cremmerson
Well-Known Member
During a moment of stupidity, I scorched my wort. I was boiling dried malt (with water, all ok) with hops for an hour and ended up scorching the wort. So I have a lovely strong bitter with some excellent characteristics - fruity aroma, opaque brown colour - but after almost two weeks in FV the taste is compromised: a malty start but an acrid finish. I'm willing to bottle this and lay it down until Christmas (six months should make for an excellent spicy treat, right?) but I am wondering if anyone has any solutions for intermediary rescues?
As per the ingredient list below, I've used the trub from my last batch as the yeast for this batch. I can understand it may contribute (I don't think it did) but I don't want to turn this thread into a debate into the merits of reusing yeast in this manner; this batch (my sixth) was a way of testing the impact for my own experience.
Ingredient notes follow. And thanks.
Coopers English Bitter kit, best before 27.7.14
Dark dried malt extract, 1.7kg (boiled with hops)
CaraAroma, 400g (steeped per below)
Chocolate Malt, 170g (steeped at 67C for 25 mins)
Styrian Golding, 20g@50mins
Styrian Golding, 20g@5mins
Safale US05 (used trub from last batch with similar agreements)
23l
As per the ingredient list below, I've used the trub from my last batch as the yeast for this batch. I can understand it may contribute (I don't think it did) but I don't want to turn this thread into a debate into the merits of reusing yeast in this manner; this batch (my sixth) was a way of testing the impact for my own experience.
Ingredient notes follow. And thanks.
Coopers English Bitter kit, best before 27.7.14
Dark dried malt extract, 1.7kg (boiled with hops)
CaraAroma, 400g (steeped per below)
Chocolate Malt, 170g (steeped at 67C for 25 mins)
Styrian Golding, 20g@50mins
Styrian Golding, 20g@5mins
Safale US05 (used trub from last batch with similar agreements)
23l