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May
18
awarded  Scholar
May
18
comment Dropped the temperature as it was getting out of control, did I shock my yeast?
Great advice overall, thanks. I did take gravity and it was indeed close to finished at 1.014. An extra 5 days only brought it to 1.013 and bottled after that... at bottling it didn't taste bad, the malt character came through but there were esters on top. It didn't taste too "hot" or fusel-y (and I know how that tastes since a Belgian we did last time definitely had the same problem, but had aged out well). Unfortunately aging isn't a good option—it's a dry-hopped IPA. We'll see how the esters add to the character :) Sorry for rambling.
May
18
accepted Dropped the temperature as it was getting out of control, did I shock my yeast?
May
10
awarded  Student
May
10
asked Dropped the temperature as it was getting out of control, did I shock my yeast?
Mar
26
comment Mash-produced unfermentable sugars do add sweetness and aroma?
This is interesting and a great practical description of why the temperature balance is so important!
Mar
26
awarded  Autobiographer
Mar
26
awarded  Supporter