Baseballer10p, nice looking homebrew
Here's a shot of some very very fresh centennial blonde I was taking about a month back
It's unfiltered. It's unfined. It's been just 13 days on a slow forced carbonation @ 14 psi. It's tasting quite good. I'll get another photo in a weeks time.. By then, it should be even clearer. We started at 1.060 and finished a bit high at 1.020. So the sweet bite is there. I'm tasting a bit of a sweet pilsner like bite with a toasted malt character. Hops are sorta there. Abv undetectable. Very solid stuff. I sorta sense some honey or something else sweet. But we never added anything else.. Maybe the yeast aided on some sweet character?
Our Ipa is a bit of a struggle. It finished way high at 1.030 so the sweetness factor is all over the place. We've had drain pours before and this isn't one of them. Considering how we lost a wort chiller and our AC was struggling through some hotter moments of the summer, it's not a total disgrace. I've only had it at room temp, barely carbonated and it had a sweetness to it. The bitterness kind of sneaks up on you. The aroma is lacking big time. But it should carbonate nicely by our big weekend on the 20th.
Thanks! Yeast could be doing it, but could be alcohol sweetness as well. But at the FG, it could just be residual sweetness from the malt. Too bad about the IPA - very strange how it finished so high with the heat. Yeast work faster up there - if it didn't get hot enough to kill them (which seems to me to be pretty hard to do). Do you guys do all-grain, extract, or partial mash? Because it could be because of the wort as well.
My pseudoSue clone. Fantastic, juicy, maybe a touch too bitter to be just like Sue. Can drink it all day.
That sue clone looks real nice, mind sharing the recipe? Made a gandhi-bot clone the other day, need to keg it soon and see how it came out.
Taste the ghandi-bot yet?
Here's the recipe for the pseudoSue clone (I'm going back to extract to get my technique down, but I hear they use Golden Promise as their base malt):
5 gallon batch
Wyeast 1272
6.75 lb light dry extract
1 lb crystal 20 (steep at 150°F for 30 minutes)
1.00 oz citra (boil 15 min)
1.00 oz citra (boil 10 min)
1.00 oz citra (boil 5 min)
1.00 oz citra (add at flameout)
1.00 oz citra (hopstand/whirlpool/steep 25 min - SEE MY NOTE)
1.00 oz citra (hopstand/whirlpool/steep 15 min - SEE MY NOTE)
2.00 oz citra (dry hop for 7 days)
2.00 oz citra (dry hop for 4 days - add 3 days after first dry hop)
Cool and pitch. Ferment at 67°F.
NOTE: Do not do what I did for the whirlpool. You want to turn off the heat and let it get down to 175°F or so. Then you add the hops and whirlpool it.
I took the pot and put it right in the cold water bath so it dropped to 120°F in five minutes. Then I was worried about contamination when adding the hops so I ended up reboiling which probably resulted in the too bitter taste.
Lacing and body retention is nearly zero. But in your mouth, the body seems just right. Crisp and not too heavy. Truly impressive stuff. Definitely not meant to be aged if you intend to have some sort of coffee presence. Its there but in the deep backbone of the flavor palette. The bright coffee smell has subsided. I want to say the bright burst of bourbon flavors has subsided as well.. Almost like it has balanced out by losing that intense aroma/flavor all around.. It may be for the better for some people. Im still iffy on aging it
