Bottling my robust porter and I for sure notice a sour / yeasty smell and taste to the uncarbonated wort. I had a hard time placing the smell / taste as it's really not that sour per say... what it reminds me most of is the smell of liquid yeast when you open the vile (although not nearly that strong).
Thoughts? I am thinking as it smells kinda yeasty things are fine and I should RDWHAHB, but am curious others thoughts on this?
Thanks!
Here is the recipe:
9.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.44 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.67 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 4.44 %
0.50 lb Roasted Barley (300.0 SRM) Grain 4.44 %
0.50 oz Magnum [12.90 %] (65 min) Hops 22.4 IBU
0.50 oz Cascade [4.90 %] (35 min) Hops 6.9 IBU
0.50 oz Cascade [4.90 %] (10 min) Hops 3.0 IBU
1 pkg SafAle #S05 - no starter
Thoughts? I am thinking as it smells kinda yeasty things are fine and I should RDWHAHB, but am curious others thoughts on this?
Thanks!
Here is the recipe:
9.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.44 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.67 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 4.44 %
0.50 lb Roasted Barley (300.0 SRM) Grain 4.44 %
0.50 oz Magnum [12.90 %] (65 min) Hops 22.4 IBU
0.50 oz Cascade [4.90 %] (35 min) Hops 6.9 IBU
0.50 oz Cascade [4.90 %] (10 min) Hops 3.0 IBU
1 pkg SafAle #S05 - no starter