maltoftheearth
Well-Known Member
This weekend I brewed this recipe of 80 Shilling Scotch Ale. Instead of Safale I used White Labs 028 Edinburgh Ale yeast. Did a starter, the starter smelled a little like burned rubber. Now I've pitched the yeast and there is a great krausen and strong fermentation but it continues to smell like burned rubber.
I used the Wyeast version of this yeast last year with great success but no such odd ferment smells. On this batch we reduced 2 quarts of wort to about a half quart in an effort to caramelize the wort a bit. I fear the result will be a burned flavor or taste.
Anyone have any experience with either caramelizing wort or this particular yeast strain (or both?)
I used the Wyeast version of this yeast last year with great success but no such odd ferment smells. On this batch we reduced 2 quarts of wort to about a half quart in an effort to caramelize the wort a bit. I fear the result will be a burned flavor or taste.
Anyone have any experience with either caramelizing wort or this particular yeast strain (or both?)