JonGrafto
Well-Known Member
This is kind of a 2-part question.
I brewed 10 gallons of a Bells Oberon clone a few months back.
Initially, it turned out pretty darn good. Not an exact clone but scored well at our homebrew club competition.
Fast forward a few months.
I have 2 kegs carbonated and hooked up in my kegerator. Now both kegs taste fruity. I am thinking that the hops involved died out and the esters are becoming more dominant? Temps were kept in the low 60's during fermentation. No infections. The only thing that I can guess is that it may have been a low yeast pitch due to harvesting the dregs from the Oberon bottles. Any thoughts on this?
2nd part of the question - I want to add some spice to one of the kegs. I think the heat of some jalapenos or habaneros would work well with the fruity esters that are currently showing up. What is the best way to do this on an already carbonated keg?
I was thinking of taking a hop bag and just dropping the peppers in the keg (I can always recarbonate the keg)
or making a vodka tincture of the peppers and dumping that in the keg.
Sorry for the long-winded post.
I brewed 10 gallons of a Bells Oberon clone a few months back.
Initially, it turned out pretty darn good. Not an exact clone but scored well at our homebrew club competition.
Fast forward a few months.
I have 2 kegs carbonated and hooked up in my kegerator. Now both kegs taste fruity. I am thinking that the hops involved died out and the esters are becoming more dominant? Temps were kept in the low 60's during fermentation. No infections. The only thing that I can guess is that it may have been a low yeast pitch due to harvesting the dregs from the Oberon bottles. Any thoughts on this?
2nd part of the question - I want to add some spice to one of the kegs. I think the heat of some jalapenos or habaneros would work well with the fruity esters that are currently showing up. What is the best way to do this on an already carbonated keg?
I was thinking of taking a hop bag and just dropping the peppers in the keg (I can always recarbonate the keg)
or making a vodka tincture of the peppers and dumping that in the keg.
Sorry for the long-winded post.