« on: April 11, 2013, 07:29:01 am »
Let it carbonate at 68 for a week or so, then drop it to cellar temp. It might still carbonate at 55, depending on yeast strain, but would likely take a long time.
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Compared to windows 8, 7 is a dream. We bought a machine for tHe brewery that came pre-installed with 8 and OMG it is a nightmare. It is a huge, clunky mess. Huge bugs that don't have any fixes. And we tried to install 7 on the machine but you can't get the particular drivers you need. They are forcing you to move onto windows 8.Yeah, I'd love to hear the thought process behind Windows 8. They finally made a decent version with 7, why try to reinvent the wheel at that point?
OP - You might take some to the LHBS, a Brewery, or a local club meeting. Get someone with experience taste the beer and identify what is off, and recommend a course of action. I say this because the guys in my club helped me a lot back in the day from tasting my beers.This is sound advice. Odds are, they've experienced the same thing before. You can also rule out the brass fittings in your brewhouse, I have used brass ball valves with no ill effects for years.
I did a side by side last night with a bottle of mine (in the bottle 2.5 weeks) and a hopslam on tap. Mine was sweeter up front, especially when cold but as they warmed up a little they became very close to being the same beer. The color was dead on. I may drop a little honey next time and use some honey malt instead and see what that does for the up front sweetness. Just letting you know how my first all grain recipe for that clone worked out.You probably want to do the opposite actually, and add more honey if you want it to finish a bit drier. Honey is almost completely fermentable, so will make the beer less sweet once it ferments out. Honey malt will leave additional residual sweetness.