One issue with it was the yeast. My LHBS did not have the Wyeast 1318 yeast I wanted to use, so I settled for Wyeast 1968. After reading a bit about it, it sounded like a decent yeast to use in IPAs. Maybe I didn't do something right, but I was not that impressed with it. The hop flavors were kind of mild, and there was a bit of a toasty/buttery note that did not work. This yeast is known for needing a diacetyl rest, so maybe I didn't yet it do long enough. In any case, it was definitely drinkable, and i might have even enjoyed it. Just was a bit of a disappointment.
|On a side note, I think this was the last batch I brewed with the Anova...more on that later|
|It never got any clearer than this, but that's okay I guess. Head was very persistent.|
- 3.5# 2 Row
- 1.5# Maris Otter
- .25# Honey malt
- .25# Caramel 120L
- Mash at 149F for 60 minutes
- Boil for 45 Minutes
- Add 1 Cup table sugar @ 0 minutes
- .33 oz of Jarrylo hops (14.2%AA) @ 30 minutes
- 1 oz of Azzaca hops (10% AA) @ 55 minutes
- .33 oz of Jarrylo hops (14.2%AA) @ 55 minutes
- Pitch a 1/2 cup of goop from Oatmeal stout (Wyeast 1968 ESB) and aerate with immersion blender.
- Leave in fermentor for about 2 weeks
- Start at 64F, gradually increase
- At 10 days, dry hop with 2 oz of Azzaca hops (10% AA) for 2 days because the study said so.
2/7/2015: Brew Day. Starting gravity was 1.062. Added some fermcap after aeration. Vigorous fermentation had started by nightfall.
Appearance: muddy dark tan color, persistent thick, white head
Smell: tropical fruit hops apparent.
Taste: slight toasty popcorn type flavor. Fairly restrained bitterness. Tropical fruit flavor. A bit of spiciness. Bit of sweet honey as well. Relatively thick mouthfeel, did not dry out as much as I would have liked. Slight tartness.
Overall impression: a little disappointed with it, the toasty flavor is not welcome. I'll gladly drink it though.