2.0 oz Citra @ 0 mins
1.75 Chinook @ 0 mins
~2 lbs hops/barrel
Adjucts
4g Yeast nutrient @ 10 mins
5 g Irish Moss @10 mins
Yeast
Fermentis Safole-05
Can anyone tell me/guess at what happened to the bucket? I seriously doubt the flavor/aroma hop compounds are so volatile that opening the bucket released them vs the sealed until today carboy and 9 days made that big of a difference.
Bad Andy Brew Haus Typically ~90% efficiency.
Clockmilk IPA v2
Grist
22 lbs 2 Row
1.5 lbs Carahell
2.5 lbs Munich II
Mash
10 mins @ 125F
50 mins @ 151F
5 mins @ 170F
Sparge
~1/2 gallon vinegar to 15 gallons H2O. Never once tasted acetic after fermentation even with much higher concentrations. Its cheap and very available!
Hops 90 minute boil
2.0 oz Chinook in mash
2.0 oz Magnum in mash
2.0 oz Simcoe in mash
2.0 oz Citra in mash
2.0 oz Magnum first wort
1.0 oz Simcoe @ 60 mins
1.0 oz Magnum @ 60 mins
2.0 oz Citra @ 0 mins
1.75 Chinook @ 0 mins
~2 lbs hops/barrel
Adjucts
4g Yeast nutrient @ 10 mins
5 g Irish Moss @10 mins
Yeast
Fermentis Safole-05
