displacedtexan
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- Sep 15, 2007
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So I brewed up a spur of the moment pale ale using White Labs Cal Ale WLP001 that had expired over three months ago without a starter. It took nearly three days to start bubbling. Here is the recipe I used:
10.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 87.50 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 8.33 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.17 %
1.00 oz Magnum [14.00 %] (60 min) Hops 45.3 IBU
1.00 oz Magnum [14.00 %] (15 min) Hops 22.5 IBU
1.00 oz Magnum [14.00 %] (5 min) Hops 9.0 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
At bottling, I thought the beer tasted pretty fruity and my wife thought it was 'bready'. The bottled beer is terrible too. I may actually have to dump it out... a first since I started this hobby... so sad!!
So, do you guys think it was an infection, or the old yeast?
Thanks!!
10.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 87.50 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 8.33 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.17 %
1.00 oz Magnum [14.00 %] (60 min) Hops 45.3 IBU
1.00 oz Magnum [14.00 %] (15 min) Hops 22.5 IBU
1.00 oz Magnum [14.00 %] (5 min) Hops 9.0 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
At bottling, I thought the beer tasted pretty fruity and my wife thought it was 'bready'. The bottled beer is terrible too. I may actually have to dump it out... a first since I started this hobby... so sad!!
So, do you guys think it was an infection, or the old yeast?
Thanks!!