I brewed an oatmeal stout from Brewing Classic Styles, the second time brewing it, and used SO4 dry yeast. I fermented it at 67°f (inside the yeasts temperature tolerance), measured by a Tilt which I know to be accurate and an inkbird temp controller set to 66°f on my chest freezer. I noticed that the yeast were quickly going through the sugars in the wort, faster than usual but thought nothing of it as the temps were not high. I tasted a sample of it after I closed transferred it to the keg and it had hot alcohol smell and taste.
Has anyone had this issue with SO4, and if so, what are the chances this will clear up over time in the keg? I have used this yeast before and never had this issue so wondering if anyone else has any advice.
Cheers!!
Has anyone had this issue with SO4, and if so, what are the chances this will clear up over time in the keg? I have used this yeast before and never had this issue so wondering if anyone else has any advice.
Cheers!!