I have a few questions.
Brewed an amber ale last week. The fermentation took 48 hrs to start. The longest anything I've done so far.
Pitched California V collected from a blow off tube while fermenting a Two Hearted clone which by the way turned out awesome.
What I'm concerned about is that I may have over pitched and under aerated the wort. I just let it splash from the boil kettle into my carboy. A distance of about 2 feet.
I'm wondering what a worst case scenario is by doing this?
Any off flavors?
The yeast looks like a blizzard in my carboy, but is also giving off a funky smell.
Nothing like I've smelled before. It also tastes pretty bad. Kind of sour.
I've also taken a gravity reading of 1.024 from 1.054
Is it possible that bacteria and yeast could be fermenting at the same time?
I've read that yeast will inhibit the growth of bacteria, especially during high krausen.
Is it possible that I could have an infection, with my yeast going full steam ahead?
Brewed an amber ale last week. The fermentation took 48 hrs to start. The longest anything I've done so far.
Pitched California V collected from a blow off tube while fermenting a Two Hearted clone which by the way turned out awesome.
What I'm concerned about is that I may have over pitched and under aerated the wort. I just let it splash from the boil kettle into my carboy. A distance of about 2 feet.
I'm wondering what a worst case scenario is by doing this?
Any off flavors?
The yeast looks like a blizzard in my carboy, but is also giving off a funky smell.
Nothing like I've smelled before. It also tastes pretty bad. Kind of sour.
I've also taken a gravity reading of 1.024 from 1.054
Is it possible that bacteria and yeast could be fermenting at the same time?
I've read that yeast will inhibit the growth of bacteria, especially during high krausen.
Is it possible that I could have an infection, with my yeast going full steam ahead?