BeerSmith™ Recipe Cloud

Taste Notes

Chico- Amber preferred, more hoppy balanced, like a session hazy without tasting over hopped & out of balance. 34/70- more balanced, good, but took longer to come into it's own. Next time: leave out chit & wheat. Mix some nelson into the dry hop. 8/9 - podcast came out Tasting a couple bottles of NZ pils that I saved for when the pod came out. The two on the right are from a bottle that i left in my hot ass detached garage for the week my bottles were shipping to Marshall. The two on the left were from another bottle i cold stored the entire time. I was very surprised by how decent the bottle that was stored warm for a week is. It's slightly sweeter, maltier & more floral while the cold stored is a little lighter on the palate, with more citrus/lime aroma and just a whisper of sulfer in the background if you hunt for it. While i did my best to purge the bottles will before filling my guess is that the left over free sulfur in solution helped protect it from oxidation like metabisulfite? Is that a thing? I've read conflicting information. Podcast comments were bready, floral, balanced, tropical fruit, not an IPA in a good way, home run.

Notes

water, minerals, Mill grain -heat water with element & burner Brewed: 5/14/22 Strike: 160 Mash: 40min @ 156-150 Boil: 30min (loose hops-no trub trapper) -Chill w/ hydra -Whirlpool rest 5min -Final vol & OG: 12ish @ 1049 Transfer to fermenters -1st filled:anvil 34/70 -2nd filled:univesel chico Pitch yeast -pitch temp: 66 -temp control: room 5/16, bubbling stopped 5/24, 66 keg via pressure transfer into starsan purged kegs. Both hazy, chico is clean if a little thin & 1 dimensional. Neither very bitter, 34/70 is a little too sulfury, but no other off flavors. Chico fg1013 4.7% 34/70 1014 4.6% Burst carb at 35psi for 24hrs. Disconnect gas 24hrs. Chico carbonated on tap, 34/70 carb in freezer for a later date. 6/6 chico crisp with slight lime & slight haze, but a little sulfur or maybe DMS? 34/70 is super sulphury & farty, Took both out of freezer & hooked up a blowoff tube to the gas line to let warm up & off gas. 6/9 66ish, added 1oz motueka dry hops to eaxh keg in mesh canister while purging head space. Left warm for about another week. Sampled and both were clean & acceptable sulfur levels. Chilled kegs & re carbonated. Left to condition for about 1.5 weeks before bottling. Bottled with picnic tap that had piece of racking cane shoved in the end. Purged bottles with co2 from a house ay the bottom for about 4 sec before filling. Capped on foam, minimal head space. Filed 6 bottles. Shipped 2 bottles of 34/70 version to Marshall week before 4thnof July weekend. Was in transit for about 7 days & it was very hot during that time. Kept 1 bottle in the hot garage during the time of shipping. The other were cold stored the entire time.