brotom7
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- 15/2/08
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Just bottled a batch of beer and noticed how the bottles filled slower than normal.
When checking the hydrometer sample I noticed how it was almost a little slimy when poring it out, poring it slowly one could see how the drips looked like they had high viscosity.
It tasted very normal without any off-taste and it's not a case of just the tip having some slimy buildup, it really is the beer. Taking some beer between the fingers it doesn't feel slimy at all, it feels pretty clean as one would expect.
I have taste the batch before which was more or less the same receipe and noticed how it gives a very creamy head and gives a creamy mouthfeel when drinking, not at all as clean as a lager should be.
I've only had one bottle of that batch and I do remember it mashed very high 68-69C so I thought it was a result of that but this last mashed at a 64-65ish.
The recipe is:
5kg Pils
250g Munich 2
40g Hallertauer @60min
30g Tettnang @20
Fermented at 13C for two weeks and then 2 weeks in secondary, first batch came out at 1006 and the current was at 1010 when moving from primary to secondary.
Any ideas why it would seem slimy and have a creamy mouthfeel without any off-taste?
When checking the hydrometer sample I noticed how it was almost a little slimy when poring it out, poring it slowly one could see how the drips looked like they had high viscosity.
It tasted very normal without any off-taste and it's not a case of just the tip having some slimy buildup, it really is the beer. Taking some beer between the fingers it doesn't feel slimy at all, it feels pretty clean as one would expect.
I have taste the batch before which was more or less the same receipe and noticed how it gives a very creamy head and gives a creamy mouthfeel when drinking, not at all as clean as a lager should be.
I've only had one bottle of that batch and I do remember it mashed very high 68-69C so I thought it was a result of that but this last mashed at a 64-65ish.
The recipe is:
5kg Pils
250g Munich 2
40g Hallertauer @60min
30g Tettnang @20
Fermented at 13C for two weeks and then 2 weeks in secondary, first batch came out at 1006 and the current was at 1010 when moving from primary to secondary.
Any ideas why it would seem slimy and have a creamy mouthfeel without any off-taste?
