Took some Phat Quail Ale to David's for his birthday. People seemed to enjoy it. I took a larger bottle of it. The large glass bottles were the first to be bottled and they seem to tasted the least oxidized for some reason. So maybe the bottles had something to do with it. Maybe the oxygen cleaner I used to clean the bottles contributed. I remember a crapload of starsan in each of the bottles too but everything a read says that won't matter. One thing I didn't do was move my hot wort to the boiling pot via tubing. I let it splash in which would defiantly cause hot side aeration. Then later I hear hot side aeration is a myth. I don't know.
I think this batch of beer has taught me two things even if they are not true they can't hurt. Hot wort will be moved to the boil kettle via tubing. Secondary fermenters should be 5 gallons (not 6.5) to minimize air in the head space.
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