HBC
Well-Known Member
Brew day was 3-weeks+ ago.
I have been working on this fermenting batch now for the past 8-days. It stalled out & I took advice of rousing the yeast again and increasing temperature. I checked the gravity today, and it seems that it went in the wrong direction?? It was at 1.020 about 5-days ago -- and now is about 1.025 FG.. It has been in the primary 3-weeks.
The flavor and smell prior to rousing the yeast was WONDERFUL with the only issue being too high of an FG for me to call the batch finished, thus the rousing.
The FLAVOR and SMELL both suck as of today (not drinkable). The flavor is bland/watery with a bit of tartness (Would not call it vinegar taste), and the aroma is a mix of rubber cement and pears.
Could I have a wild yeast or bacterial infection? I did add 1-beano tab a few days ago in hopes to get a few more points since it would make bottle bombs if I bottled now. I have been careful with sanitation, but did not sanitize the beano!!
When the flavor and smell were both pleasant, the brew had something near 2.75% ABV. You would think that especially under sanitary conditions, the alcohol present would be enough to kill most foreign bacterias.
I have been working on this fermenting batch now for the past 8-days. It stalled out & I took advice of rousing the yeast again and increasing temperature. I checked the gravity today, and it seems that it went in the wrong direction?? It was at 1.020 about 5-days ago -- and now is about 1.025 FG.. It has been in the primary 3-weeks.
The flavor and smell prior to rousing the yeast was WONDERFUL with the only issue being too high of an FG for me to call the batch finished, thus the rousing.
The FLAVOR and SMELL both suck as of today (not drinkable). The flavor is bland/watery with a bit of tartness (Would not call it vinegar taste), and the aroma is a mix of rubber cement and pears.
Could I have a wild yeast or bacterial infection? I did add 1-beano tab a few days ago in hopes to get a few more points since it would make bottle bombs if I bottled now. I have been careful with sanitation, but did not sanitize the beano!!
When the flavor and smell were both pleasant, the brew had something near 2.75% ABV. You would think that especially under sanitary conditions, the alcohol present would be enough to kill most foreign bacterias.