ianofadams
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- Jan 24, 2013
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So i just transferred a Raspberry wheat im making from primary to secondary, on to the raspberry puree, and before racking i took a reading. It tastes very yeasty. I am worried that this could have been caused by autolysis in the wort, and also worried it could have been caused by the yeast i pitched.
I was using wyeast 1007, pitched it, waited, and found no fermentation for around 4-5 days, even after taking a reading it was still at OG of 1.060... so i pitched a second yeast, wyeast 3944 to try and save the beer, it did begin fermenting, and lasted around a week or so. Is there a chance the first dead yeast made the beer taste that way? and if so is there anyway to change that? i would really not enjoy having had screwed up the whole batch. Forgive me if im panicking too early, was just excited for the taste till now.
I was using wyeast 1007, pitched it, waited, and found no fermentation for around 4-5 days, even after taking a reading it was still at OG of 1.060... so i pitched a second yeast, wyeast 3944 to try and save the beer, it did begin fermenting, and lasted around a week or so. Is there a chance the first dead yeast made the beer taste that way? and if so is there anyway to change that? i would really not enjoy having had screwed up the whole batch. Forgive me if im panicking too early, was just excited for the taste till now.