A bit of backstory, a few months ago I attempted to brew a beer using Suburban Brett. Here's the recipe:
12lbs marris otter
5lb Munich
2 lb of honey malt
1 lb of victory
1 oz hallertau at 60
1 oz at 30.
Imperial Yeast Suburban Brett
The water I used for mashing got way too hot and like an idiot I just figured I'd combine some cold water with it to bring the temp down. For some reason I didn't check the temperature before mashing in but I know the water was at 183 before I added 1.5 gallons of cold water. I went about the brew like normal, pitched the suburban brett and waited 4 or 5 days until realizing nothing was happening. Around day six it was visibily infected. I figured the mash water was too hot and I made non consumable sugars it sat around unfermented and got the infection.
On Friday I decided to try it one more time. Same recipe being sure to hit a mash temp of 145F. It's now Monday and still haven't seen any krausen. I checked the gravity and it hasn't moved at all. However, there is a encouraging smell. The batch smells like what you'd expect a sour style beer to smell like. Ik this is not a sour beer recipe but sub Bret is wild yeast. The first batch never had this smell it just smelled like unfermented wort. What is happening? Their website says that the yeast can be used as a primary so I am not sure why it isn't fermenting. Should I pitch some extra yeast? Is this one going to get infected? Does anyone have similar experience with this brand of yeast? Any help is greatly appreciated!
12lbs marris otter
5lb Munich
2 lb of honey malt
1 lb of victory
1 oz hallertau at 60
1 oz at 30.
Imperial Yeast Suburban Brett
The water I used for mashing got way too hot and like an idiot I just figured I'd combine some cold water with it to bring the temp down. For some reason I didn't check the temperature before mashing in but I know the water was at 183 before I added 1.5 gallons of cold water. I went about the brew like normal, pitched the suburban brett and waited 4 or 5 days until realizing nothing was happening. Around day six it was visibily infected. I figured the mash water was too hot and I made non consumable sugars it sat around unfermented and got the infection.
On Friday I decided to try it one more time. Same recipe being sure to hit a mash temp of 145F. It's now Monday and still haven't seen any krausen. I checked the gravity and it hasn't moved at all. However, there is a encouraging smell. The batch smells like what you'd expect a sour style beer to smell like. Ik this is not a sour beer recipe but sub Bret is wild yeast. The first batch never had this smell it just smelled like unfermented wort. What is happening? Their website says that the yeast can be used as a primary so I am not sure why it isn't fermenting. Should I pitch some extra yeast? Is this one going to get infected? Does anyone have similar experience with this brand of yeast? Any help is greatly appreciated!