So this is my 2nd real batch. First was a 5 gal amber extract. This is a 1 gal AG oatmeal stout.
I reused the yeast from the amber batch, but I didn't wash it. I saved it about 3 months in the fridge, then made a starter batch from that (with some mashed rye).
I didn't filter the cooled wort into the bottle, and I didn't think to shake it before pitching.
I pitched the starter batch at 73-74º
In the morning there were no bubbles
I shook it a little and it started to bubble immediately (1/10seconds)
Later that day it bubbled once/sec.
After two days in the primary I transferred to the secondary because there was 1inch of trub and no bubbles.
After 24 hours in the secondary there is another inch of trub and it smells funny, not like the coffee smell the wort gave off.
And here's the obligatory "Did I ruin my beer?"
Help! ( and thanks )
I reused the yeast from the amber batch, but I didn't wash it. I saved it about 3 months in the fridge, then made a starter batch from that (with some mashed rye).
I didn't filter the cooled wort into the bottle, and I didn't think to shake it before pitching.
I pitched the starter batch at 73-74º
In the morning there were no bubbles
I shook it a little and it started to bubble immediately (1/10seconds)
Later that day it bubbled once/sec.
After two days in the primary I transferred to the secondary because there was 1inch of trub and no bubbles.
After 24 hours in the secondary there is another inch of trub and it smells funny, not like the coffee smell the wort gave off.
And here's the obligatory "Did I ruin my beer?"
Help! ( and thanks )