Carne de Perro
Well-Known Member
- Joined
- Oct 6, 2006
- Messages
- 131
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I think I just majorly underpitched a Belgian ale. Here's the recipe:
8lb XLt LME (UC Pale)
2lb sugar
2lb Pilsner malt (partial mashed @150F for 45 min)
2oz Styrian Goldings @ 5%AA bittering
1oz Saaz @ 4%AA 15min
.75oz Saaz @ 4%AA 5min
I had planned ahead with a 3qt starter of Wyeast1388 Belgian Strong Ale and all was going well until I decanted the starter and accidently dumped most of the yeast down the drain. I poured some bottled spring water into the gallon jug to pick up the bottom sedimentand pitched that and followed with a vial of WL500 Trappist that I had in the fridge. On top of that I didn't get enough of a sample to measure OG accurately. (I know its over 1.088) Way I see it, I'll either get a stuck ferment or a lot of esters and fusils. Any guesses/suggestions?
8lb XLt LME (UC Pale)
2lb sugar
2lb Pilsner malt (partial mashed @150F for 45 min)
2oz Styrian Goldings @ 5%AA bittering
1oz Saaz @ 4%AA 15min
.75oz Saaz @ 4%AA 5min
I had planned ahead with a 3qt starter of Wyeast1388 Belgian Strong Ale and all was going well until I decanted the starter and accidently dumped most of the yeast down the drain. I poured some bottled spring water into the gallon jug to pick up the bottom sedimentand pitched that and followed with a vial of WL500 Trappist that I had in the fridge. On top of that I didn't get enough of a sample to measure OG accurately. (I know its over 1.088) Way I see it, I'll either get a stuck ferment or a lot of esters and fusils. Any guesses/suggestions?