Question about an all-grain batch of Duvel I brewed (from the 150 Classic Clone Recipes magazine)... it's been in fermentation for 14 days now, and still has plenty of suspended yeast. I racked it to the keg this afternoon, in hindsight, a carboy would have been better; it's very cloudy, has a very bitter flavor and smells of sulfur. Wonder if I might have an infection of sorts?
I am thinking it would be best to let it sit for another 2 weeks or so in the keg and then rack to another keg?
Starting gravity: 1.065
Current gravity: 1.010
Suggested FG: 1.006
Recipe
Grains
10.50 pounds American Pilsen Malt 95.5% of grist
0.50 pounds American Dextrin (Cara-Pils) Malt 4.5% of grist
11.00 pounds Total Grain Weight 100% of grist
Hops
1.80 ounces Total Hop Weight 9.4 AAUs
Adjuncts
1.60 pounds Corn Sugar (Dextrose)
Yeast
White Labs Belgian Golden Ale Yeast #WLP570 Liquid 1 vile
I am thinking it would be best to let it sit for another 2 weeks or so in the keg and then rack to another keg?
Starting gravity: 1.065
Current gravity: 1.010
Suggested FG: 1.006
Recipe
Grains
10.50 pounds American Pilsen Malt 95.5% of grist
0.50 pounds American Dextrin (Cara-Pils) Malt 4.5% of grist
11.00 pounds Total Grain Weight 100% of grist
Hops
1.80 ounces Total Hop Weight 9.4 AAUs
Adjuncts
1.60 pounds Corn Sugar (Dextrose)
Yeast
White Labs Belgian Golden Ale Yeast #WLP570 Liquid 1 vile