fendersrule
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I'm trying to work on an issue that I've run into from time to time. It tends to only happen to me when I make amber-colored beers. Curious on what the common culprits are. I BIAB, and I also bottle-prime.
My latest batch was a Manny's Pale ale clone.
If I pour the beer from the bottle to the glass (like usual and carefully), I get a nice head and proper color. The taste however has a little bit of "dry-ness", but not really malty as it should be.
If I however, "dump" the beer (sloppy pour) into the glass until I fill up the glass (have to wait on beer to foam down, so it takes some time) the malt flavor is all of a sudden there, and the beer tastes better. Basically, I'm de-carbing the beer.
1) I use a kitchen scale in a glass bowl to measure priming sugar. I use an online calculator that takes into beer size and temp. I think for this beer I used 2.4-2.8 co2 level. Cannot recall exactly, but it was probably about 3.6Oz or so of dextrose (boiled in a 1/2 cup or so of water) for bottling day. I may consider using a plastic bowl?
2) I did dry-hop this beer (can't notice it too much, like usual) about 5-7 days after fermentation. I've been considering dry-hopping while fermentation is still active as the last measure I can take to reduce oxygen. Is it just better practice to dry-hop on the tail-end of fermentation, as opposed to waiting until fermentation is over?
3) My bottles are not "gushers". I can pop the tab, and let it sit without any foaming.
4) I mashed this beer at about 154-156--I'd have to look specifically but it was definitely in the appropriate range. I typically mash for 1.5 hours.
5) I do not do a "hard boil". I do a "good" boil, but not a hard boil.
7) I typically do squeeze the bag towards the very very end to get the last several cups out. I don't spend a long time doing it, just about 30 seconds to get all the large running's out.
8) I typically slightly overpitch every batch I do. About 1.5 packets of dry yeast is what I typically do.
9) Beer always tastes great on bottling day for sampling.
This Manny's Pale Ale came in at about 1.013-1..014 I believe.
My latest batch was a Manny's Pale ale clone.
If I pour the beer from the bottle to the glass (like usual and carefully), I get a nice head and proper color. The taste however has a little bit of "dry-ness", but not really malty as it should be.
If I however, "dump" the beer (sloppy pour) into the glass until I fill up the glass (have to wait on beer to foam down, so it takes some time) the malt flavor is all of a sudden there, and the beer tastes better. Basically, I'm de-carbing the beer.
1) I use a kitchen scale in a glass bowl to measure priming sugar. I use an online calculator that takes into beer size and temp. I think for this beer I used 2.4-2.8 co2 level. Cannot recall exactly, but it was probably about 3.6Oz or so of dextrose (boiled in a 1/2 cup or so of water) for bottling day. I may consider using a plastic bowl?
2) I did dry-hop this beer (can't notice it too much, like usual) about 5-7 days after fermentation. I've been considering dry-hopping while fermentation is still active as the last measure I can take to reduce oxygen. Is it just better practice to dry-hop on the tail-end of fermentation, as opposed to waiting until fermentation is over?
3) My bottles are not "gushers". I can pop the tab, and let it sit without any foaming.
4) I mashed this beer at about 154-156--I'd have to look specifically but it was definitely in the appropriate range. I typically mash for 1.5 hours.
5) I do not do a "hard boil". I do a "good" boil, but not a hard boil.
7) I typically do squeeze the bag towards the very very end to get the last several cups out. I don't spend a long time doing it, just about 30 seconds to get all the large running's out.
8) I typically slightly overpitch every batch I do. About 1.5 packets of dry yeast is what I typically do.
9) Beer always tastes great on bottling day for sampling.
This Manny's Pale Ale came in at about 1.013-1..014 I believe.
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