Wednesday, October 25, 2017

Nelson Again....

This was a rushed batch and the results showed it.  With kids and activities and events it's been tough to fit brewing in and and I hadn't had a beer on tap for a while.  While it wasn't a dumper, I had a tough time getting through the keg (my wife took one for the team).

The first thing I need to get back to doing is checking my ph...didn't do that with this batch.  Just assumed the recipe from before would do the trick.  It may have not been my issue but checking doesn't least I give myself the opportunity to adjust if I know the ph.

Then...I used a two month old smack pack and direct pitched it....cold no less.  I had listened to a podcast about Imperial Yeasts and how they recommend pitching yeast right out of the fridge.  Who knows if the temp really screwed it up but I think I had under pitched too low.

Then!  I kegged on day 7 (1.010 for those who are wondering) and threw it into the fridge to carb.  Like I said....a rush job.  I don't think the yeast had time to clean up.

What does all that mean?  Ah...well I think I got a bit of diacetyl.  It was just hidden behind the hops and annoying.  Not quite full blown butter but just a touch enough to make things odd.

I'll brew it again because I know when I get it right it's good.  But shame on me.  Home brewing is hard enough to learn and even harder to carve out time to do when working a full time job, and raising kids, and having a family life.  Cutting corners shouldn't be on the list of things to do....with any of this stuff.


2.5 Gallons
O.G. 1.045
F.G. 1.010

80% (4 lbs. 9.9 oz.) 2-Row
20% (1 lbs. 2.5 oz.) White Wheat
Mash at 152 F for 60 min

.30 oz. Warrior @60 min for 30 IBUs
.60 g. Whirlfloc at 5 min.
2.00 oz. Nelson Sauvin at 5 min.

1.0 pkg. of Wyeast 1318

3 oz. Nelson Sauvin in Primary

4.76 gallons of RO water
4.21 g.  Gypsum
1.29 g. Calcium Chloride
.91 g.  Epsom Salt
.46 g.  Salt

2.51 ml.  Lactic Acid for a mash ph of 5.2