FIRST AND FOREMOST- this happens in baja, mex about 500 miles from me. i go down to brew, knock out, and pitch and then have to hand over the rest to the help on site. who have no real brewing experience to speak of, so bare that in mind.
here's the recipe-
88% GW pale ale
6.5% gambrinus munich 28
4.4% caraamber
1.5% flaked barley
OG was 60. IBUs in the 50s. fresh brick of yeast. didnt oxygenate as tank was empty(weekend brew), but this was also fresh dry pitch.
long story short, orders got mixed up, border crossing issues, etc. we had to brew with what we had on hand. so we used s04 and c hops. wort tasted bit sweet from the kettle, as if needing to back off the dark grains but again, this was a bit of a forced situation.
fermentation seemed to go fine, although im not very familiar with so4. they dry hopped, which should have happened with positive co2 pressure into tank to keep o2 out as hops were dropped into DH port. after i could come back around week 4 i got a diacetyl-type flavor from the beer.
so going forward, i'm going to teach them how to test for it. but as for now, its too late.
so, no way at this point to know if it was from the fermentation or was introduced by o2 in dry hop, correct?
and is so4 a yeast that is more or less susceptible on average to diacetyl issues? if so, is warming/rousing advised?
lastly- while the flavor i got was in the diacetyl sort of zone, there wasnt any richness/slickness/mouthfeel to the beer. could it have just been the combination of the darker malts and so4? i ask because personally i couldnt really discern if i was getting butter/butterscotch type flavors or more of a toffee/caramel type flavor. either way, it wasnt very good. we added some more hops, and even a bit of humuflour hop essence, which helped, but that finish was still wrong.
here's the recipe-
88% GW pale ale
6.5% gambrinus munich 28
4.4% caraamber
1.5% flaked barley
OG was 60. IBUs in the 50s. fresh brick of yeast. didnt oxygenate as tank was empty(weekend brew), but this was also fresh dry pitch.
long story short, orders got mixed up, border crossing issues, etc. we had to brew with what we had on hand. so we used s04 and c hops. wort tasted bit sweet from the kettle, as if needing to back off the dark grains but again, this was a bit of a forced situation.
fermentation seemed to go fine, although im not very familiar with so4. they dry hopped, which should have happened with positive co2 pressure into tank to keep o2 out as hops were dropped into DH port. after i could come back around week 4 i got a diacetyl-type flavor from the beer.
so going forward, i'm going to teach them how to test for it. but as for now, its too late.
so, no way at this point to know if it was from the fermentation or was introduced by o2 in dry hop, correct?
and is so4 a yeast that is more or less susceptible on average to diacetyl issues? if so, is warming/rousing advised?
lastly- while the flavor i got was in the diacetyl sort of zone, there wasnt any richness/slickness/mouthfeel to the beer. could it have just been the combination of the darker malts and so4? i ask because personally i couldnt really discern if i was getting butter/butterscotch type flavors or more of a toffee/caramel type flavor. either way, it wasnt very good. we added some more hops, and even a bit of humuflour hop essence, which helped, but that finish was still wrong.
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