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The beer gods have smiled!

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crabber:
I brewed 10 gallons of Bo-Pils about 12 months ago, and just about nailed everything.  The beer turned out beautifully, one of the best I've ever brewed; however, I racked 5 gallons of it to a lagering vessel using an infected siphon (due to this siphon I've probably dumped about 20 gallons so far).   The clean 5 gallons have been lagering ever since, waiting for a special occasion.  The "infected" 5 gallons has been waiting on a counter to be dumped for a few months.
Today I decided to just dump it and be done with it.  I thought, what the heck, I'll taste it again just to be sure.  I did.  No infection??  I was sure it tasted sour several months ago.  But I don't see a pellicle on top of the beer.  So confused.
It appears as if the beer gods have smiled on me!  I guess I'll keg it and hopefully it doesn't taste sour when it's cold!

a10t2:
And THAT is why kegging rocks. Also, the siphon should be burned. Maybe slapped around a little too.

Thirsty_Monk:

--- Quote from: crabber on November 15, 2009, 07:56:02 PM ---I brewed 10 gallons of Bo-Pils about 12 months ago, and just about nailed everything.  The beer turned out beautifully, one of the best I've ever brewed

--- End quote ---
Can you share your recipe?

crabber:

--- Quote from: Thirsty_Monk on November 15, 2009, 08:19:03 PM ---
--- Quote from: crabber on November 15, 2009, 07:56:02 PM ---I brewed 10 gallons of Bo-Pils about 12 months ago, and just about nailed everything.  The beer turned out beautifully, one of the best I've ever brewed

--- End quote ---
Can you share your recipe?

--- End quote ---
It's JZ's recipe from BCS.  I didn't write down what water I used, but it was fairly soft.  The recipe calls for an entire pound of Czech Saaz hops (scaled to a 10 gallon batch), and I gotta say it's worth it.  It tastes authentic flat at room temperature; I can't wait to try it cold and foamy!   ;D

Thirsty_Monk:
Thank you I do have the book.
Good deal that you taste the keg before dumping it.

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