I would really appreciate some opinions on this one. I'll be as short as possible.
-brewed my first All grain beer, a centennial blonde ale, pitched the nottingham yeast and had no fermentation for the first 2.5 days.
-then dediced to re-pitch with a pack of Windsor that I had laying around
-fermentation started within 12 hours after the second pack being pitched
-long fermentation after that, like 5 or 6 days of airlock activity which seemed like a lot for a blonde
-I go to bottle today and things don't seem right. Here are the symptoms:
* supposed to finish at 1.008 and it's like 1.001
* super thin lining of Krausen on bucket- much thinner than usual
*TONS of sediment- I think a lot of yeast
*Super cloudy beer- left thick sediment deposits on the glass I sampled from
*Smelled a little grapey/cidery but not crazy strong or anything
I have a theory that I'm curious about
I've gotten obsessed with brewing and because all my beer equipment was being used, I used my 6 gallon wine fermenting bucket.
It's just like the beer bucket except 1 gallon larger. Same lid/airlock. I'm anal about my cleaning and sanitizing but I'm wondering if trace amounts of metabisulfate or sorbate or something from doing wine, caused these problems.
I tasted the beer and it tastes very plain and a little grapey. What do you think? Give it a chance in the bottle??
Too late actually
I primed and bottled already, but what would be your best guess??