jbrewkeggin
Well-Known Member
I harvested some British Ale yeast from a very successful American Style IPA batch that I made recently, and I decided that I wanted to make a second batch using this yeast. I collected this yeast in a growler, left it in a fridge for about a week, and then slowly poured the yeast solution into a second growler(about 1/4 gal of solution and yeast). I saved some of this solution in a vile and used the rest in a yeast starter for this second batch. Everything was sanitized along the way. Two days later on brew day, I cooled my wort to 68 degrees and pitched my yeast, but the fermenter warmed up to about 75 degrees F in the basement, then came down to about 72 degrees F. I had a vigorous fermentation in less than 24 hours(plastic lid came partly off of my fermenter and the airlock overflowed!). It's been 4 days and I just took an initial taste from the spigot. It tastes way too fruity, and this masks the hop bitterness. My first batch didn't taste like this , even this early in the fermentation. Was this due to using too much yeast? Hot fermentation temperature? Some other factor that caused it to spoil? Is my batch ruined?
-Jbrew
-Jbrew