But when we checked it again after a week it had dropped to 1.020. But when we checked it again a few days later it was still 1.020. We had really muffed the mashing temperature. Apparently there had been some fermentable sugars produced during the mash, but not enough for this batch to drop to 1.012 (7.8% ABV) as had December’s batch.
This batch of Laurel IPA had started with an original gravity of 1.068. Its final gravity was 1.020. That calculates to an average alcohol by volume (ABV) of 6.4%.
Batch two tasted great. The diacetyl taste had departed and the dry hopping with an ounce of whole-leaf centennial hops, and one-half ounce each of zythos and simcoe hops really made the aroma and flavor pop. It was time to bottle.
While the use of the whole hops made the beer taste great, the leaves got stuck in the mouth of the auto-siphon making the transfer to the priming bucket exceedingly slow. And, the further down the level of beer in the carboy dropped, the more frequently the siphon needed to be unclogged.
We are not putting whole hops in primary or secondary fermenters again. Once was enough.
- Bottling the Laurel IPA (52beers.wordpress.com)
- Not so great fermentations. How not to mash. (52beers.wordpress.com)
- This week on Brew Disasters: Laurel India pale ale (52beers.wordpress.com)
- This week on Brew Disasters: pale ale (52beers.wordpress.com)
- Laurel IPA – The Tasting (52beers.wordpress.com)
- Getting Educated! Beer Sensory Class at CHAOS Brew Club (girlslikebeertoo.net)
- This week on Brew Disasters: House Pale Ale (52beers.wordpress.com)