maltoftheearth
Well-Known Member
I have brewed 50 plus beers prior to this year, lots of highs and lows but getting much more consistent and the overall product getting much better. Until this summer:
Porter - mashed the dark grains too long and got a puckeringly astringent beer. Undrinkable, can't even mix it with anything.
Imperial Stout - stuck fermentation at 1.035, first time this has ever happened. Dropped in beano and it dropped to 1.020, I'll be heating it to 135 for 15 minutes today in order to render the enzymes inert. It currently has little flavor, I think due to the continued fermentation, so if it is at all passable I am pumping it through a hop rocket with coffee beans and cocoa nibs. I am not too hopeful of this turning-out well.
Saison - tastes sour and yeasty, possibly infected or possibly too much exposure to oxygen. I am letting set in the keg another couple of weeks before committing to dumping it.
Ballantine IPA clone - from pp 240 of Mitch Steele's IPA Book. Where it instructs the reader to add .2 oz of gypsum per gallon ... Don't do it. My $35 of ingredients brewed a bitter beer that causes diarrhea. I'll share the responsibility with Mr. Steele for this one, he should have proofread his book and I should have looked at what others have done with gypsum in their recipes.
Argh!
Wait, one more! I brewed a Belgian Wit Ipa with Galaxy hops two weeks ago, damn it smelled good. Walked away from the wort transferring into the carboy so I could clean something outside. Walked back in to see 2 gallons of wort streaming down my kitchen floor at me.
Porter - mashed the dark grains too long and got a puckeringly astringent beer. Undrinkable, can't even mix it with anything.
Imperial Stout - stuck fermentation at 1.035, first time this has ever happened. Dropped in beano and it dropped to 1.020, I'll be heating it to 135 for 15 minutes today in order to render the enzymes inert. It currently has little flavor, I think due to the continued fermentation, so if it is at all passable I am pumping it through a hop rocket with coffee beans and cocoa nibs. I am not too hopeful of this turning-out well.
Saison - tastes sour and yeasty, possibly infected or possibly too much exposure to oxygen. I am letting set in the keg another couple of weeks before committing to dumping it.
Ballantine IPA clone - from pp 240 of Mitch Steele's IPA Book. Where it instructs the reader to add .2 oz of gypsum per gallon ... Don't do it. My $35 of ingredients brewed a bitter beer that causes diarrhea. I'll share the responsibility with Mr. Steele for this one, he should have proofread his book and I should have looked at what others have done with gypsum in their recipes.
Argh!
Wait, one more! I brewed a Belgian Wit Ipa with Galaxy hops two weeks ago, damn it smelled good. Walked away from the wort transferring into the carboy so I could clean something outside. Walked back in to see 2 gallons of wort streaming down my kitchen floor at me.