Senza
Kristjan
Since it has been getting cold here at the moment, I realized i have the perfect room in my house to brew my very first lager. I chose a dark lager recipe, and brewed it on eight of december, last year.
I let it sit in FV for 3 weeks, and after getting the same gravity reading between 48 hours of measuring, spot on. Then on 28th I bottled it.
I think somewhere down the line, it may have gotten contaminated, because yesterday when i opened my first, it smelled like rotten eggs, also the taste was noticable, not very strong though. any thoughts? I am pretty sure, that I was thorough in sanitizing, but you never know, before you know...
Before bottling i did not notice any sulphur smell, nor taste.
Sorry, if this has already been discussed in another topic, could not find one where the smell/taste changed after bottling
The yeast was Lallemand Diamond Lager dry yeast, pitched 2 11-gram packs, as the recipe asked.Do you think it's infected or can it be saved? I rather liked the taste
Thank you.
I let it sit in FV for 3 weeks, and after getting the same gravity reading between 48 hours of measuring, spot on. Then on 28th I bottled it.
I think somewhere down the line, it may have gotten contaminated, because yesterday when i opened my first, it smelled like rotten eggs, also the taste was noticable, not very strong though. any thoughts? I am pretty sure, that I was thorough in sanitizing, but you never know, before you know...
Before bottling i did not notice any sulphur smell, nor taste.
Sorry, if this has already been discussed in another topic, could not find one where the smell/taste changed after bottling
The yeast was Lallemand Diamond Lager dry yeast, pitched 2 11-gram packs, as the recipe asked.Do you think it's infected or can it be saved? I rather liked the taste
Thank you.