My 4 week old beer tastes sweet.
-IPA kit from homebrewheaven + 1lb additional pale powder.
-2 weeks primary
-2 weeks secondary
-racked to corny on 28th day
All went well during the brew process, but 24hrs later I wasn't seeing bubbling. I noticed the seal of the plastic fermenter wasn't sealed!
I was forced to "emergency transfer" the 1 day old wort to a glass carboy, ensuring adequate sanitation was followed.
That process foamed the beer so badly that I lossed ~1/2 gallon.
Now the beer tastes pretty good, but it's much sweeter than a previous batch using Nottingham yeast.
My worry is that I lossed enough yeast with the overflow foam (emergency transfer) to not allow full conversion of fermentable sugars? Is that possible?
I forgot to take the initial gravity, so that doesn't help.
I'm degassing a sample now and trying to get the SG.
1) Would the emergency transfer and loss of 1/2gal to foaming cause the yeast population to be reduced to a point that it didn't ferment properly?
2) Does Pacman yeast deliver a sweeter beer than Nottingham?