Guys, brewed an ESB last Friday. Used Nottingham that I pitched it on Saturday. Fermentation started vigorously on Sunday. Came home Monday and it was going wild and I smelled a banana/sourish/yeasty smell. The thermometer sticky on the carboy read 70. I had the wine cooler set at 64. I cranked it down to 57 which got the carboy reading around 62-63.
I hope I didn't ruin this beer. It couldn't have been 70 )7 than 12 hours while I was at work. I believe the carboy read 67-68 that morning.
Anyone else experience this with Nottingham or is this infected or do I just need to Relax)?
Thanks!
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I hope I didn't ruin this beer. It couldn't have been 70 )7 than 12 hours while I was at work. I believe the carboy read 67-68 that morning.
Anyone else experience this with Nottingham or is this infected or do I just need to Relax)?
Thanks!
Sent from my iPad using Home Brew