finn_ethan
Member
Lil' help?
So, I used Wyeast London III to make a few batches (saving yeast from the secondary) and went one brew too far, it seems.
Made a Boddingtons clone and the batch tastes much like a belgian - not ruined but it definately has lots of something else to it. Not sour. Big yeast nose to it in the glass. Almost ripe fruity type smell.
Not light struck etc. Doesn't show signs of infection. 1 week primary, 2 weeks secondary, 10 days in the bottle primed with dextrose. Carbination normal, sediment in bottle normal, little bit of haze to beer.
Wait a few weeks and try again, or is it marinade? Or, re-label and drink it as a belgian (and not admit it was a british bitter)?
Thanks.
So, I used Wyeast London III to make a few batches (saving yeast from the secondary) and went one brew too far, it seems.
Made a Boddingtons clone and the batch tastes much like a belgian - not ruined but it definately has lots of something else to it. Not sour. Big yeast nose to it in the glass. Almost ripe fruity type smell.
Not light struck etc. Doesn't show signs of infection. 1 week primary, 2 weeks secondary, 10 days in the bottle primed with dextrose. Carbination normal, sediment in bottle normal, little bit of haze to beer.
Wait a few weeks and try again, or is it marinade? Or, re-label and drink it as a belgian (and not admit it was a british bitter)?
Thanks.