Hello folks , I'm writing this in the off chance someone made the same mistake I did and can chime in.
Last batch (around 6 gal of golden ale) I experimented by adding 2 tablespoons of brewer's yeast (the one sold at nutrition stores) to the boil , 10 min remaining. Wanted to give my kveik slurry a bit of help.
Yesterday I kegged at 1007, and the densimeter sample tasted like yeast, the exact same taste as the brewers yeast I used. Fined with a bit of jello and left burst carbing at 40-50 °F.
Today I served a pint, the flavor is the exact same, it's hard to drink. Should I dump? Should I wait it out in case the taste fades?
Btw, It's my only keg and I cook weekly so I can't let it lager for months on end.
Any help is appreciated!! Cheers
Last batch (around 6 gal of golden ale) I experimented by adding 2 tablespoons of brewer's yeast (the one sold at nutrition stores) to the boil , 10 min remaining. Wanted to give my kveik slurry a bit of help.
Yesterday I kegged at 1007, and the densimeter sample tasted like yeast, the exact same taste as the brewers yeast I used. Fined with a bit of jello and left burst carbing at 40-50 °F.
Today I served a pint, the flavor is the exact same, it's hard to drink. Should I dump? Should I wait it out in case the taste fades?
Btw, It's my only keg and I cook weekly so I can't let it lager for months on end.
Any help is appreciated!! Cheers