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Author Topic: Hoppy beer.  (Read 2940 times)

Offline curtdogg

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Re: Hoppy beer.
« Reply #15 on: January 27, 2017, 07:34:25 am »
Thanks for the input guys.  Im thinking my problem lies 2 fold.
I will make a small batch without crystal 60 and ferment higher to see what happens.

I appreciate the input.

Fermenting higher will probably help, if there's diacetyl, but 65 is plenty warm for 05. I'd say keep it on the cooler side, but give it more time. I use US-05 often, usually between 60-65 and love the results.
For me, I don't use it often.  This particular time i had a thick creamy krausen that was a mile high.
Sweet home of the Beer Lords.