TalkingGoats
Well-Known Member
Brewed a moderate gravity Belgian IPA with WLP550. I let it sit on primary 4 days after it finished for a total of 15 days. I racked into a keg and tasted some. To my surprise it tasted like Vienna sausage. Not kind of like - it was exactly like Armour Vienna sausage. The yeast cake was cement like, 3 1/2" thick and the bottom 1/4" was pure white. I have never seen that before and this was a black beer.
The OG was 1060, finished at 1010, heavily aerated and I did not make a starter. Pitched at 70*, 8 hour lag time, ambient temp was 65* and it took a week to get down to ambient temperature.
I kept it at room temp in the keg a couple days and then through the keg in the fridge.
What should I expect?
RDWHA-VEGEMITE?
The OG was 1060, finished at 1010, heavily aerated and I did not make a starter. Pitched at 70*, 8 hour lag time, ambient temp was 65* and it took a week to get down to ambient temperature.
I kept it at room temp in the keg a couple days and then through the keg in the fridge.
What should I expect?
RDWHA-VEGEMITE?