beervoid
Hophead & Pellet Rubber
Hello everyone, I wanted to brew an IPA with US05 and whilest brewing a nr of things went wrong. First during chilling period my waterpump broke.
This caused a delay of roughly 20minutes to chill my wort. (complete process was under an hour)
2nd when siphoning the cooled wort to the fermenter the siphon broke so we had no other choice then to poor it manually through a sanitized filter.
Due to all the troubles I completely forgot to take the dry yeast us05 out of the fridge to let it get to room temperate, thinking that this might not be a problem we pitched in the fermenter and closed it.
The fermenter has been sitting in a temp controlled fridge at roughly 18c celcius.
There was a krausen formed in around 3 days during which period I noticed very little activity and no bubbeling in the airlock. . It stayed there for about a week.
After 2 weeks we decided to do a gravity reading.
OG was 1.060 and FG was 1.020
We kegged the beer and tasted it and it came out like a saison.. A very slightly sour tasting herbal hoppy slightly sweet saison, almost heffenweizen like I would say.
It actually tastes quiet nice but not the IPA we was aiming for.
So after discussing with my friend we have the following theory.
After pitching the cold dry yeast straight from the fridge probably most of the cells died and some kind of wild yeast that was in the air took over fermentation.
Any thoughts comments on what could have been the reason my IPA tastes like a saison?
Greetings
This caused a delay of roughly 20minutes to chill my wort. (complete process was under an hour)
2nd when siphoning the cooled wort to the fermenter the siphon broke so we had no other choice then to poor it manually through a sanitized filter.
Due to all the troubles I completely forgot to take the dry yeast us05 out of the fridge to let it get to room temperate, thinking that this might not be a problem we pitched in the fermenter and closed it.
The fermenter has been sitting in a temp controlled fridge at roughly 18c celcius.
There was a krausen formed in around 3 days during which period I noticed very little activity and no bubbeling in the airlock. . It stayed there for about a week.
After 2 weeks we decided to do a gravity reading.
OG was 1.060 and FG was 1.020
We kegged the beer and tasted it and it came out like a saison.. A very slightly sour tasting herbal hoppy slightly sweet saison, almost heffenweizen like I would say.
It actually tastes quiet nice but not the IPA we was aiming for.
So after discussing with my friend we have the following theory.
After pitching the cold dry yeast straight from the fridge probably most of the cells died and some kind of wild yeast that was in the air took over fermentation.
Any thoughts comments on what could have been the reason my IPA tastes like a saison?
Greetings