jbschuyler
Well-Known Member
HI All,
I am about 17 days in on fermenting an Irish Red Ale, for which I used Windsor yeast for the first time. I did gravity samples 4 and 2 days ago and it appears to be steady and done at 1.015. I tasted both samples and got a slight hint of sour (not heavy at all), which reminded me of a couple other beers that got a lacto infection. Perhaps I am being paranoid and it is just some Windsor flavor that I don't know about? Anyway, would it be best to let it sit several more days and recheck for changes (positive) in taste, or go straight into cold crash and keg. By the way the fermentor is temp controlled and set at 69 degrees.
Thanks!
I am about 17 days in on fermenting an Irish Red Ale, for which I used Windsor yeast for the first time. I did gravity samples 4 and 2 days ago and it appears to be steady and done at 1.015. I tasted both samples and got a slight hint of sour (not heavy at all), which reminded me of a couple other beers that got a lacto infection. Perhaps I am being paranoid and it is just some Windsor flavor that I don't know about? Anyway, would it be best to let it sit several more days and recheck for changes (positive) in taste, or go straight into cold crash and keg. By the way the fermentor is temp controlled and set at 69 degrees.
Thanks!