I followed eschatz's recipe from his Bell's two hearted ale clone (https://www.homebrewtalk.com/f69/bells-two-hearted-ale-clone-close-they-come-91488/) except I increased the 2 row to 12 lbs because this was my first all-grain, BIAB batch and I've read about efficiency issues with both first time all-grainers and BIAB. I also upped the mashed at 151 and lost about 2 degrees F over the 60 minute mash. At the end of the boil I hit my OG spot on at 1.065 and pitched a wyeast 1272 starter made by following starter calculations from yeastcalculator.com. I fermented in the primary at 63 deg F for the first 5 days then increased slowing to 70 over the next week or so. I let it condition in the primary for 3 weeks, got at FG of 1.009 then transferred to secondary and dry-hopped with 3 oz of centennial for 5 days, followed by cold crashing and kegging.
I just wanted to give you all of the details before I asked my question. When I tasted the brew before transferring to primary, it tasted awesome. It was so close to the real thing and I was stoked. I did not taste it before transferring to the keg, which I regret, but I kept the secondary in my fridge while dry-hopping and was super careful to keep it out of direct sunlight and even contact with indoor lights while transferring!
It's now been in the keg for almost three weeks and I restrained myself from starting to drink it too early. I wanted the first taste to be magical! However, when I pulled that first pint, it was such a disappointment. It looked great, but had a very noticeable skunky aroma! I was so careful to keep it out of the light so I feel like UV light was not the culprit, but who knows maybe I missed something.
What do you guys think? Is it possible that the last 3 oz of hops I used to dry hop were already bad? I ordered them online from RiteBrew and they were in sealed 1 oz packages. I think the company was brewcraft. Could it just be a little funky tasting because I used a fairly large amount of hops? OR could it be an infection? I brew pretty infrequently and this is my first truly off-putting batch so I'm trying to figure out what could have went awry! Looking forward to your ideas!
I just wanted to give you all of the details before I asked my question. When I tasted the brew before transferring to primary, it tasted awesome. It was so close to the real thing and I was stoked. I did not taste it before transferring to the keg, which I regret, but I kept the secondary in my fridge while dry-hopping and was super careful to keep it out of direct sunlight and even contact with indoor lights while transferring!
It's now been in the keg for almost three weeks and I restrained myself from starting to drink it too early. I wanted the first taste to be magical! However, when I pulled that first pint, it was such a disappointment. It looked great, but had a very noticeable skunky aroma! I was so careful to keep it out of the light so I feel like UV light was not the culprit, but who knows maybe I missed something.
What do you guys think? Is it possible that the last 3 oz of hops I used to dry hop were already bad? I ordered them online from RiteBrew and they were in sealed 1 oz packages. I think the company was brewcraft. Could it just be a little funky tasting because I used a fairly large amount of hops? OR could it be an infection? I brew pretty infrequently and this is my first truly off-putting batch so I'm trying to figure out what could have went awry! Looking forward to your ideas!
