Finally, a Decision

After my last post, I decided to check my theory that over pitching the yeast was having a negative effect on the brew.  I tested the specific gravity of the beer in the fermenter by emptying a little bit of it into a beaker, and floating a hydrometer in it.  The specific gravity (SG), when referring to beer, basically indicates how much food (sugar) the yeast has to eat.  After fermentation, my beer should be around 1.009...it was at 1.004; a big difference.  What this tells me is that, while i WAS over pitching, the more important problem was that I was waiting too long to bottle.  I went ahead and bottled.

When beer sits on top of dormant yeast too long, it starts to take on a weird flavor.  This was only the 10th day of fermentation, and I was going to wait another 5.  So this part will definitely change.  From now on, I will be testing the beer on day 10, and, providing fermentation is done, bottling it.

I also tasted the sample, and it was awesome.  Great hop bitterness, great, crisp, clean hop flavor, and a gentle aroma that didn't assault the nose.  There was a little bit of a lingering bitterness that stuck to the back of my tongue, which is obviously due to the Cascade, and I would rather this not be there.  The aroma was kind of weak, and I would like to accentuate it a bit more.

This little episode helped me decide what to do next.  2 batches, side by side, each using different strategies to correct any characteristics that I find undesirable or less than adequate.  This next batch is going to work towards bringing out more of the Columbus aroma, and getting rid of that sticky bitterness yet keeping the flavor from the Cascade.

Here's how it will go: Batch 1 will be the same as the last, only the Cascade and Columbus will be added 5 minutes later.  Yes, this means the Columbus will be added just as I turn off the flame.  This "flameout" addition, as I've seen it called, is supposed to impart a strong aroma; stronger than the 5 minute addition.  I am also hoping the Cascade added at 10 minutes instead of 15 will cut down on the imparted bitterness characteristic.  According to the calculator I use to formulate recipes (beertools.com), the bitterness comes down by about 10 points.

As for Batch 2, I will simply swap out the Cascade hops for Simcoe, added at 15 minutes, and move back the Columbus to the flameout point.  According to the calculator, this increases the bitterness by 2 points or so, but, since the Simcoe bitterring characteristic is less sticky and lingering, I expect this may improve the brew.  The Simcoe definitely has a different taste from the Cascade, so that may be an issue, but, since I was having a hard time deciding which I liked better, this shouldn't be a problem.  The two batches will split the amount of yeast I used for the first several batches.

Brew day is either tomorrow or Friday.