Fermented at 68 for 2 weeks, letting warm to 70 at the end.
Racked to a keg on 9/12, crash cooled.
Added 1 oz. Cascade plugs in a SS tea ball to the keg.
Final Tasting results 10/18/08:
- A little too much alcohol presence(I think due to lack of aeration from using that aquarium pump), I will switch to regular shaking in the future until I get an oxygen setup.
- Good malt bill and color, although I might knock down the O.G. to 1.063-1.064. I don't need all that alcohol.
- Hop bitterness was too high, and there was a harshness about it. I will probably knock it down by 5-7 IBU's, by deleting at least one late centennial addition. I think the harshness, which was described as "aspirin" by a beer judge, may have been from too much of this hop. It also may have been due to the "stainless steel" tea ball I used for dry hopping, which ended up not actually being all SS. Thanks, Northern Brewer...
- Hop aroma was not exactly jumping out of the glass. For overall hop schedule I would decrease the late kettle hops by 1-2 oz and increase dry hopping to 1.5-2 oz, added loose to a secondary. I also might mix the finish hop a bit, going with some Amarillo or Simcoe.