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Everything posted by doc280

  1. Week four conditioning in the bottle and here are the results, for this Kama Citra IPA. Now I have not been drinking, any of this brew for the past week, so I am coming back to it kinda fresh. It definitely has that familiar citrus note when bringing the glass up and a slight grapefruit taste at the end. There are no off flavors and I would say nothing has really changed from last week. This is the last of the Kama Citra IPA, so after my four weeks of taste samples and many pints in between, this brew is better young and green, week one was the best. The reason week one was the best was the citrus pop it had. By week two the pop was diminished to fizzle and by week three, it is there, but you are searching for it. The great thing is no signs of the off favors of my previous failed batches. I am leaning towards the reason for my earlier failures, but the Nut Brown Ale, which is in the LBKs, I think will tell me more.
  2. Three weeks conditioning in the bottle and the good news is no off flavors, however something has changed. The IPA remains good, no very good, but I sense a loss of some of the citrus punch, it had before. I have been drinking this brew now for three weeks, so maybe I have become muted to citrus flavor. But I do believe the citrus is waning. The bitterness between the two samples is now very close to one another, but the corn sugar sample has a feel of more more carbonation and I like it better.
  3. Really the differences between these samples was so dramatic a heckuva palate was not required. I have put bottles of each version away for future sampling at different time periods, just for my curiosity. If you guys would like me to do them blind, I can do that and post the results.
  4. The blind test taste, two bottles of Kama Citra IPA, carbonated and conditioned in the bottle for one week. One primed with table sugar and one primed with corn sugar and these were refrigerated for one week. Earlier in this thread I mentioned I could taste a difference with the corn sugar being more bitter. In the blind tasting the two samples were poured the same way in the glass and well there is a visual difference, captured in the picture below. I had my wife hand me the samples randomly, while my were closed, no peeking, and these are the results. Three out of three times, it was very easy to taste the difference between the two samples. The sample which tasted more bitter and had less aroma came from bottle primed with corn sugar. The sample which was less bitter, smoother mouth feel and stronger aroma was from the bottle primed with table sugar. Now in four weeks there may be no difference between the two samples, however with one week of conditioning, there most definitely is. Although the bottle primed with corn sugar holds a better head, the taste, aroma and mouth feel of the bottle primed with table sugar wins out. The below picture, the table sugar sample is on the left and the corn sugar sample is on the right.
  5. The two week tasting results are in. There are no indications of off flavors forming. The taste and feel remain the same as week one.
  6. Cut the tamper resistant plastic ring off the bottles. After the bottles have been used several times the cap will come in contact with the tamper resistant plastic ring causing a improper seal. I have had no issues since getting rid of the rings.
  7. I really am not trying to stir things up, just trying to report my findings as they develop. I will place one bottle primed with table sugar and one primed with corn sugar in the refrigerator at the same time and do a blind taste test, after three days.
  8. Ok, really who can stop at one? Yes I had to do it, I had to open the bottle primed with corn sugar and drink it too. Now I know everything I have been told and read says there will be no difference between the table sugar and corn sugar, however in the one week tasting I have to say there is. The corn sugar primed bottle is little more bitter, not bad, but I do prefer the table sugar primed bottle better at this point.
  9. This is the one week in the bottle tasting and this is what I have. The smell is clean with hop and citrus, zero off smells. The appearance is a little darker than I expected and it may have just a touch of chill haze, but overall I am not complaining. I have been reading about late extract additions, which should lighten the color and a cold crash may help with the chill haze. Carbonation is, to me, perfect and nothing to change here. Taste, first I would not call this an IPA, but a pale ale and do not get me wrong this is not a bad thing. It has a very nice mid-range bitterness, it is light but with a pop of citrus......more specific grapefruit....there is a pop of grapefruit. There are zero off flavors, sorry getting excited here, but this has to be the most perfect summer time, hot weather beer I have ever had. This is the beer I want when I am at the ballpark watching nine innings in the dog days of August. I know there is the chance they may get better with a little age, but there is a chance that awful off favor takes over and I loose the whole batch. Yes better put a few more in the refrigerator.
  10. Well, there is nothing to panic about here and if I loose two bottles of beer, so be it, I have been pouring out 5 gallon batches of undrinkable beer. The reason for a one week tasting, is some have reported this IPA as being better early in the bottle, in little as one week. So why not a one week tasting to understand how it is maturing in the bottle. The early tasting of the Private Rye, it tasted good, four weeks in the bottle it was undrinkable. Wish I had put a few more in the refrigerator, I might have enjoyed them, instead of pouring them down the sink. I know this is not the normal and I have or had (hoping) a problem. To not look under every stone at this point, I believe would be very foolish.
  11. Seven days in the bottles, at 73F, and the IPA, has carbonated nicely. I feel no pressure differences between the bottles primed with corn sugar and table sugar. Also the clarity, of the IPA, has come though showing very little of the haze, which it showed before. Since the carbonation level is good I have placed one primed corn sugar bottle and one primed table sugar bottle in the refrigerator, for a one week tasting.
