AG#2 - Mysterio's Sierra Nevada Pale Ale clone

[L2wis]

Good blog! you brought back memories of my old heineken mug same as yours. Did you get your from the factory in amsterdam? It was my favourite mug till it got bust

[MightyMouth]

Looks good, I did a snpa last weekend and I am always amazed at how dark it is for a pale ale.

[selondoner]

Good blog! you brought back memories of my old heineken mug same as yours. Did you get your from the factory in amsterdam? It was my favourite mug till it got bust

Thanks L2wis. Yes that's right, all the way from the Dam. It is a lovely mug

Looks good, I did a snpa last weekend and I am always amazed at how dark it is for a pale ale.

I was surprised by the colour of it. With all that Crystal Malt though I'm not surprised. Is your kegged?

[MightyMouth]

No, still trying to get it down to 1.013 or so. Also it is very cloudy due to no copper finings so am hoping the isinglass does its job. I use a different recipe though which uses Magnum, pearle, and cascade hops.

[selondoner]

So as a quick update...

I have been testing the OG and got it down to what it should be, around 1010. Been that for a couple of days. However I gave it my first taste and it was a real disappointment. As it hit the mouth it was ok and had a nice dryness to it. However the after taste isn't right. I guess the closest description is what others on here have described as a medicinal taste. There seems to be various theories having looked round the forum on what this may be. I'm hoping that its come from the warmer temps (I have no temp control) but having put it in the barrel there is no nice yeast bed. Is this normal with liquid yeasts? This is how the FV looks emptied:


Not sure whether to chuck it or keep it barrelled and wait and see. Have no time to brew for a while now anyway.

Thoughts?

[simple one]

Give it some time in the barrel before you do something drastic. It won't hurt.

As for the lack of sedimented yeast at the bottom of the FV, no that's not normal from my experience. It could be one of three things: underpitched, yeast still massively in suspension or little yeast growth in the wort.

Now if it was underpitched, it should have taken longer to hit the FG. It may also have let some beasties in to produce the medicinal flavours.

Alternately the medicinal flavour may have come from chlorine in the water, or from your cleaning/disinfecting products.

[jmc]

Give it some time in the barrel before you do something drastic. It won't hurt.
..

+1 to that

I'd recommend you give it a chance to sort itself out. It will probably be totally different in a month's time
ATB
John

[MightyMouth]

I say give it some time but Mine tasted fantastic fresh from the fermenter.

[selondoner]

I might as well keep it in there and cross my fingers. Im getting married in a month so wont be able to brew again until September now anyway.

I might get lucky but seems me dipping my arm in may not have been the best idea!