Trencher
Well-Known Member
On Sunday I brewed an American Pale Ale, vaguely resembling EdWort's Haus Pale Ale. My intention was to repitch some yeast I'd had sitting around for a few weeks but the starter "beer" smelled sour and tart so I tossed it. Not having a backup dry yeast package I decided to use the cake from another beer that needed to move out of primary anyway.
Well, one thing led to another and I didn't get the yeast out of the carboy until last night, after the wort sat in a clean carboy for 2 days. Instead of pouring the yeast directly into my new beer I decided to pour it into the 2L flask and let it settle overnight. Then I could decant the remainder of the last batch and add mostly yeast to my new beer.
This morning when I got up my beer was fermenting. Man, that made for an angry day, but after a little exercise and a couple beers I'm feeling better about the situation. I have a few ideas about how the little buggers got in and how I can keep them out next time, but what should I do with the current batch? Do I toss it, keep the temp under control and hope for the best, or let it run wild and see what happens?
Well, one thing led to another and I didn't get the yeast out of the carboy until last night, after the wort sat in a clean carboy for 2 days. Instead of pouring the yeast directly into my new beer I decided to pour it into the 2L flask and let it settle overnight. Then I could decant the remainder of the last batch and add mostly yeast to my new beer.
This morning when I got up my beer was fermenting. Man, that made for an angry day, but after a little exercise and a couple beers I'm feeling better about the situation. I have a few ideas about how the little buggers got in and how I can keep them out next time, but what should I do with the current batch? Do I toss it, keep the temp under control and hope for the best, or let it run wild and see what happens?