  12. A recap of the Kama Citra IPA, which was bottled today. Kama Citra IPA extract kit 5 gallon. Water used -distilled. Sanitizer - Star San. Gains steeped 150F for 20 minutes. 60 minute boil - the different hops added at directed times. Hop spider used. Wort cooled in ice bath 25 minutes. Wort placed in two LBKs and distilled water added to bring up to the 2 1/2 gallon mark. Wort was 68F when US-05 yeast was pitched. The LBKs placed in the fermentation chamber with temp set at 62F. At 14 days dry hopped. Hops placed in a hop bag, weighed down with a one inch glass marble. Day 21 bottled - 12 bottles primed with corn sugar (had some left over) - 12 bottles primed with cane sugar. Bottles filled directly from the LBK spigot using a bottling wand. Bottles stored at 73F in the dark. At bottling the sample taken had a blonde yellow color with a slight haze, nice citrus smell and very pleasant citrus hop flavor. I would call this a pale ale (maybe the hop spider and hop bags limited the hop favor transfer), but I love it, just hope the off favor does not get it.
  13. No cheese smell. I have been using their pellet hops and they have always smelled wonderful.
  14. Yes to all. Not that I know anything much, but could oxidation be more pronounced to me, with these kits using fresh hops?
  15. At week four, or so close to week four to call it week four, in the bottle, the Private Rye is dead. Yes dead, the off flavor has taken over and to my tastebuds it is no longer drinkable. So in a recap of the Private Rye- At time of bottling the favors were very good. At week two in the bottle, the flavors were good with just a hint of the off flavor. At week three, the off flavor was taking a strong hold over the beer's flavor profile, but still drinkable. At week four, the beer is dead. These bottles of Private Rye were kept at 73F until three days before drinking, at which time were placed in the refrigerator.
  16. Yes, the three bottles were in the refrigerator for three days. I like the level of carbonation, no problem there. Just the off favor, I taste and smell, is taking over.
  17. Top of the eighth and with how the game is going, a good time for a Private Rye three week report. Three weeks after being bottled, I have to say things have not got better. The off flavors, I get, are more prevalent and the good favors have diminished. The brew still remains drinkable however I am not enjoying it as much as week two. I would say it is a little dryer then week two also.
  18. Yes, it is a draw string, part of the bag. I also sanitized the plate, which I placed the bags on, my hands and wiped the lid area, of the LBK, with Star San.
  19. Ok, I got the IPA dry hopped yesterday. Boiled the hop bags, the two shooter marbles and then added the hops to the each bag, tying them off. Placed a bag, gently, into each of the LBKs and they slipped away into the depths.
  20. Drinking out of the a bottle, No, I am civilized, well at least my wife has got me to that point. Two trub bottles, because there are two LBKs. The last remaining beer, which is sitting on the trub, in each fermenter, is filled into a bottle. Cold cashing keeps the trub cake intact and out of the bottles. I call the last bottle, being filled, from each LBK, the "trub bottle", because the beer was sitting on the trub, the bottle is not always full and after the bottle is filled I prime it with the estimated proper amount of sugar to volume. This is the only bottle I prime after filling, being as I am unsure of the amount of beer which will be in the bottle.
  21. I know I am bad, but I wanted a brown ale to go along with an aged steak which I was preparing. The Private Rye was bottled two weeks prior and following it's instructions, it was ready to go. So I place the two trub bottles in the refrigerator 48 hrs prior to meal time. Now the only things I have changed with this batch -vs- my failed batches are the use of us-05, instead of u-04, the rinsing of the bottles with distilled water after sanitizing with One Step and corn sugar instead of table sugar. At the first sip I thought I tasted a slight hint of the off favor I had got with the previous batches, but once drinking more I no longer noticed any off flavor and started enjoying the creamy biscuit, caramel, and cocoa flavors. Not the best summertime beer, very rich, but goes great with a good steak. Looking forward to returning back to Private Rye in another two weeks.
  22. Ok, this is what I have planned for the IPA, which is in the fermenter. The fermentation of the IPA has been kept at 62F and seems happy, so I will keep it their. Day 14 in the fermenter, dry hop, using a sanitized hop sack weighted with a 1 inch glass cat's eye. Again making sure everything is sanitized and gently place the hop sack in the LBK. Just plan to skip the cold crash with this one and if the beer is drinkable, will brew another batch to compare the difference. Day 21 rinse my already clean bottles and sanitize them with Star San. I have some corn sugar left, so I am going to prime with both corn sugar and table sugar. Bottle using my new bottling wand. Cap and store at 73F for four weeks. Does this sound about right?
  23. I transferred from the primary LBK to the secondary LBK, by way of tubing, making sure the end of the tube was in the bottom of the secondary so no splashing occurred.
  24. Not all have went into a secondary and I will try the next batch uncovered while in the ice bath. The IPA I have in the primary now, the instructions say two weeks in the primary, transfer to the secondary for two weeks, dry hop for a week then bottled. Rick are you saying skip the secondary, but follow the rest of the instructions and times?
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