BrewManChoo
Member
- Joined
- May 10, 2017
- Messages
- 20
- Reaction score
- 2
I was experimenting with a new rye recipe, it tastes and smells bad after a week in primary. I've never had this happen, and this is my 14th batch.
Does this look infected to you?
Or is it the recipe, or even the style? It is right at FG after a week.
Roggenbier
All Grain (5 gal) ABV: 8.14 %
OG: 1.080 SG FG: 1.019 SG
IBUs: 23.5 IBUs Color: 15.7 SRM
8 lb - Rye Malt
(45.7%) - 4.7 SRM
8 lb - Pale Malt (2 Row) US
(45.7%) - 2.0 SRM
8.0 oz - Chocolate Rye Malt
(2.9%) - 250.0 SRM
1 lb - Rye, Flaked
(5.7%) - 2.0 SRM
1.50 oz - Liberty
Boil 60 min (22.0 IBUs)
0.50 oz - Liberty
Boil 5 min (1.5 IBUs)
2 pkg - Bavarian Weizen Yeast
White Labs #WLP351
Does this look infected to you?
Or is it the recipe, or even the style? It is right at FG after a week.
Roggenbier
All Grain (5 gal) ABV: 8.14 %
OG: 1.080 SG FG: 1.019 SG
IBUs: 23.5 IBUs Color: 15.7 SRM
8 lb - Rye Malt
(45.7%) - 4.7 SRM
8 lb - Pale Malt (2 Row) US
(45.7%) - 2.0 SRM
8.0 oz - Chocolate Rye Malt
(2.9%) - 250.0 SRM
1 lb - Rye, Flaked
(5.7%) - 2.0 SRM
1.50 oz - Liberty
Boil 60 min (22.0 IBUs)
0.50 oz - Liberty
Boil 5 min (1.5 IBUs)
2 pkg - Bavarian Weizen Yeast
White Labs #WLP351