I've used this yeast a couple of times and both times I found that it has a "winey" flavour for quite a while until it ages out. Is there any way to get this to dissipate faster?
Both batches fermentation temps started at 68 and ramped up to 75 over about a week.
For the first batch, once...
I sanitize them first, then open them slowly until you hear the gas escaping. Once it is about to spray yeast everywhere, cap it back up and wait for it to settle. Usually I will put it back in the sanitizer while I wait. Keep repeating this until you can actually open it up.
My house maple brown ale, named "Beaver Piss". I plan on figuring out how to age it on maple chips and get a woody flavour that isn't oak. I haven't been successful yet...
It is probably maltier and sweeter than your average APA, but that actually works out well since there is so much hop flavour. :) It's all about the balance. :)
Hop flavour and aroma of an IPA, but without all the bitterness. Delicious!
OG: 1.050
FG: 1.012
IBU: 36
70% 2-row
25% munich
5% crystal 40
All hop additions are a 50/50 split of amarillo and centennial:
1.5oz @ 20min
1.5oz @ 10min
1.5oz @ 1min
Dry hop with 1oz for 7 days
Mash at 154, ferment...
I got a bunch of special roast and I am trying to decide what to use it in. From what I have read, it is bready with a sourdough like quality to it. The question is, does it leave any residual sweetness, or just toasty/bready flavours?
What you are doing will produce beer to be sure. I can't see how this method would create any off flavours in the final product. The downside is that most, if not all the conversion will be done by the time you make it to your mash temperature.
I also BIAB, and what I do is heat the water to...