I brewed a Belgian IPA 2 days ago and as my practice I reduce the temp of the fermenter to a few degrees below the ferm temp ( this time 14C about 57F) while waiting for my yeast starter. We have very limited supply of malts and hops here so I use the 2nd runnings for my starter ( that's why I wait for around 2 days). This evening when I was about to pitch -OH NO! It is fermenting very vigorously (I have not added any yeast yet!). No weird smells but some faint green apple smell.
I checked the temp controller and it is 26C/79F, somehow it was reset to the previous temp ( I do not know why. maybe a failure)
I have about 70IBUs so I was thinking how this could happen. My suspect is that there are still residue yeast from my last fermentation or wild yeast.
So what do you think should I wait a few days before I throw it away or just throw it now and rebrew? If I wait, how many days should I wait and taste?
PS. I tossed in my starter (Wyeast 3787, Trappist Hi Grav) anyway.
I checked the temp controller and it is 26C/79F, somehow it was reset to the previous temp ( I do not know why. maybe a failure)
I have about 70IBUs so I was thinking how this could happen. My suspect is that there are still residue yeast from my last fermentation or wild yeast.
So what do you think should I wait a few days before I throw it away or just throw it now and rebrew? If I wait, how many days should I wait and taste?
PS. I tossed in my starter (Wyeast 3787, Trappist Hi Grav) anyway.