I have a habit of tasting the beer from a starter and today it tastes a little funky, but I'm not positive that it's a problem, so I need some help. I made the starter of 1056 on tuesday for the IIPA I brewed today. The wort that I used is from a big batch of starter wort that I made and canned in my pressure cooker a couple weeks ago. This is the first batch of starter wort that i've made from a mash. I didn't hop it, but I did boil it for about 45 minutes. I filled a spare carboy with the wort and went on to brew the beer I was brewing that day. The carboy of starter wort sat on my kitchen counter staring me in the face everyday for about 10 days!! I simply didn't have time to undertake a canning session so I kept putting it off. Once I got around to canning it it smelled a little funky, so I boiled it for another 30-40 minutes before canning at 10psi for 45 minutes. I guess my question is do you think that the combined re-boil and autoclaving killed all the bugs that had gotten going? Is the spoiled taste left over from what they accomplished when they had a chance? If the yeast is safe to pitch will those flavors carry over?
I have 6g of a delicious (so far) IIPA at pitch temp ready to go. do I pitch my starter yeast or do I wait for the LHBS to open tomorrow and pitch the required amount of smack packs??? I've decanted all the beer from the starter that I can.
TIA
I have 6g of a delicious (so far) IIPA at pitch temp ready to go. do I pitch my starter yeast or do I wait for the LHBS to open tomorrow and pitch the required amount of smack packs??? I've decanted all the beer from the starter that I can.
TIA