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Taste Notes

Nov 21 - Tasted after coming back from London. Nice aroma, but definitely tasting the residual sugars still in the brew. Might have been nicer with a drier finish, but I do like the mouthfeel better as it is not as thin as the pale ales from this past summer. Not quite vegetal in flavor but very hoppy without being bitter.

Notes

Discussed at Sound Homebrew with Mike the owner how to get a bit more mouthfeel. I was thinking oats and he also suggested that a higher mash temperature could assist. I will mash at 154 this time. Had 2.1lbs of base malt in the malt sack left, so went ahead and threw that into the mix. This will add about a full % of gravity. Using nugget hops picked fresh from my neighbor's garden for a hop bursting at the end of the boil with some hops from the freezer up front for the bitterness. BREW DAY Mash In only got me to 148; likely because I heated up the tun 2.5 hours before mash in since I was harvesting hops (thought the hop harvest would take less time). Added an additional gallon at 180 which brought it up to 154. Mash Out called for 10.75qt at 168. Fly sparge called for 1.33g at 168. Wil forego the 1 gallon and Mash Out with ~11qt which should get me to where I need to be volume wise. Mash Out will involve pouring the 11qt at 201 into the tun, stirring to ramp up to 168 and letting sit for 10 minutes. 1st wort hopped with freshies, using the 6/1 ratio so this was 6 ounces fresh hops because the recipe suggested 1 oz dry. Pulled them after finished pulling Wort. The fresh hops really absorbed a lot of wort so I only ended up with about 4 gallons into the carboy. 9/7/15: Wort is fermenting well! 9/29/15: Transferred from carboy to bucket with 4 ounces of frozen fresh Nuggets. Will keg upon return from business trip ~11/15.