KarlKrook
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https://imgur.com/a/hZv0AZG
I happened upon something I’ve never seen before. I’m fermenting a NEIPA
92% Extra Pale Maris Otter and 8% flaked oats. Mashed at 64C.
Hopstand at flameout for 10min.
Wort cooled while transferred to fermenter keg, the temp was ranging from 20-50C during the transfer and likely landed around 30C which was the goal. Pitched a good amount of OYL-091 and threw in my dry hops at the same time and then aerated a little with a wine degasser.
Day 4, fermentation is coming along just a little slower then expected, OG 1.056 SG 1.030 (final gravity according to forced fermentation with same wort and yeast landed on 1.010 after 4 days)
The beer was put under 15 PSI from beginning of fermentation and the pressure has been held the whole time so absolutely 0 oxygen has entered the fermenter.
The funny thing is, I’ve made loads of NEIPAS with very similar grain bills and hopping and this one is noticeably darker and slightly clearer. It looks and tastes typically oxidized.
And I know my oxidized beers, I used to bottle condition NEIPA and IPAs back before I knew any better. ;-)
So, how is this possible? Too warm yeast pitch? My previous batch was pitched at 40C with Sigmund Gjerne’s and had Golden Promise and that beer was fine at day 4 and much brighter.
To the photo. The beer on the left is the one still fermenting (day 4) in a closed environment with 100% no oxygen exposure whatsoever and has a lighter SRM / EBC than the one on the right which is 3 weeks old.
The fine one had more oxygen introduced hot side than the bad one too..
I happened upon something I’ve never seen before. I’m fermenting a NEIPA
92% Extra Pale Maris Otter and 8% flaked oats. Mashed at 64C.
Hopstand at flameout for 10min.
Wort cooled while transferred to fermenter keg, the temp was ranging from 20-50C during the transfer and likely landed around 30C which was the goal. Pitched a good amount of OYL-091 and threw in my dry hops at the same time and then aerated a little with a wine degasser.
Day 4, fermentation is coming along just a little slower then expected, OG 1.056 SG 1.030 (final gravity according to forced fermentation with same wort and yeast landed on 1.010 after 4 days)
The beer was put under 15 PSI from beginning of fermentation and the pressure has been held the whole time so absolutely 0 oxygen has entered the fermenter.
The funny thing is, I’ve made loads of NEIPAS with very similar grain bills and hopping and this one is noticeably darker and slightly clearer. It looks and tastes typically oxidized.
And I know my oxidized beers, I used to bottle condition NEIPA and IPAs back before I knew any better. ;-)
So, how is this possible? Too warm yeast pitch? My previous batch was pitched at 40C with Sigmund Gjerne’s and had Golden Promise and that beer was fine at day 4 and much brighter.
To the photo. The beer on the left is the one still fermenting (day 4) in a closed environment with 100% no oxygen exposure whatsoever and has a lighter SRM / EBC than the one on the right which is 3 weeks old.
The fine one had more oxygen introduced hot side than the bad one too..
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