I made this brew
Mash at 160 (because I over shot my mash temp)
Ingredients
Amount Item Type % or IBU
0.50 lb Barley, Flaked (1.7 SRM) Grain 2.94 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 4.41 %
0.75 lb Roasted Barley (300.0 SRM) Grain 4.41 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 5.88 %
1.00 lb Victory Malt (25.0 SRM) Grain 5.88 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 5.88 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 5.88 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.88 %
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 58.82 %
0.75 oz Summit [17.00 %] (60 min) Hops 37.6 IBU
0.25 oz Summit [17.00 %] (10 min) Hops 4.5 IBU
1.00 oz Williamette [3.20 %] (5 min) Hops 1.9 IBU
1 Pkgs Burton Ale (White Labs #WLP023) [Starter 300 ml] Yeast-Ale
It ended up at 1.070 Pitched my starter (dumped the beer from starter) at 63 and the next day it was at 68 fermenting like crazy ended up blowing out the carboy top and mad a huge mess I kept it at 69 for 48hrs then it just suddenly stopped at went back to room temp which is 66... a small layer of foam stayed on top for a week and I took a hydro sample it was at 1.021... 3 weeks later it took a sample and its now at 1.019.
I didnt like how it tasted in the primary I thought it could be yeasty and I really didnt like how it smelled... kinda like rotten eggs and farts. So I racked it to secondary and let it sit 2 weeks, I pulled a sample today to tasted it. Now it is just not good tasting not really roasty not nutty kinda just muddy and bland... the smell is faint roast but not really good smelling. I don't know what to do with this I just dont like how it tastes and smells in the secondary. its got like a funk to it, I can't put my finger on it... I kinda want 2 dump it, but I know I should bottle and see what happens...
Any ideas?
Mash at 160 (because I over shot my mash temp)
Ingredients
Amount Item Type % or IBU
0.50 lb Barley, Flaked (1.7 SRM) Grain 2.94 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 4.41 %
0.75 lb Roasted Barley (300.0 SRM) Grain 4.41 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 5.88 %
1.00 lb Victory Malt (25.0 SRM) Grain 5.88 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 5.88 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 5.88 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.88 %
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 58.82 %
0.75 oz Summit [17.00 %] (60 min) Hops 37.6 IBU
0.25 oz Summit [17.00 %] (10 min) Hops 4.5 IBU
1.00 oz Williamette [3.20 %] (5 min) Hops 1.9 IBU
1 Pkgs Burton Ale (White Labs #WLP023) [Starter 300 ml] Yeast-Ale
It ended up at 1.070 Pitched my starter (dumped the beer from starter) at 63 and the next day it was at 68 fermenting like crazy ended up blowing out the carboy top and mad a huge mess I kept it at 69 for 48hrs then it just suddenly stopped at went back to room temp which is 66... a small layer of foam stayed on top for a week and I took a hydro sample it was at 1.021... 3 weeks later it took a sample and its now at 1.019.
I didnt like how it tasted in the primary I thought it could be yeasty and I really didnt like how it smelled... kinda like rotten eggs and farts. So I racked it to secondary and let it sit 2 weeks, I pulled a sample today to tasted it. Now it is just not good tasting not really roasty not nutty kinda just muddy and bland... the smell is faint roast but not really good smelling. I don't know what to do with this I just dont like how it tastes and smells in the secondary. its got like a funk to it, I can't put my finger on it... I kinda want 2 dump it, but I know I should bottle and see what happens...
Any ideas?