I recently brewed an experimental extract IPA steeping with crystal 60 and a little bit of biscuit...here was the hop schedule:
.5 oz Warrior prior to boil but after steeping grains were removed...trying to simulate a FWH
.25 Simcoe at 60 min
.25 Warrior at 20 min
.5 Centennial and .5 Simcoe at 10 min
.5 Cascade and .25 Centennial at 5 min
Planning on DHing w/ .5 Cascade, .25 Centennial and .25 Warrior
I know this all seems weird, but I was playing around with some leftover hops. I wasn't able to hold back very much of the trub when transferring to the primary.
Pitched WLP051 Yeast.
For whatever reason, it took 3 days to get going...and after it started my airlock was giving off some foul smells...and I mean foul!!
Took a sample today and as soon as I lifted the lid off the bucket, the smell hit me right in the face...my gravity is where I need it to be at 1.015, but it smells and tastes terrible.
I'm wondering if the beer got infected during those 3 days of inactivity?? Or maybe all that trub sitting in there turned the smell and taste bad?? There was a ton of debris in the sample I took. I don't see any signs of infection, just the wretched smell...I wish I could somehow post this smell for you guys...doesn't smell like any beer I've ever had.
I'm not gonna dump it or anything, I know better than that...I just want to know what my chances are of getting something good out of this...should I not even waste my hops on dry hopping?
Primary: Sour Brown, RIP Stout
Kegged: Pumpkin Stout
Future Brews: a gluten-free beer for my mother-in-law, barleywine