Monday, October 03, 2011
Bottled the hoppier version of the Flower Pepper saison that I'm calling Bitter Flowers earlier this evening. It's quite a bit hoppier (really just bitter), especially in the finish which is quite dry. At an original gravity of 1.048 and 40 IBUs of Crystal hops it's quite a beer so far. I love the performance of the Wyeast 3711. I fermented it in the mid- to upper-70s and it reached 87 percent apparent attenuation in under seven days. There seemed to no airlock activity the last couple days so I decided to check the gravity and at 1.006 I decided I could bottle. I brewed a five and a half-gallon batch so it yielded 30 12-ounce bottles, 12 12-ounce bottles and one two-liter flip-top growler. While bottling, I sampled some of my Dash the Curry Pale Ale and I'm still not in love with it. I picked a bottle that's been in the fridge for a couple weeks and it still has a prominent banana aroma. Not only does it smell like a German wheat (as opposed to a Belgian Pale Ale), it tastes a bit like one, too. It's coming across too full-bodied and sweet with a slightly unpleasant phenolic and oddly bitter finish despite a bitterness ratio of 0.472. I've moved a six-pack to the fridge and plan to move the rest of the beer off-site to a cooler location that is in the upper '60s. I'm thinking this is a beer that might taste better in the winter or early spring. Hopefully it just needs time to lager out some of the bitter spiciness and banana esters.