HermeticHealer
Active Member
- Joined
- Jan 23, 2013
- Messages
- 30
- Reaction score
- 3
I cooked a Vienna Lager, but later discovered what it meant to actually 'lager' a beer. The kit stated that the lager yeast would perform well if fermented at ale temps.
So I pitched the yeast and let it sit at about 62 Farenheit. A krausen finally appeared after ~6 days. I found this to be odd. For 1 day it smelled like sulfur and hops, then the krausen pretty much died and settled back to the bottom of the carboy.
I tasted the beer after 2 weeks. It tasted like corn sugar water with hardly a hint of alcohol.
I am considering pitching an ale yeast, just to see what happens. Otherwise it goes down the tub. I don't care if it turns into a weird science project, who knows, maybe I'll discover a new vaccine.
Any suggestions?
So I pitched the yeast and let it sit at about 62 Farenheit. A krausen finally appeared after ~6 days. I found this to be odd. For 1 day it smelled like sulfur and hops, then the krausen pretty much died and settled back to the bottom of the carboy.
I tasted the beer after 2 weeks. It tasted like corn sugar water with hardly a hint of alcohol.
I am considering pitching an ale yeast, just to see what happens. Otherwise it goes down the tub. I don't care if it turns into a weird science project, who knows, maybe I'll discover a new vaccine.
Any suggestions?