You need to taste these blind. Have someone else serve you one sample of one of them and two samples of the other (all at the same time) and see if you can pick the odd one out (they should obviously remember which is which). At least then you're minimising your internal biasToday's tasting: Had 1x from the bottling bucket experiment and 1x from the straight from fermenter. The bottling bucket one has less trub and already tastes the same as always. Little to no hop aroma flavour, but not aroma
Specimen straight from fv with more trub is a different beer.. it has more fresh aroma at this stage. Diacetly is somewhat less in both beers than just yesterday already. I can however say that hop aroma is already fading a tiny bit so don't hold out much hope for bottling without co2 at least. Kegging definitely seems the way to go with these. Still shaping up to be a nice beer, I just hope it doesn't fade any more
Ok. I've got a strange finding. Although nice and hoppy n malty, my brews normally turn out just too flavoursome. I've done an experiment by pouring my latest lager and pale (both only low 4%abv by the way) into a glass and adding different ratios of water.I've canned and bottled at two micros - both have already had the beer carbed and hopped in tanks. The bottles/cans are purged with co2 then filled and capped (possibly with a little injection of c02 to top it off - can't remember) on a foamy head.
I met a guy the other day who used to work at Gage Roads in the early years, he said they worked out that a shot of hot water (not sure of temp and amount) was used just before capping the bottles...but again this is carbed beer going into bottles not uncarbed and sugar
sorry - prolly not that helpful but maybe an insight into at least a couple of micros and how they go about it
In lieu of the innovator himself - I'm guessing he is under the impression that brewing to a higher OG and watering back down to target OG would make a better beer than one brewed to the target OG without watering down.What exactly are you trying to achieve here? It doesn't really make sense
I cannot in any way see how that would make any difference. In fact, you'd have to feck about with the hopping rate to adjust for effect of watering down on the IBUs...seems unnecessarily difficult for no difference.In lieu of the innovator himself - I'm guessing he is under the impression that brewing to a higher OG and watering back down to target OG would make a better beer than one brewed to the target OG without watering down.
ie wort at 1.06 watered down to 1.052 > wort at 1.052 without water addition.
Sounds like you need to have a good hard look at your bottling process...you've got to be f'ing something up badly in that process to oxidise a beer that quickly after bottlingIn another finding, I've just had my last pilsner bottled 20.12.17 and it's now oxidised.. tipped it down the sink.