brandona33
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Brewed a Red Ale 53 hours ago, along with a batch of Apfelwein. The Apfelwein airlock is bubbling away, the Ale shows no activity. I waited as long as possible, but just lifted the edge of the pails lid and there is no krausen, so signs of fermentation. A slight sulfur smell. My digital thermometer died, so I used a manual one, and had mid 80 degree reading, added a bit of cool water, aerated and pitched yeast. My guess is the temp was higher than I thought, and it killed the yeast, a packet of Nottingham, and the dead yeast accounts for the sulfur smell.
Any ideas if this is the case or something else?
Should I buy another packet and repitch, give it plenty of time to clean off any off odors and flavors, or after over 2 days sitting at 68 degrees is this a lost cause?
Any ideas if this is the case or something else?
Should I buy another packet and repitch, give it plenty of time to clean off any off odors and flavors, or after over 2 days sitting at 68 degrees is this a lost cause?