Argentum
Active Member
What are your thoughts on drawing a sample from under the krausen to see if my beer has off-flavors? Here's why I ask: I started fermenting a brown Ale with WLP051, a notoriously fickle yeast. I pitched five days ago at about 65-66 degrees and fear that the beer got too warm during the first 48 hours, which could if I'm not mistaken cause excessive esters and fusel alcohol. I assume those would be detectable even this early and so I'm thinking of drawing a sample to see how it's going.
I know, I know, patience is key, but I have a notion I might toss this batch and start anew if it's ruined, in which case, I'd prefer to know now.
I know, I know, patience is key, but I have a notion I might toss this batch and start anew if it's ruined, in which case, I'd prefer to know now.