Any suggestions on how I can recover a batch that wouldn't start fermenting, even after re-pitching? The wort has been sitting now for a few days, the yeast has all dropped, and it is starting to develop a very fine layer on top. The airlock is still full, and will bubble when I squeeze the bucket.
Could/should I re-boil for 10-15 minutes to re-sanitize, then chill and re-pitch. Or will the apparent contamination just give me some interesting flavors?
I know many of you will probably just recommend to dump it, but I would rather take the opportunity to see if I can learn something new.
Could/should I re-boil for 10-15 minutes to re-sanitize, then chill and re-pitch. Or will the apparent contamination just give me some interesting flavors?
I know many of you will probably just recommend to dump it, but I would rather take the opportunity to see if I can learn something new.
