OK so next time I will do as Yooper suggests :)
To save this one, though, I kept it in the chiller at 36 degrees (F) for another week at 10 psi and vented the gas every other day. Currently tastes far more as I had intended.
Yeah the ten days in Primary.... it was down to 1.090 so I figured it was done and it was time for Secondary/lagering.
so I pitched at 70 because I thought the package said that I was supposed to.... I would not get a stuck start if I pitched at 50? I think Yooper is right, even though I was...
05/21/2008 20:29 at 75°F SPGR on sample 1.037, adjusts to 1.039. Pitched yeast at 75°F
05/22/2008 05:30 Had started to bubble at room temp, moved fermenter to chiller at 55°F
06/01/2008 21:00 Racked to secondary. SPGR 1.010 at 52.5°F, corrects to 1.009
Dropped temp to about 46°F...
So after lagering forever (OK, four weeks) I kegged my light lager and finally tasted it last night.
Smells and tastes like rotten eggs.
So other than letting it sit another month at 40 degrees, what can I do to mae it drinkable?
Extract with grains, yeast was Weast 2035:
Jeep name guy - yes I will try to attend. My 36th B-Day is Thursday, so not sure how many things I can cram into one week ;)
Definitely. Are you the old guy who opened the short-lived homebrew shop in Pinetop a few years back?
On 20 DEC I racked four gallons to secondary, reading 1.029 SPGR at 69°F for an ABV of 13% so far. The other gallon was racked to a single gallon jug and i pitched a quarter packet of dry champagne yeast.
I now see the following on that single gallon:
Has anybody used dry champagne yeast...