Brewtallica
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- Joined
- May 10, 2017
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After a few years of successful batches (knock on wood) I finally made one that I'm debating on dumping. Two weeks ago I made a DIPA using a grain bill that I used on a previous recipe with good results. I took a gravity sample yesterday and it tastes like straight rubbing alcohol. It smells dank like hops, but there is nothing to the taste but fusel alcohol. If I try, I can detect a little bitter from the hops and a faint hint of malt but everything is blown out by the alcohol taste. I was about to dry hop it and bottle it up in 5 days, but now I'm thinking of dumping and starting over.
Using the BIAB method, I mashed 12.5 lb 2-row, 1 lb Munich 10l, .5lb crystal 30l, and .5 lb Carapils at 154f for 60 min. Water was RO treated to the "light and hoppy" profile with 8g gypsum and 3g calcium chloride. Ph 30 min into the mash was 5.3 (tester calibrated on brew day). The hops I used were whole leaf Otto Supreme (14.1 AA) and I've never used them before. I thought I'd do a single hop DIPA with a grain bill I like and see what the hops do. I used 1 oz @60, .5@15, .5@5, then cooled to 170f and did a hop stand with 3 oz for 20 min. Oh, and .5 lb corn sugar at F.O. Gravity after the boil and additional sugar was 1.081 and collected 5.5 gal to the fermenter. I'm planning on dry hopping with 3 oz, but it might be a waste. Gravity measured yesterday was 1.014. That's about where the last batch with the same grain bill ended.
There were possibly 4 different things that were different from a previous DIPA recipe that may have ruined this batch. One, I had used omega hothead yeast in the past with no temp control with great results. For this batch I used a new pack and made a 1.5 liter starter. Maybe this batch of hothead wasn't as tolerant as the previous batch I used. Two, I usually use ice water and a submersible pump to chill my wort to well below 70. This time I just used tap and only got down to about 78-80 and pitched the yeast. I thought since I fermented hothead at those temps before that it could take it. After pitching I let the wall mounted AC unit cool the room to 72. The next day after the pitch, the power went out and shut the AC off so the room may have got into the 80s. That day the temp sticker read 82, I know it was 5-10 degrees over that internally. Three, after chilling and sanitizing I forgot to break out my timer on my phone for dosing the O2. I use a mini o2 tank and a wand with a 5 micron stainless steel stone. I turn up the gas until I see bubbles, then count down 45 seconds. I know, I need to get a flow meter to get this more precise. Well, with no timer, I just counted in my head and may have over dosed with o2. Four, I used unknown to me hops. I know that they are not the alcohol flavor culprit, but I should have made a APA or IPA first to test them out.
Thanks for reading my novel, lol. Any opinions on if I should dry hop it and see if the fusel subsides, or dump it and try again? Thanks again.
Using the BIAB method, I mashed 12.5 lb 2-row, 1 lb Munich 10l, .5lb crystal 30l, and .5 lb Carapils at 154f for 60 min. Water was RO treated to the "light and hoppy" profile with 8g gypsum and 3g calcium chloride. Ph 30 min into the mash was 5.3 (tester calibrated on brew day). The hops I used were whole leaf Otto Supreme (14.1 AA) and I've never used them before. I thought I'd do a single hop DIPA with a grain bill I like and see what the hops do. I used 1 oz @60, .5@15, .5@5, then cooled to 170f and did a hop stand with 3 oz for 20 min. Oh, and .5 lb corn sugar at F.O. Gravity after the boil and additional sugar was 1.081 and collected 5.5 gal to the fermenter. I'm planning on dry hopping with 3 oz, but it might be a waste. Gravity measured yesterday was 1.014. That's about where the last batch with the same grain bill ended.
There were possibly 4 different things that were different from a previous DIPA recipe that may have ruined this batch. One, I had used omega hothead yeast in the past with no temp control with great results. For this batch I used a new pack and made a 1.5 liter starter. Maybe this batch of hothead wasn't as tolerant as the previous batch I used. Two, I usually use ice water and a submersible pump to chill my wort to well below 70. This time I just used tap and only got down to about 78-80 and pitched the yeast. I thought since I fermented hothead at those temps before that it could take it. After pitching I let the wall mounted AC unit cool the room to 72. The next day after the pitch, the power went out and shut the AC off so the room may have got into the 80s. That day the temp sticker read 82, I know it was 5-10 degrees over that internally. Three, after chilling and sanitizing I forgot to break out my timer on my phone for dosing the O2. I use a mini o2 tank and a wand with a 5 micron stainless steel stone. I turn up the gas until I see bubbles, then count down 45 seconds. I know, I need to get a flow meter to get this more precise. Well, with no timer, I just counted in my head and may have over dosed with o2. Four, I used unknown to me hops. I know that they are not the alcohol flavor culprit, but I should have made a APA or IPA first to test them out.
Thanks for reading my novel, lol. Any opinions on if I should dry hop it and see if the fusel subsides, or dump it and try again? Thanks again.