Little_Lebowski
Well-Known Member
- Joined
- May 31, 2016
- Messages
- 209
- Reaction score
- 39
Why not just round those .75 to 1? You'll be a lot happier I'm sure
Why not just round those .75 to 1? You'll be a lot happier I'm sure
Last two times I've been to TH the IPAs have been kind of gross. Bad yeasty flavor from 1318 (that I've experience in a few of my own brews with weak pitches). They taste rushed. All the saisons have been on point though and amazing. I don't know if it's the increased production size or what but the quality has definitely dropped.
I just brewed a second batch of this using harvested & washed 1318 from the first batch. For some reason I overshot my FG. Started at 1.055 and ended at 1.003. I was away on vacation and it was in the primary for 23 days. There was still some bubbling from the blowoff. Has anyone else experienced this? Should I be concerned? Btw I used about a half inch of yeast in a pint mason jar added to a 1L starter on a stir plate.
My last batch finished around an 1.005 but I mashed around 149. I actually preferred it that dry it's closer to the original. Also you're probably just seeing co2 leaking out of the beer that's been dissolved into solution during fermentation, not actually active ferm.
Here's my attempt and sadly it looks much better than it tastes. I scaled the recipe to 3 gallons and subbed Mosaic for Simcoe.
With 6 ounces of hops in a 3 gallon batch I was expecting a ton of aroma and taste and ended up with nothing! No aroma at all, bland and a little minerally, overall super disappointing.
I did end up with about .5 gallon more post boil than I was expecting so that's one possible issue. Also suspecting the RO water from the machine outside the grocery store isn't as "RO" as it states. My previous batch of beer used water from the same machine and it tasted almost exactly like this one.
I have been fermenting my 3 gallon batches in a 6.5 gallon bucket fermenter. Is that what is killing all my hop aroma? Contemplating brewing this again with the correct water volume and different water source, just hate to see another 6 ounces of hops go down the drain!
Thanks for the tips, I'll give it a shot!
So tired hands just tapped a DIPA, actual factual is the name, which they advertise as being brewed with 100% malted barley 2-row. This beer is freakin hazier as ever too which now, more than ever, has me convinced they're adding flour at some point. Seriously without protein heavy malts such as wheat or oats it baffles me how they can get that appearance. And not only get the appearance like that but keep it consistently looking like that through the life of the keg.
I'm skeptical on the flour - only beer it's been confirmed in is the Milkshake, and that's to mimic the look of an actual milk shake.
If anyone cares to send me a can of TH, I can spin it down in a centrifuge and we can see if there is anything in the beer other than yeast.
Has anyone used something like WLP013 yeast? It has similar coding and its called London Ale.
Looks yummy! Surprised you only hit 1.049 with 12# of grain. Is that due to the large % of oat malt? How's the mouthfeel with 33% oat malt?
yes it is NOT the same
What did you think of it when you used it?
not to hi-jack but anyone else inspired to try to make their Milkshake IPA or Alien Church?
For 5 gallons of milkshake I was thinking:
10 lbs 2-row/pils
1.5 lbs flaked oats
1 lb white wheat
.5 lbs lactose
1 vanilla bean in the secondary along with fruit of choice.
mild bitterness with lots of fruity whirlpool/dry hops.
1:1 sulfate/chloride or favor chloride
thoughts?
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