Brewing 10 gallon batches using the BIAB method. I divide the wort into two buckets for fermenting and add the yeast (US-05 dry).
Both buckets are fermenting side by side and when it is time to keg the beer, one bucket is clearly more robust in flavour than the other. After the two weeks of carbonation when the beer is complete there is a clear difference/winner between the two kegs.
When I brewed an IPA one keg had a strong malty finish, while the other keg was hoppy.
When I brewed a Saison one keg was a citrus hop taste while the other was lacking in any flavor.
Is there a way (aside from fermenting as one) to insure more consistency in the flavour?
Both buckets are fermenting side by side and when it is time to keg the beer, one bucket is clearly more robust in flavour than the other. After the two weeks of carbonation when the beer is complete there is a clear difference/winner between the two kegs.
When I brewed an IPA one keg had a strong malty finish, while the other keg was hoppy.
When I brewed a Saison one keg was a citrus hop taste while the other was lacking in any flavor.
Is there a way (aside from fermenting as one) to insure more consistency in the flavour?