carrboropanther
Member
- Joined
- Jan 21, 2008
- Messages
- 12
- Reaction score
- 0
I recently brewed an IPA and after two days it smells like butthole.
Heres what I used. ---------->The final volume was 6 gal.
Preboil:
3 gal. Water
½# Crystal 40
8 oz. Victory
Steeped until boiling began (about 20 minutes)
60:
1# of Muntons light LME
3 oz. Cascade Pellets (6.3 AA)
30:
½ tsp. Irish Moss
15:
2 oz. whole cascade hops (homegrown so AA is unknown, these were of course dried)
½ tsp. Wyeast yeast nutrient
10:
9#s of Muntons light LME
I will be dry hopping this with 2 more ozs of the home grown cascades
------------------------------------------------------
I brewed this outside and chilled it for about 20mins with an immersion chiller with the lid off. I then used a small 6in diameter mesh kitchen strainer (sanitized before use) to skim off most of the hop particles
I then pitched my yeast starter which was ½ gallon of WLP 099 which had been made 4 days prior.
------------------------------------------------------
I just racked it to a secondary only two days after brewing because the smell of it was stinking up my house. This seemed to somewhat fix the problem of the smell which I think was the yeast.
My question is this: Is my beer destined to be funked for good?
Heres what I used. ---------->The final volume was 6 gal.
Preboil:
3 gal. Water
½# Crystal 40
8 oz. Victory
Steeped until boiling began (about 20 minutes)
60:
1# of Muntons light LME
3 oz. Cascade Pellets (6.3 AA)
30:
½ tsp. Irish Moss
15:
2 oz. whole cascade hops (homegrown so AA is unknown, these were of course dried)
½ tsp. Wyeast yeast nutrient
10:
9#s of Muntons light LME
I will be dry hopping this with 2 more ozs of the home grown cascades
------------------------------------------------------
I brewed this outside and chilled it for about 20mins with an immersion chiller with the lid off. I then used a small 6in diameter mesh kitchen strainer (sanitized before use) to skim off most of the hop particles
I then pitched my yeast starter which was ½ gallon of WLP 099 which had been made 4 days prior.
------------------------------------------------------
I just racked it to a secondary only two days after brewing because the smell of it was stinking up my house. This seemed to somewhat fix the problem of the smell which I think was the yeast.
My question is this: Is my beer destined to be funked for good?