If it's stable & tastes good, you could go ahead & bottle it.
But i am thinking about intentionally souring it.
If it's stable & tastes good, you could go ahead & bottle it.
Well, in that case let it ride until it gets to where you want it or it re-stabilizes.
Will it still carb up after that long time in primary or i should add yeast at bottling day?
Will i oxidize it in the primary? It already looks darker than the previous photos (i made the previous photos with flash so maybe that is why)
You don't need to worry about oxidation much in sour beer! I would add a hydrated packet of champagne yeast at bottling! EC-1118 is the norm.
Why is that? The wild yeast keep consuming the oxigen during their life?
So my pumpkin stout has this on top on day 6. Kind of creamy looking bubbles. Time to worry?
More noob-ish fermenting questions!! If the smell coming through my airlock is hoppy/alcoholish smell, is there a need to worry? It's a chocolate stout and it's just not the smell I expected to be coming through.
More noob-ish fermenting questions!! If the smell coming through my airlock is hoppy/alcoholish smell, is there a need to worry? It's a chocolate stout and it's just not the smell I expected to be coming through.
Unlikely an infection, alcohol smell likely means fusels which begs the question of your fermentation temperature.
Unlikely an infection, alcohol smell likely means fusels which begs the question of your fermentation temperature.
I fear I may have pitched too warm, around 68/70. But I've held at 64/62 a week so i don't know.
That doesn't sound too warm.
So maybe it's more of a hoppy smell escaping ? Let's hope!
It smells like vodka?
I am assuming infection. Primary 2.5 weeks.
Can I rack it to secondary to save it?
https://twitter.com/tombsy19/status/529053866873323520?s=15
First time I've done this Nut Brown Ale extract 5 gallons. The only thing that concerns me is the krausen started out dark brown and has been slowly changing to a white/clear. Just wondered if this is normal. This is 1 1/2 days after being brewed. This is also the first time I have used liquid yeast, I have always used dry before. Yeast is White Labs WLP002 English Ale. Temperature is a fairly constant 72 degrees. Thanks all!
Enter your email address to join: