WholeHoppness
Active Member
Well I made a belgian wit about a month ago and bought a smack pak from wyeast to go with it. The LHBS told me that it was ok to go ahead and throw the bitter orange peel in with the primary fermenter and it would be ok. Well, i smacked the pack about 5 hours before brewing at about 72 deg. in the home and no swelling. I thought hmm well cant let good wort go to waste so I read somewhere that you can just throw it in anyway and it would be allright. the wyeast was almost 3 months old from the manufacture date. one day no airlock bubble, 2 days no airlock bubble, 3 days no bubble then finaly on the night of the 3rd started bubbling. fermented like normal and when it was ready to transfer i opened the lid and the yeast on the top looked like a dried up cracked desert saharan floor. Racked it anyway and tasted awful. Was it the fruit or the yeast? Any thoughts?