I know it's only been in the bottle for three weeks but I just couldn't resist bringing up one bottle of my "Going To California" IPA and trying it. On top of being "green" I only let it chill in the fridge for two days. Well, I was disappointed.
It tasted good for still being a bit green but it was flat as a pancake. Just a little "phifft" when I popped the cap and no head and no bubbling when I poured it into the glass.
I spent all of last night and this morning going over my notes and procedures trying to figure out where I went wrong. In the mean time I went down to the cellar (twice) to swap out the hot water bottles in my fermentation box - where I have a second batch of my "Heart Of The Country" English Brown Ale fermenting - to keep the fermentation temps up.
Then it hit me like a brick in the head! If I have to heat the fermentation box's temp up to keep within fermentation temps then it's too cold for my beer to condition outside of the fermentation box. So I brought a sixer of the IPA up to the kitchen and I'll let it sit at upstairs room temps for a week and see if that doesn't make a difference. When it's really cold outside like it's been for the past friggen month the cellar can get down into the fifties. So I might have to let the bottles start the entire four week conditioning process over again.
Things men have made with wakened hands, and put soft life into
Are awake through years with transferred touch and go on glowing
For long years.
And for this reason some old things are lovely
Warm still with the life of forgotten men who made them.
Ah yes, I have moments like that also. Not that I have a basement. Just those "well duh, the answer was staring me in the face" moments.
Naked Cat Brewery On Tap
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Octoberfest
Le Petite Saison
Czech Pale Lager
A Toast to Big Fuzzy Russian Imperial Stout at 10%
Belgian Blond
Flower Power IPA
4 Kilts Clueless Belgian Strong
One Wort Two Yeast with Wyeast 2206
One Wort Two Yeast with WLP940
Shipwreck Saison
I know how you feel! Same thing just happened to me with my brown ale. 3 weeks in bottles yesterday, tried one, still flat.. These cold temps are making it difficult for me to find anywhere to get my beer warm. Well luckily I did find a good spot and they are sitting at 67 right now so I am hoping this will be good enough. Now back to waiting.
#15 There Gose 'Nother Semester - Gone
#16 Two Brothers Brown - Gone
#17 Home Toasted Pale - Gone
#18 Porter Potty - Gone
#19 I do IPA - Gone
#20 Max Capacity Stout - One Left in the cellar
#21 Not So Independent Scotch Ale - Drinking
#22 Berliner Weisse - Gone
#23 Fruit Fallacy IPA - Carbonating
Just so you know, bringing bottles into bed with you at night is considered unacceptable social behavior, and SWMBO will not like it either.
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...
Certificate in Brewing and Distillation Technology
Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout
Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.
Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand - 13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
RickBeer wrote:Just so you know, bringing bottles into bed with you at night is considered unacceptable social behavior, and SWMBO will not like it either.
Rick, you say that like you've learned from personal experience!
Worrying can spoil the taste of beer more then anything else! ~ Charles Papazian
RickBeer wrote:Just so you know, bringing bottles into bed with you at night is considered unacceptable social behavior, and SWMBO will not like it either.
Rick, you say that like you've learned from personal experience!
Just wait until your daughter decides she wants a desert dwelling lizard and then the power goes out in the winter.
Up Next: FedoraDave's American Ale Fermenting/Conditioning Natural 20 Pale Ale -- Bull Terrier Best Bitter -- King Duncan's Porter -- Schöenwald Schwarzbier -- Littlejohn's Ale Drinking: Crown Top Pale Ale
You could be right. Fortunately I, so far, only seem to be having them while my eyes are open.
Things men have made with wakened hands, and put soft life into
Are awake through years with transferred touch and go on glowing
For long years.
And for this reason some old things are lovely
Warm still with the life of forgotten men who made them.
If I have to heat the fermentation box's temp up to keep within fermentation temps then it's too cold for my beer to condition outside of the fermentation box. So I brought a sixer of the IPA up to the kitchen and I'll let it sit at upstairs room temps for a week and see if that doesn't make a difference. When it's really cold outside like it's been for the past friggen month the cellar can get down into the fifties. So I might have to let the bottles start the entire four week conditioning process over again.
Just those "well duh, the answer was staring me in the face" moments.
