Recent content by ZachGild

I do plan on waiting to see, but on this batch I have my doubts. As I think about it, old yeast would lead to lower attenuation more than any other side effect. I agree on the temp, but I had seen a handful of Hefe recipes using 3068 calling for 62 degrees as an optimal balance between...

I have a all-grain hefeweizen cooling in a keg that is throwing some pretty sour unpleasant smells (bready, yeasty, sour) and a worse flavor. My troubleshooting line of thought is leading me towards a bad batch of yeast... is this possible, or would it be an infection from something else...