Hi everyone!
I brewed extract kits back in college but recently made the jump to all-grain. I went for "We Like Space" from morebeer, a double Hazy IPA. Mine wound up more like a single b/c I missed my original gravity, so I'm sitting at around 7% rather than 8+.
Fermented with Cellar Science Nectar and fermentation smelled fruity and fantastic throughout! I dry hopped 3 days before bottling. Total time in an SS BrewTech Brew Bucket Fermenter, about 15 days. Final gravity was about 1018 with an original gravity of 1069 or so. The final gravity sample tasted pretty good! I was excited! I "soft crashed" to about 50f by leaving it outside the night before bottling, but when I opened the fermenter the next day, all the dry hop pellets were dissolved, but still floating on top. As I bottled it, I had quite a bit of hop sediment trying to come through and had to clear the bottling wand a few times. Bottled into 22oz bombers with x2 carbonation drops in each.
Has been resting at about 70 degrees for 14 days. I put a few in the fridge and this is what it looks like. Kind of big bubbles, smells awesome, tastes a bit "yeasty" with a hit of yeast up front, followed by fruit and then kind of a funky "tart" finish. Not really getting anything particularly off-putting, but it definitely tastes like "home-grown" rather than commercial, which is less than I was expecting from trying it right out of the fermenter. The yeast flavor is definitely throwing it off.
So my question is, what can I do now?
Leave it longer warm?
Leave it longer cold?
Drink it and "oh well"?
I know most people would say give it another week or two, but I'm worried about oxidation effects everyone worries about with NE style IPAs.
I've seen some people say bottle hazy's for no more than a week before drinking, while others say leave your beer 3-4 weeks before trying. Not really noticing any oxidation yet.
So the questions I have are:
Do the bigger bubbles mean it needs more time at room temp?
Does the yeasty flavor mean it needs more time at room temp/and/or cold-time? There was a pretty solid 1-2mm layer of yeast/trub at the bottom of the bottle.
Thanks!
I brewed extract kits back in college but recently made the jump to all-grain. I went for "We Like Space" from morebeer, a double Hazy IPA. Mine wound up more like a single b/c I missed my original gravity, so I'm sitting at around 7% rather than 8+.
Fermented with Cellar Science Nectar and fermentation smelled fruity and fantastic throughout! I dry hopped 3 days before bottling. Total time in an SS BrewTech Brew Bucket Fermenter, about 15 days. Final gravity was about 1018 with an original gravity of 1069 or so. The final gravity sample tasted pretty good! I was excited! I "soft crashed" to about 50f by leaving it outside the night before bottling, but when I opened the fermenter the next day, all the dry hop pellets were dissolved, but still floating on top. As I bottled it, I had quite a bit of hop sediment trying to come through and had to clear the bottling wand a few times. Bottled into 22oz bombers with x2 carbonation drops in each.
Has been resting at about 70 degrees for 14 days. I put a few in the fridge and this is what it looks like. Kind of big bubbles, smells awesome, tastes a bit "yeasty" with a hit of yeast up front, followed by fruit and then kind of a funky "tart" finish. Not really getting anything particularly off-putting, but it definitely tastes like "home-grown" rather than commercial, which is less than I was expecting from trying it right out of the fermenter. The yeast flavor is definitely throwing it off.
So my question is, what can I do now?
Leave it longer warm?
Leave it longer cold?
Drink it and "oh well"?
I know most people would say give it another week or two, but I'm worried about oxidation effects everyone worries about with NE style IPAs.
I've seen some people say bottle hazy's for no more than a week before drinking, while others say leave your beer 3-4 weeks before trying. Not really noticing any oxidation yet.
So the questions I have are:
Do the bigger bubbles mean it needs more time at room temp?
Does the yeasty flavor mean it needs more time at room temp/and/or cold-time? There was a pretty solid 1-2mm layer of yeast/trub at the bottom of the bottle.
Thanks!