- Joined
- Jan 7, 2019
- Messages
- 328
- Reaction score
- 274
Brewed a fairly neutral beer (4.5 gallons) with late hops to test this new yeast - the goal was to see what the yeast does and not influence much with the malt or hops. The end result is a hazy sour beer. I have handed out six bottles to get reviews - warning them that it is sour. I will update as I get feedback, if they'll talk to me after drinking it. My impression is it is too sour for me, but will age for six+ months to see if that mutes it some. I hope to submit to a competition in the fall/winter to get feedback from the judges, as it is outside my expertise.
GoldPils 5.3 lb; flaked wheat 0.6 lb; rye 0.6 lb; melanoidan 0.5 lb; caraaroma 0.1 lb; carafoam 0.4lb and 1.5 pounds of honey (added late); I might have been drunk when I came up with recipe. Hops (all cashmere) 0.6oz 35min; 0.7oz 15 min; 0.8oz 5 min with a total boil time of 80 min. No water adjustments, and used some whirlfloc @15min.
Ferm temps started at 65F and gradually trimmed up to 75F over 18 days. I'm thinking I could have gone up to 30 days without any serious impact.
OG=1.066; FG=1.017 @18 days. Attenuation ~=73%. ABV~=6.4%.
GoldPils 5.3 lb; flaked wheat 0.6 lb; rye 0.6 lb; melanoidan 0.5 lb; caraaroma 0.1 lb; carafoam 0.4lb and 1.5 pounds of honey (added late); I might have been drunk when I came up with recipe. Hops (all cashmere) 0.6oz 35min; 0.7oz 15 min; 0.8oz 5 min with a total boil time of 80 min. No water adjustments, and used some whirlfloc @15min.
Ferm temps started at 65F and gradually trimmed up to 75F over 18 days. I'm thinking I could have gone up to 30 days without any serious impact.
OG=1.066; FG=1.017 @18 days. Attenuation ~=73%. ABV~=6.4%.
