I brewed this SMaSH:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: #6 Munich/Centennial SMaSH IPA
Brewer: Adam Clark
Style: American IPA
TYPE: All Grain
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.065 SG
Estimated Color: 12.2 SRM
Estimated IBU: 91.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
13.00 lb Munich Malt (9.0 SRM) Grain 100.00 %
1.50 oz Centennial [9.30 %] (60 min) (First Wort Hops 45.1 IBU
1.00 oz Centennial [9.00 %] (60 min) (First Wort Hops 29.1 IBU
2.00 oz Centennial [9.30 %] (Dry Hop 10 days) Hops -
0.50 oz Centennial [9.30 %] (10 min) Hops 5.0 IBU
2.00 oz Centennial [9.40 %] (5 min) Hops 9.9 IBU
1.00 oz Centennial [9.30 %] (2 min) Hops 2.3 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1.10 tsp Fermcap (Boil 60.0 min) Misc
2 Pkgs US-05 Yeast-Ale
It was supposed to be an awesome IPA, but I used (for the 5 min. addition) 2 oz. of frozen brewcraft 2008 leaf hops. Everything else is pellets. When I opened the nitrogen purged vacuum sealed bag. They smelled a bit funny, but not bad. Just to make sure they were still good, I boiled about .25 oz... smelled OK.
But then, the next week, I opened the other bag, and my wife told me they smelled like bad cheese. My friend came over (brew buddy) and said they smelled nasty. I smelled them (these had been thawed for a few hours) and they smelled like nasty feet or something.
I had already brewed with the first bag. I'm not sure if my batch is ruined, but I'm leaning that way.
So, what would YOU do? What should I do? I have no idea. I don't want to dump it, and won't unless absolutely necessary. I'm open to anything, and wondering if I should throw some brett or something in it and let it sit for a year, Though I have no experience with sour beers whatsoever, except for liking Rodenbach.
This was my 7th batch, brewed about three weeks ago. I did 3 extract w/ grain recipes, then went all grain. My AG stuff has been great, other than a bit strong, as I seem to be getting over 80% eff. and ending up over target, and with too much wort every time.
Any help from an experienced brewer would be greatly appreciated. It's sitting in secondary @ 1.021 @ 64 degrees. Any hope for it???