I brewed a rich chocolate malt forward stout on 9/19 and I pitched an old smack pack of Wyeast 1335. Should have made a starter, but was in a rush to brew and 3 1/2 days later there was no sign of fermentation and the gravity was still at the OG mark of 1.058. I Pitched a packet of S-04 on 9/23 and today, 9/28, I checked the gravity and it has reached the anticipated FG of 1.020. However the smell and the taste is somewhat vinegary/funky and the rich chocolately notes are nowhere to be found. I kept the ferementor at 64F the whole time and I always sanitize very well (never had infection issues) It seems as if its one of 3 options:
1. The long lag time allowed some wild yeast to develop.
2. The old dormant 1335 still managed to produce some kind of off-flavor.
3. 5 days isn't long enough to really know how a beer has turned out. (There is still even a small krausen hanging around which I have attached a pic of) English yeasts are always a little funky, give it a little more time and stop freaking out.
Regardless, I think I should let it get up to 70F after a few more days. If its wild yeast, I rather let them have their way and create a sour stout rather than fight them.
If its off flavors from the 1335, maybe the S-04 can clean them up
If its neither than allowing the beer to rise a bit after primary ferm, is usually a good idea.
Any thoughts on where these flavors may be coming from and any recommended courses of action other than what i said?
1. The long lag time allowed some wild yeast to develop.
2. The old dormant 1335 still managed to produce some kind of off-flavor.
3. 5 days isn't long enough to really know how a beer has turned out. (There is still even a small krausen hanging around which I have attached a pic of) English yeasts are always a little funky, give it a little more time and stop freaking out.
Regardless, I think I should let it get up to 70F after a few more days. If its wild yeast, I rather let them have their way and create a sour stout rather than fight them.
If its off flavors from the 1335, maybe the S-04 can clean them up
If its neither than allowing the beer to rise a bit after primary ferm, is usually a good idea.
Any thoughts on where these flavors may be coming from and any recommended courses of action other than what i said?