Here is a tasting of my first BIABs. I brewed a Bavarian Heffeweizen, and Northern Brewers 115th St Hopbursted IPA.
Neither of these beers are bottled, I took a sample of the Heffe just before bottling and it was great. The extract version of this beer was much darker and tasted like extract. This beer was the bright yellow the beer should be, and tasted very similar to something you would get at a microbrewery. Maybe a little less banana than I thought it would have, but I am hoping that will stand out more once I have a full glass of it.
The 115th St IPA started at 1.100 and is now at 1.012. I will check in a few days to be sure that is the FG before moving to a secondary fermenter. This beer was very alcoholic. According to beer tools it was about 11.8% ABV. It was good and again tasted like something you would get at a microbrew. The only item that might be a problem is the alcohol flavor is very strong. My wife even thought it smelled like whiskey. I used hopsocks when brewing this beer so there aren't any actual hops in the fermenter right now. I thought maybe if I dry hopped this one before bottling it I could disguise some of the alcohol and bring out some more of the hop aroma. Any suggestions on this thought?
Thanks again for this wonderful way to brew beer.
Post #2 made 15 years ago
Cool I saw a youtube video where the lady added some beano to the fermenter I guess mainly to reduce the carbs by turning some of the unfermentable sugars into fermentables. I think this is why i got all that alcohol and such a low final OG. No beano for me next time I think.
