NEIPA WYEAST 1098 Fermentation

Discussion in 'Homebrewing' started by drink1121, Mar 21, 2018.

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  1. drink1121

    drink1121 Initiate (0) Mar 23, 2009 California

    I brewed a NEIPA with a starting gravity of 1.065 on Sunday. I may have added too much lactic acid to it, because it seemed like the ph of the mash wasnt going down for some reason. I think I probably added 6-8ml for the 5 gallon batch to the 154*F mash. I pitched the Wyeast 1098 from a starter mid-day on Sunday and set the chest freezer ambient to 62 degrees. It was already fermenting when I wen to bed on Sunday and was already down to 1.017 last night (Tuesday night). I tasted the beer and it was great until it had this massive burn on the back end. I have never used the yeast before so I am wondering if anyone has found it to nearly fully attenuate in just over 48 hours and if anyone has experienced this burn while sampling. I am thinking the burn could be yeast still in suspension or maybe its the lactic acid coming back to bite me (I didn't get a tart or any other off flavor, just a burn). I added the dry hops and am hoping the burn goes away with time. Any thoughts?
     
  2. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Since you brewed a 'NEIPA' my first guess would be hop burn.

    Cheers!
     
  3. drink1121

    drink1121 Initiate (0) Mar 23, 2009 California

    only thing is: I havent dry hopped yet. maybe it still gets a hop burn from the 5 ounces of whirlpool addition hops
     
  4. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Maybe. That is a healthy amount of hops there.

    Cheers!
     
  5. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    What temp did you ferment/pitch at? ...why did you have to "set" your temp to 62*F? ...what was it set to prior? I don't think WLP-007 would take off that fast if your temp was really 62*F.
     
  6. drink1121

    drink1121 Initiate (0) Mar 23, 2009 California

    I ferment in a chest freezer, so I set that temperature to 62*F, meaning the temp. inside in the carboy was probably around 66-68*F. I pitched when the wort was at 64*F.
     
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  7. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Just wondering if you are using it for other things also (lagering, conditioning, as another refer) ...have heard of a lot of folks screwing up when changing settings/temps, etc. ...anyway probably not fusels, but a lot of CO2 (carbonic acid) mixed with hop debris. cheers
     
  8. drink1121

    drink1121 Initiate (0) Mar 23, 2009 California

    I also have a thermometer in the chest freezer to make sure the regulator is working correctly. It was about 61-62*F depending on when I checked.
     
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