Holy unfermented wort, Batman!

[McCall St. Brewer]

I've been brewing for, what?, about 3 years, and a little over a year AG. I've made my share of "uninspiring" batches, but, until now at least, have never made a dumper.

Today I was transferring a pale ale to the secondary and, as I usually do, siphoned a bit into a glass to taste it. Well, imagine my surprise to find out that it tastes like... beer?... wrongo. It tasted like wort. Well, not entirely like wort. Maybe like 50-50 green beer and wort.

I wonder what happened. To be honest, I didn't really pay much attention to it while it was fermenting, other than to confirm that I had what looked like a pretty vigorous ferment going the day after I brewed. So I don't really know how long the active stage of fermentation lasted. Everything else had seemed to go pretty smoothly.

I did use a dry yeast that I had never tried before (Safale 04, I think). I've had excellent luck with dry yeasts, before, though.

It just seems as though my beer did not fully ferment.

The question is, now what? Just give it some time in the secondary and see what happens? Dump the whole batch?

 

[The Pol]

Secondary it... hopefully the churning from the transfer will invigorate the yeasties. That is really odd.

 

[McCall St. Brewer]

I wonder if I should consider bringing it upstairs where it's warmer in the house. My basement was probably about 58 F when I made that batch.

 

[Revvy]

I wonder if I should consider bringing it upstairs where it's warmer in the house. My basement was probably about 58 F when I made that batch.

Never dump a beer unless it makes you puke!!!!

If it's in the 50's I would move the secondary someplace warmer...and give it a couple more weeks.