bovinejony
Well-Known Member
My first brew was the extract version of Yooper's DFH 60minute. I love the product thus far, but would like to improve on two different aspects. First, the carbonation seems excessive. When I crack a bottle I get the perfect hiss sound, followed by a white haze of CO2 leaking from the top. But as I poor it into the glass (the right way) I notice that unless you are extremely slow about pooring over half of your glass will be purely suds. It isn't the creamy head that im used to, but a extremely airy, bubbly, champagne like head. So my question is: what caused this extremely bubbly head, and how in the future can I avoid over-bubbling, and make the head thicker and more lacy.
Secondly, while the beer tastes almost as good as a true DFH 60min, I taste a small hint of cleaner/sharp taste in the beer profile. I know that I fudged up and let it ferment for the first day at above 70F(then the rest of the 4 weeks at around 65C), and that may have caused a sharp alcoholy flavor, but I am uncertain if this is truly the cause or not.
So basically I need a more creamy, lacy head with less bubbles, and a less sharp tasting beer profile. Any suggestions?
Details below:
Followed it exactly as written (steeping grains and extract amounts) and I got my OG to about 1.068, used Notty yeast, got to around 1.022 FG, stable for around 3 days (after 4 weeks primary, including a 10day dry hop at the end). I then added 3.5oz of priming sugar for a lil less than 5 gallons of final product. I cleaned the glass using bleach initially (i now own PBW which I will use in the future), washed each bottle out extensively with tap water, and then used a spray bottle of Starsan on bottling day. The beer was primed by racking into a bottle bucket, wherein I boiled the priming sugar, etc, and put it in the bucket, and using the tubing to create a slow swirl mixed it together. I left an eye's measure of an inch from the top on each bottle as I filled. I then put them into boxes and left in a closet where the ambient temp is ~70F (SoCal). It's been 4 weeks since I bottled and I have begun to crack into its deliciousness.
Thanks ladies and gents.
Secondly, while the beer tastes almost as good as a true DFH 60min, I taste a small hint of cleaner/sharp taste in the beer profile. I know that I fudged up and let it ferment for the first day at above 70F(then the rest of the 4 weeks at around 65C), and that may have caused a sharp alcoholy flavor, but I am uncertain if this is truly the cause or not.
So basically I need a more creamy, lacy head with less bubbles, and a less sharp tasting beer profile. Any suggestions?
Details below:
Followed it exactly as written (steeping grains and extract amounts) and I got my OG to about 1.068, used Notty yeast, got to around 1.022 FG, stable for around 3 days (after 4 weeks primary, including a 10day dry hop at the end). I then added 3.5oz of priming sugar for a lil less than 5 gallons of final product. I cleaned the glass using bleach initially (i now own PBW which I will use in the future), washed each bottle out extensively with tap water, and then used a spray bottle of Starsan on bottling day. The beer was primed by racking into a bottle bucket, wherein I boiled the priming sugar, etc, and put it in the bucket, and using the tubing to create a slow swirl mixed it together. I left an eye's measure of an inch from the top on each bottle as I filled. I then put them into boxes and left in a closet where the ambient temp is ~70F (SoCal). It's been 4 weeks since I bottled and I have begun to crack into its deliciousness.
Thanks ladies and gents.
