dgrabstein
Well-Known Member
My latest batch is awful. Smells like phenolic, sulfur, rotten stinkbomb. Tastes basically the same. Just awsful. Wtf could be responsible for this??
Here are the potential causes I've narrowed down to:
It fermented at 60-65F with swings back and forth everyday in temps. Yeast was Burton ale yeast by white labs which is supposed to ferment at 70F.
I cooled super slowly in the fermenter, cold trub galore. I think the yeast actually used a lot of the trub because the trub got picked up off the bottom.
The top blew off and I had to leave the fermenter open for a couple days. I put the top back on with sanitizer once things stabilized.
I used whole malt in the yeast starter, so there were floating malts in the fermenter. I boiled the malt though so it shouldn't have been a problem.
That's all I can think of for now, could any of these things cause the problem I'm seeing?
Here are the potential causes I've narrowed down to:
It fermented at 60-65F with swings back and forth everyday in temps. Yeast was Burton ale yeast by white labs which is supposed to ferment at 70F.
I cooled super slowly in the fermenter, cold trub galore. I think the yeast actually used a lot of the trub because the trub got picked up off the bottom.
The top blew off and I had to leave the fermenter open for a couple days. I put the top back on with sanitizer once things stabilized.
I used whole malt in the yeast starter, so there were floating malts in the fermenter. I boiled the malt though so it shouldn't have been a problem.
That's all I can think of for now, could any of these things cause the problem I'm seeing?