vanderkidd
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I'm looking for help in working out where I've gone wrong with a brew, and if there is anything I can do to fix it.
My recipe is here....
http://beersmithrecipes.com/viewrecipe/638075/american-ipa-columbus-amarillo
This is a reworking of a brew I had done already, save for using Maris Otter instead of Pale Ale malt, and a switch from Apollo to Columbus for the FWH. Whilst it states I used US05, I swapped it for some Mangrove Jacks British Ale yeast I had used on a previous beer.
Here is how the beer looks today
Gravity sits at 1.012, but there is still a residual sweetness. Despite using plenty of hops, the beer isn't really that bitter. Fermentation has been fairly slow, things didn't kick off until about 24 hours after pitching. I also moved the fermenter between a warmer and cooler cupboard to try and keep the ferment around 19-20C. The cooler cupboard seems to have caused it to have a really long drawn out ferment.
Meanwhile, I had also taken some second runnings and produced a 1 gallon beer single hopped with Columbus, OG 1.042 FG 1.010, looks nice and clear and tastes fine. This was fermented with half a packet of US05.
There's two areas where I think I've gone wrong. Firstly I may have underpitched the yeast slurry from the previous brew. Or that moving it between warmer and cooler environments has impacted on its ability to clear. Looking at the yeast again, the previous brew it was used in was a Double Oatmeal Stout, so perhaps the yeast would be stressed being used in a bigger beer so soon?
Lastly, what can I do to sort this beer? I'm thinking of using gelatin to clear, then adding some brett to dry it out and then finally adding the dry hops.
My recipe is here....
http://beersmithrecipes.com/viewrecipe/638075/american-ipa-columbus-amarillo
This is a reworking of a brew I had done already, save for using Maris Otter instead of Pale Ale malt, and a switch from Apollo to Columbus for the FWH. Whilst it states I used US05, I swapped it for some Mangrove Jacks British Ale yeast I had used on a previous beer.
Here is how the beer looks today
Gravity sits at 1.012, but there is still a residual sweetness. Despite using plenty of hops, the beer isn't really that bitter. Fermentation has been fairly slow, things didn't kick off until about 24 hours after pitching. I also moved the fermenter between a warmer and cooler cupboard to try and keep the ferment around 19-20C. The cooler cupboard seems to have caused it to have a really long drawn out ferment.
Meanwhile, I had also taken some second runnings and produced a 1 gallon beer single hopped with Columbus, OG 1.042 FG 1.010, looks nice and clear and tastes fine. This was fermented with half a packet of US05.
There's two areas where I think I've gone wrong. Firstly I may have underpitched the yeast slurry from the previous brew. Or that moving it between warmer and cooler environments has impacted on its ability to clear. Looking at the yeast again, the previous brew it was used in was a Double Oatmeal Stout, so perhaps the yeast would be stressed being used in a bigger beer so soon?
Lastly, what can I do to sort this beer? I'm thinking of using gelatin to clear, then adding some brett to dry it out and then finally adding the dry hops.