MrEggSandwich
Well-Known Member
Sorry for the new thread, as I realize there are a bunch on the "soapy taste" issue. Cracked one of these last night, after about 13 days in the bottle (I realize it's still young), but I detected a soapy-like bitterness to it. My lady did not agree with me.
-I see that cascade hops are a common theme in the soapy taste issue. Could it be the cascade?
-It was in primary for 3 weeks, secondary for 7 seven days with cascade + "centennial type"
-Yeast was a slurry that was about 5 months old, did a starter, no apparent issues with fermentation. Temps were on target.
My best guess is the cascade. Thoughts?
STATS:
Original Gravity: 1.043
Final Gravity: 1.009
ABV (standard): 4.44%
IBU (tinseth): 55.5
SRM (morey): 5.46
FERMENTABLES:
3 lb - American - Pale 2-Row (31.6%)
3 lb - United Kingdom - Maris Otter Pale (31.6%)
2.5 lb - Dry Malt Extract - Extra Light (26.3%)
0.5 lb - American - Caramel / Crystal 20L (5.3%)
0.5 lb - Corn Sugar - Dextrose (5.3%)
HOPS:
0.5 oz - Centennial , Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 21.65
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 30 min, IBU: 11.65
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 15 min, IBU: 7.52
1 oz - Centennial , Type: Leaf/Whole, AA: 10, Use: Boil for 5 min, IBU: 7.85
1 oz - Sterling, Type: Leaf/Whole, AA: 8.7, Use: Boil for 5 min, IBU: 6.83
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 7 days
0.5 oz - Centennial , Type: Pellet, AA: 10, Use: Dry Hop for 7 days
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 1.5 qt
OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil
YEAST:
White Labs - San Diego Super Yeast WLP090
Starter: Yes
Form: Liquid
Attenuation (avg): 79.5%
Flocculation: Med-High
Optimum Temp: 65 - 68 F
Fermentation Temp: 68 F
Pitch Rate: 0.5 (M cells / ml / deg P)
-I see that cascade hops are a common theme in the soapy taste issue. Could it be the cascade?
-It was in primary for 3 weeks, secondary for 7 seven days with cascade + "centennial type"
-Yeast was a slurry that was about 5 months old, did a starter, no apparent issues with fermentation. Temps were on target.
My best guess is the cascade. Thoughts?
STATS:
Original Gravity: 1.043
Final Gravity: 1.009
ABV (standard): 4.44%
IBU (tinseth): 55.5
SRM (morey): 5.46
FERMENTABLES:
3 lb - American - Pale 2-Row (31.6%)
3 lb - United Kingdom - Maris Otter Pale (31.6%)
2.5 lb - Dry Malt Extract - Extra Light (26.3%)
0.5 lb - American - Caramel / Crystal 20L (5.3%)
0.5 lb - Corn Sugar - Dextrose (5.3%)
HOPS:
0.5 oz - Centennial , Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 21.65
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 30 min, IBU: 11.65
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 15 min, IBU: 7.52
1 oz - Centennial , Type: Leaf/Whole, AA: 10, Use: Boil for 5 min, IBU: 7.85
1 oz - Sterling, Type: Leaf/Whole, AA: 8.7, Use: Boil for 5 min, IBU: 6.83
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 7 days
0.5 oz - Centennial , Type: Pellet, AA: 10, Use: Dry Hop for 7 days
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 1.5 qt
OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil
YEAST:
White Labs - San Diego Super Yeast WLP090
Starter: Yes
Form: Liquid
Attenuation (avg): 79.5%
Flocculation: Med-High
Optimum Temp: 65 - 68 F
Fermentation Temp: 68 F
Pitch Rate: 0.5 (M cells / ml / deg P)