I brewed a 60min IPA clone 3 weeks ago and pitched only the vial of yeast into the wort. I know now that I should always make a starter and that most vials actually only have about 25% viable yeast.
The OG was 1.061 and after 3 weeks, the beer is sitting at 1.020. I tasted the sample and it tastes off. The beer fermented at 68F.
My questions are...
1. Is it too late to re-pitch yeast?
2. Will any off flavours that the stressed yeast produce settle out?
Thanks. I hope to deal with this problem asap
Cheers
The OG was 1.061 and after 3 weeks, the beer is sitting at 1.020. I tasted the sample and it tastes off. The beer fermented at 68F.
My questions are...
1. Is it too late to re-pitch yeast?
2. Will any off flavours that the stressed yeast produce settle out?
Thanks. I hope to deal with this problem asap
Cheers