Mr. Mojo Rising
Well-Known Member
Here is the story so far.
The belgian wit that I have been brewing for 2 weeks just kept on bubbling away. I posted questions on the temp (64-66F) and all said that it was fine. I started slowly bumping the temp to 69F over several days to see if it would take off. It never really did. 1/4 inch Krausen the whole time with a very off, sulphur smell. It would burn the nose when I smelled it. I figured what the heck and pitched some Nottingham 2 days ago wondering if I underpitched. Same Krausen now it is foamy on top, sort of half clearing. I read up on my HOW TO BREW and based on Palmer's remarks I think I might have a "Gusher." I tasted it and it was fruity, citrus-like, but lacked fullness. It tasted like a diet Squirt or soda. The Gravity is 1.011. Should I dump it? What should I do?
The belgian wit that I have been brewing for 2 weeks just kept on bubbling away. I posted questions on the temp (64-66F) and all said that it was fine. I started slowly bumping the temp to 69F over several days to see if it would take off. It never really did. 1/4 inch Krausen the whole time with a very off, sulphur smell. It would burn the nose when I smelled it. I figured what the heck and pitched some Nottingham 2 days ago wondering if I underpitched. Same Krausen now it is foamy on top, sort of half clearing. I read up on my HOW TO BREW and based on Palmer's remarks I think I might have a "Gusher." I tasted it and it was fruity, citrus-like, but lacked fullness. It tasted like a diet Squirt or soda. The Gravity is 1.011. Should I dump it? What should I do?
