Heflover
Member
I bottled some "We Ho Wheat" (Eagle Rock HBS recipe) last night and the sample tasted terrible.
It was astringent, like it had dried out. I had kept it in the primary fermenter (the bucket) for 4 days and the secondary (carboy) for 8 days. Everything I have read on these forums suggests this bad "green beer" taste will go away if I leave it in the bottle a few weeks.
But I'm a little concerned, since a sample of an IPA (with mostly extract and some specialty grains) at roughly the same stage in the process was really delicious and beer-like. Also, the powerful banana smell it had in primary is completely gone.
I'm wondering if people have any thoughts on this.
The recipe was half grain and half extract, and I only did a "partial boil" adding a bit of water to get 5.5 gallons before pitching the yeast.
My water might have been a little hot (the mash got closer to 160F or maybe higher, sted 150F), so my key worries are 1) I extracted tannins from the grains and 2) I transferred the beer too quickly out of primary, leaving behind the floculating yeasts and keeping only the attenuating ones, which apparently can dry a beer out. Some other worries are 3) my iodophor solution lingered in the bottles and ruined it 4) I bottled too early. There were still little bubbles coming to the top of the carboy (I bottled because I'm leaving town soon and didn't want to leave it this way), although the airlock wasn't all that active.
Any thoughts or comments would be most welcome.
It was astringent, like it had dried out. I had kept it in the primary fermenter (the bucket) for 4 days and the secondary (carboy) for 8 days. Everything I have read on these forums suggests this bad "green beer" taste will go away if I leave it in the bottle a few weeks.
But I'm a little concerned, since a sample of an IPA (with mostly extract and some specialty grains) at roughly the same stage in the process was really delicious and beer-like. Also, the powerful banana smell it had in primary is completely gone.
I'm wondering if people have any thoughts on this.
The recipe was half grain and half extract, and I only did a "partial boil" adding a bit of water to get 5.5 gallons before pitching the yeast.
My water might have been a little hot (the mash got closer to 160F or maybe higher, sted 150F), so my key worries are 1) I extracted tannins from the grains and 2) I transferred the beer too quickly out of primary, leaving behind the floculating yeasts and keeping only the attenuating ones, which apparently can dry a beer out. Some other worries are 3) my iodophor solution lingered in the bottles and ruined it 4) I bottled too early. There were still little bubbles coming to the top of the carboy (I bottled because I'm leaving town soon and didn't want to leave it this way), although the airlock wasn't all that active.
Any thoughts or comments would be most welcome.