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at flame out if leave the bag in and let it stew and sometimes dunk the bag up and down a few times until the temp reaches 170ish you'll get more hop flavor
Ozarks Mountain Brew said:neither thats called hop steeping, its been used for many years in extract brewing
jmcnamara said:Cool, thanks for the clarification. I'll let go of the thread now
jmcnamara said:how would you describe that taste? like puke or band-aids?
just guessing, but maybe the warmer environment let something besides the yeast get going, which led to the bad taste.
Yeah, I'm going to drink up tonight (in the name of science of course) since it's Friday. I'm trying one from room temp and one from temp control to see if there is a difference.jmcnamara said:sour definitely sounds like you got a wild bug in there, but not sure where it would have been introduced. if the other bottles aren't like that, maybe you just had a dirty bottle or two.
i agree, i don't think that little bit of oxygen would account for that quick of a downturn in the taste. plus, i think it would add more of a cardboard taste rather than sour.
i think you'll just have to try the other bottles (in the name of science) to get a sense if it was just a one-off thing or if it's systemic to your process for this batch.