I am a newbie to All-grain brewing. I did my 4th batch the other day. I do not have an immersion chiller yet and I am still relying on the ice water in our laundry room sink for cooling the wort. I also just began learning the importance of using a yeast starter.
Long story short, I made a wee heavy about 8 weeks ago. The OG was 1.086. I was very happy about my OG given my rookie status with All-Grain.
Unfortunately, it took about 45 minutes to cool my wort and I only pitched on back of Wyeast into the wort. The LHBS was out of Scotch Ale Wyeast and they recommended I use the ESB Wyeast as they felt it was nearly the same.
I kegged the brew last week and it has very strong solvent notes and is almost undrinkable.
Do I leave it kegged for another 5 months and hope for the best or do I scrap this batch?
Long story short, I made a wee heavy about 8 weeks ago. The OG was 1.086. I was very happy about my OG given my rookie status with All-Grain.
Unfortunately, it took about 45 minutes to cool my wort and I only pitched on back of Wyeast into the wort. The LHBS was out of Scotch Ale Wyeast and they recommended I use the ESB Wyeast as they felt it was nearly the same.
I kegged the brew last week and it has very strong solvent notes and is almost undrinkable.
Do I leave it kegged for another 5 months and hope for the best or do I scrap this batch?