My pale ale was tasting a little off to me (kind of peppery/Belgiany) but I figured it was just in my head, and I went ahead and bottled 3 bottles from the keg for competition. Meanwhile I had thrown a batch of IPA on top of the pale ale yeast cake. I took a gravity sample and the IPA has dropped to 1.008 (NOT normal for this recipe) and that peppery/Belgiany flavor is even more prevalent. I'll dry hop it as usual and throw it in a keg, but I am NOT a happy brewer.
FWIW, the batch that was previously fermented in that carboy was a Saison, but I know I oxycleaned, rinsed, and sanitized, so I doubt any belgian yeast got through to the pale ale batch.
FWIW, the batch that was previously fermented in that carboy was a Saison, but I know I oxycleaned, rinsed, and sanitized, so I doubt any belgian yeast got through to the pale ale batch.