FATC1TY
Well-Known Member
Just peeking around at ideas here..
I have an IPA that I did. New recipe I came up with, but nothing far off from what I normally do.
Hopped it with 2012 crop leaf hops.. Smelled great, fermented it with a new dry yeast I haven't used before. Fermentation temp was controlled, and the beer fermented out pretty well.. 1.076 to 1.012.
I dry hopped with 2 oz of Cascade and Citra in there.
A few things.. I use a SS pot, and glass carboys. I did install a new valve on my kettle, the "Kettle Valve". I'm assuming it's probably not completely SS, but I wouldn't imagine it would be something that would leach anything into the wort.
I racked to my kegs, which have had other beer in them that tasted perfectly fine. I tossed some water in the keg, got the junk out of it after the other IPA kicked in it, and added some star san.. Shook it around, and dumped and racked into it after purging with co2.
One thing I did do, was set the keg to 20psi in the kegerator, and then leave it for 3 days at 38*F.
I'm thinking carbonic bite perhaps? The beer doesn't taste overcarbed at all, and to top it off, my bottle ran out somewhere in the middle of that process.. when, I don't know...
I also used knox gelatin for the first time.. I forgot I ran out of irish moss when I brewed this beer, so I used gelatin in the primary when it was done fermenting out. Let it sit for a day I think it was in the cold garage.
The other thing, was I used whole cone hops the entire process. I didn't bag them, just loose in the boil. It was a PITA to drain my kettle, I used the valve, and into a funnel with a paint strainer bag that I sanitized to catch any crap coming out. I squished some of the hop cones in the kettle while tipping it.. Doubt that did anything, but tossing that out there. Tons of hop pollen in the kettle, and in the carboy.
Also- I don't check pH, which I'm sure I should be doing, but didn't. I used RO water, not tap, and in my haste, I didn't do my normal water additions, but simply tossed in a pack of Burton Salts in the mash water.
Any ideas??? It's a slight astringent flavor at the end, mainly the blood/penny taste at the very end of the sip. The nose and the flavor are great. If you drink it fast, you don't taste it, until you stop drinking and swallow.
I have an IPA that I did. New recipe I came up with, but nothing far off from what I normally do.
Hopped it with 2012 crop leaf hops.. Smelled great, fermented it with a new dry yeast I haven't used before. Fermentation temp was controlled, and the beer fermented out pretty well.. 1.076 to 1.012.
I dry hopped with 2 oz of Cascade and Citra in there.
A few things.. I use a SS pot, and glass carboys. I did install a new valve on my kettle, the "Kettle Valve". I'm assuming it's probably not completely SS, but I wouldn't imagine it would be something that would leach anything into the wort.
I racked to my kegs, which have had other beer in them that tasted perfectly fine. I tossed some water in the keg, got the junk out of it after the other IPA kicked in it, and added some star san.. Shook it around, and dumped and racked into it after purging with co2.
One thing I did do, was set the keg to 20psi in the kegerator, and then leave it for 3 days at 38*F.
I'm thinking carbonic bite perhaps? The beer doesn't taste overcarbed at all, and to top it off, my bottle ran out somewhere in the middle of that process.. when, I don't know...
I also used knox gelatin for the first time.. I forgot I ran out of irish moss when I brewed this beer, so I used gelatin in the primary when it was done fermenting out. Let it sit for a day I think it was in the cold garage.
The other thing, was I used whole cone hops the entire process. I didn't bag them, just loose in the boil. It was a PITA to drain my kettle, I used the valve, and into a funnel with a paint strainer bag that I sanitized to catch any crap coming out. I squished some of the hop cones in the kettle while tipping it.. Doubt that did anything, but tossing that out there. Tons of hop pollen in the kettle, and in the carboy.
Also- I don't check pH, which I'm sure I should be doing, but didn't. I used RO water, not tap, and in my haste, I didn't do my normal water additions, but simply tossed in a pack of Burton Salts in the mash water.
Any ideas??? It's a slight astringent flavor at the end, mainly the blood/penny taste at the very end of the sip. The nose and the flavor are great. If you drink it fast, you don't taste it, until you stop drinking and swallow.