Gauthier
Member
Hello guys !
Gauthier from France here.
I have a question for you guys, have you ever seen a crozen that lasted 11 days ? It resulted in an incredible smell when bottling that lasted aroudn 4h hours in the room and when i open a bottle, pour it and smell it ... it is beyond amazing, have you any idea on how that was possible as i never had anything like it and my last 2 beers wasnt like it.
I did a brewing course for 3 weeks and the microbiologist had this guess :
- The fermenter wasnt properly closed and it resulted in a long crozen and when i poured in the hops a good biotransformation.
i used lallemand yeast, verdant ipa and new england ipa yeasts, hops were Simcoe and Mosaic. (7.2g/Litres dry hopping)
What do you guys think ?
Cheers !
Gauthier from France here.
I have a question for you guys, have you ever seen a crozen that lasted 11 days ? It resulted in an incredible smell when bottling that lasted aroudn 4h hours in the room and when i open a bottle, pour it and smell it ... it is beyond amazing, have you any idea on how that was possible as i never had anything like it and my last 2 beers wasnt like it.
I did a brewing course for 3 weeks and the microbiologist had this guess :
- The fermenter wasnt properly closed and it resulted in a long crozen and when i poured in the hops a good biotransformation.
i used lallemand yeast, verdant ipa and new england ipa yeasts, hops were Simcoe and Mosaic. (7.2g/Litres dry hopping)
What do you guys think ?
Cheers !