Beer_Guy
Well-Known Member
I bottled a Robust Honey Barrel Porter today. When taste testing the unfermented brew left in the bottle bucket, I found it has a very salty taste.
I have used filtered local tap water before without this problem. The only thing I can figure is, it was always there but this time I got a lot more attenuation. The brew smells great but like I said is very salty.
I also found out that in a Porter you should NOT use yeast that can get 80.6% attenuation. OG was 1.062 and FG was 1.012.
I based my yeast choice on temp tolerance. I used White Labs Dry English Ale (WLP007) and it is DRY.
I hope it ages out.
Had I noticed it before bottling I may have tried a little gelatin to clear it up some.
If you guys think that might help, I will sacrifice 26 caps and rebottle before it carbs. Just pop a top, suck a syringe full out, add a syringe full of gelatin solution and recap.
Any thoughts?
I have used filtered local tap water before without this problem. The only thing I can figure is, it was always there but this time I got a lot more attenuation. The brew smells great but like I said is very salty.
I also found out that in a Porter you should NOT use yeast that can get 80.6% attenuation. OG was 1.062 and FG was 1.012.
I based my yeast choice on temp tolerance. I used White Labs Dry English Ale (WLP007) and it is DRY.
I hope it ages out.
Had I noticed it before bottling I may have tried a little gelatin to clear it up some.
If you guys think that might help, I will sacrifice 26 caps and rebottle before it carbs. Just pop a top, suck a syringe full out, add a syringe full of gelatin solution and recap.
Any thoughts?