Hey Everyone.
New to the forum and back into home brewing after a 15 year hiatus.
Enjoying (or trying to) my 3rd batch - the Sierra Madre extract kit from Northern Brewer. I'm not exactly sure how to describe what I'm tasting, but if this is supposed to be in the Sierra Nevada ballpark, something went wrong. The aroma is on the sweet side. And there's a clear aftertaste that seems to be an equal mix of sweetness and bitterness - but they're not getting along.
Not sure what may have gone wrong - or if this is what I'm supposed to be tasting. Here's a recap:
* 3 gallon boil; topped off in the primary. (Just upgraded to a pot that will allow a full boil on my next batch so I'm interested to see what effect that will have. Have read that it helps.)
* Cooled in an ice bath. 190 to 80 in 20 minutes. Dropped to mid-70s in primary by the time I pitched. (Due to added room temp water.)
* Dry yeast for this batch. (Used a liquid in a Chinook IPA that's ready to bottle so also curious to see what kind of difference this makes.)
* 2 weeks primary, 4 weeks secondary, 3 weeks in the bottle all in the basement at roughly 68 degrees
* OG 1.048, FG 1.012
Thoughts? Hit me.
New to the forum and back into home brewing after a 15 year hiatus.
Enjoying (or trying to) my 3rd batch - the Sierra Madre extract kit from Northern Brewer. I'm not exactly sure how to describe what I'm tasting, but if this is supposed to be in the Sierra Nevada ballpark, something went wrong. The aroma is on the sweet side. And there's a clear aftertaste that seems to be an equal mix of sweetness and bitterness - but they're not getting along.
Not sure what may have gone wrong - or if this is what I'm supposed to be tasting. Here's a recap:
* 3 gallon boil; topped off in the primary. (Just upgraded to a pot that will allow a full boil on my next batch so I'm interested to see what effect that will have. Have read that it helps.)
* Cooled in an ice bath. 190 to 80 in 20 minutes. Dropped to mid-70s in primary by the time I pitched. (Due to added room temp water.)
* Dry yeast for this batch. (Used a liquid in a Chinook IPA that's ready to bottle so also curious to see what kind of difference this makes.)
* 2 weeks primary, 4 weeks secondary, 3 weeks in the bottle all in the basement at roughly 68 degrees
* OG 1.048, FG 1.012
Thoughts? Hit me.