bellinmi88
Well-Known Member
I made a Belgian Tripel using Wyeast 1388. It has been in the Primary for 3 weeks at about 71 degrees. After 2 weeks I used a heating pad to increase the temp to 80 degrees after the activity settled.
I just racked into secondary and it smells sour and tasted sour. There is not as much yeast cake on the bottom as I would have suspected.
Did i ruin this batch with the heating pad? I don't even smell alcohol which for a Belgian Tripel I would think I would!!
What should I do?
I just racked into secondary and it smells sour and tasted sour. There is not as much yeast cake on the bottom as I would have suspected.
Did i ruin this batch with the heating pad? I don't even smell alcohol which for a Belgian Tripel I would think I would!!
What should I do?