Halfacrem Show full post »
Halfacrem
I had a sample of my Schiehallion clone yesterday. Gravity has dropped from 1.050 to 1.010, but the beer still tastes quite sweet? Predicted FG was 1.012 so I'm a bit stumped. Not sure where the sweetness is coming from. Any ideas?
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Clibit
Halfacrem wrote:
I had a sample of my Schiehallion clone yesterday. Gravity has dropped from 1.050 to 1.010, but the beer still tastes quite sweet? Predicted FG was 1.012 so I'm a bit stumped. Not sure where the sweetness is coming from. Any ideas?


Diacetyl possibly?  
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Halfacrem
Clibit wrote:


Diacetyl possibly?  


Temperature for the Yeast is 18C to 22C. Temp held in brew fridge at 20C. Could it be Diacetyl? I've not experienced it before. Beer tastes fine, just sweeter than I would have expected. 
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Hops_and_Dreams
Halfacrem wrote:


Temperature for the Yeast is 18C to 22C. Temp held in brew fridge at 20C. Could it be Diacetyl? I've not experienced it before. Beer tastes fine, just sweeter than I would have expected. 

It's not very bitter, could be the low IBU and maltyness coming through? I always find mass produced lager sweet now I'm used to IPAs etc, so could be a similar thing?
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Halfacrem
Hops_and_Dreams wrote:
It's not very bitter, could be the low IBU and maltyness coming through? I always find mass produced lager sweet now I'm used to IPAs etc, so could be a similar thing?


I've just nipped out to the Garage for another trial. I think you could be right. Looking at the Characteristics of the Yeast I've used (Wyeast 2112 - California Lager) It does emphasise the Malt Character, so that could be the explanation. I'm going to leave it for a while more in Fermentation because I have a busy work week this week. I'll check it later in the week. If it's still a bit sweet, reckon a bit of dry hopping might balance it out a bit? Drop the temp down to Lager it for a while too?
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Clibit
Halfacrem wrote:


I've just nipped out to the Garage for another trial. I think you could be right. Looking at the Characteristics of the Yeast I've used (Wyeast 2112 - California Lager) It does emphasise the Malt Character, so that could be the explanation. I'm going to leave it for a while more in Fermentation because I have a busy work week this week. I'll check it later in the week. If it's still a bit sweet, reckon a bit of dry hopping might balance it out a bit? Drop the temp down to Lager it for a while too?


You could boil some hops and add the tea before you bottle/keg.
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Hops_and_Dreams
Halfacrem wrote:


I've just nipped out to the Garage for another trial. I think you could be right. Looking at the Characteristics of the Yeast I've used (Wyeast 2112 - California Lager) It does emphasise the Malt Character, so that could be the explanation. I'm going to leave it for a while more in Fermentation because I have a busy work week this week. I'll check it later in the week. If it's still a bit sweet, reckon a bit of dry hopping might balance it out a bit? Drop the temp down to Lager it for a while too?

Dry hopping would counter the malt I guess? Depend what you're looking to produce. Don't think the temp will make any difference from here on though.

I also think that when it's carbonated, it will taste different too. Might sound obvious, but will factor in that sharp fizz on the tongue.
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Halfacrem
Clibit wrote:


You could boil some hops and add the tea before you bottle/keg.


Oooh, not done that before. How does that work in terms of quantities?
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Clibit
Halfacrem wrote:


Oooh, not done that before. How does that work in terms of quantities?


Use your software, put in the hops with the correct AA%, the grams and the length of boil, and adjust to get the IBUs you want to add. 
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Robbie
its a great idea a hop tea, haven’t tried it but it sounds that somehow halfacrem hasn’t got enough bittering from his hops as his palate is telling him. 
Beer is an expression of the human spirit. . . we use technical sciences as a tool to create it but its essence is and always will be a form of art - Handbook of brewing, chapter 2, page 55
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Halfacrem
Clibit wrote:


Use your software, put in the hops with the correct AA%, the grams and the length of boil, and adjust to get the IBUs you want to add. 


Ok, so boil hops in say half a litre of water (plus boil loss) then add when bottling and gently stir around?

If I adjust the original recipe up to increase the IBU by however much, then use the additional weight of hops to add to the Water? Is that it?
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Clibit
Halfacrem wrote:


Ok, so boil hops in say half a litre of water (plus boil loss) then add when bottling and gently stir around?

If I adjust the original recipe up to increase the IBU by however much, then use the additional weight of hops to add to the Water? Is that it?


Yes that's it. You can chuck your priming sugar in too. You are diluting the beer slightly, that's all. But you could use dme for priming maybe.
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