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I knew someone was going to tell me that 😂

I tapped my keg of barleywine at room temp and I thought it tasted delicious and sweet at room temp. Then I cooled the beer down to like 40F and gave it a taste and its very different. It's not sweet when it's cold and it seems like the maltiness is very muted. Is this normal?

Makes sense thanks!

I am not using tapatalk. I'm using the actual HBT app from the android store.

I just installed the HBT app on my android phone and I can't get it to launch without it crashing every single time. Anyone know what I can do to get it running?

Martin, I just realized from your webpage that you went to the University of Florida; I did as well! Go Gators! :)

It was 1.5 ml for mash pH. What I ended up doing was just putting it into boil.

Can I just put it in the boil? Also, how is this going to effect mash conversation?

Just FYI: I tried cold crashing one time and ended up oxidizing my beer. Maybe I did it wrong.

It smelled like sh$t and it tasted worse! lol My friends described it as what a nasty, sweaty sock would smell like after wiping your ass with it lol

I just brewed this and it was the best beer I ever brewed and everyone I shared this with said it was one of the best beers (commercial) they ever had! 13 lbs 12.46 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 12.32 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 12.32 oz Caramel/Crystal Malt - 10L (10.0...

Just to follow up on this... 5 gallons down the sink!

:ban:

Why would you suspect oxidation? I learned that isomerization of hops happens above 170F. If you don't chill the wort down fast, the flame out hops will turn into 30 or 40 mins hop additions.

Exactly!!! Previously, I never really understood the 170F threshold and its effects on hops so I never bothered to wort chill. At the same time, I always wondered why I had very very little hop flavors from my late addition hops. I read something about isomerization above 170F and it dawned...

I used to not chill at all and it would take FOREVER for the wort to drop below 170F. During this entire time, all the late addition hops are being treated like early addition hops and all the hop flavors were gone. Now that I have chilled down quickly past 170, I can finally taste the hops.

boiled for 5 mins. wort temp dropped below 170 in like 2 mins.

... and all I did was make use of a wort chiller. I opened the lid to measure FG and to start dry hopping but I took a taste of the beer. Man! I can finally taste a lot of the citra flavors! I now want to rebrew some of my older IPA recipes and see how much better they are after wort...

He had US05 in that bucket previously and the wort has been sitting in high 70s room temp. Hopefully the off flavors aren't too noticeable. How is it possible that tiny specs of yeast can start fermenting 5.5 gallons? All these yeast pitching calculators say you need ridiculously more yeast.

Because my buddy that was brewing with me didn't get his temp controller in the mail yet until yesterday.