andre the giant
Well-Known Member
I'm thinking, now is a good time.
Just a little review. Its a Stong English ale. The recipe called for London ESB. I smacked the pack 5 days before brew day. After 2 days the pack swelled, but not as much as they usually do. I made a starter and pitched the yeast into it. Three days later, still not much activity. I gave it an extra day and then brewed. The OG was 1.070 and three weeks later, it was at 1.050 so I moved it to the secondary and pitched more yeast. I took a hydrometer reading last night, the troubled batch is down to 1.040, but it has a distinct vinegar like smell. I think it's got an infection. It's not something I'd want to drink.
What do I do? I'm of the mindset to call it "Dumperbrau," pour it down the drain, sanitize the sh** out of the fermenter, and brew something else next Saturday. Is there any merit to hanging on to 5 gallons of stuff to see if it magically corrects itself?
Just a little review. Its a Stong English ale. The recipe called for London ESB. I smacked the pack 5 days before brew day. After 2 days the pack swelled, but not as much as they usually do. I made a starter and pitched the yeast into it. Three days later, still not much activity. I gave it an extra day and then brewed. The OG was 1.070 and three weeks later, it was at 1.050 so I moved it to the secondary and pitched more yeast. I took a hydrometer reading last night, the troubled batch is down to 1.040, but it has a distinct vinegar like smell. I think it's got an infection. It's not something I'd want to drink.
What do I do? I'm of the mindset to call it "Dumperbrau," pour it down the drain, sanitize the sh** out of the fermenter, and brew something else next Saturday. Is there any merit to hanging on to 5 gallons of stuff to see if it magically corrects itself?