netshade
Member
I finished up a simple Oktoberfest Ale w/ Wyeast 1007 in a starter. When I pitched the starter, the wort temperature was around 75 - and, I'll be honest, I was stupid and didn't bother reading about the temperature range for the 1007 (55F-68F). My own fault.
After around 24 hours of very active fermentation, I put in blow off tubes ( I also had a Dunkelweiss and an IPA that were fermenting around the 74-78 range, higher but appropriate for their yeast ) for all the worts I had going and noticed that the Oktoberfest was already putting off a fairly foul smell (burnt rubber). I googled what was up and came across this thread:
https://www.homebrewtalk.com/f163/wyeast-1007-german-ale-ruined-batch-138496/
I immediately moved the beer down to a my keg fridge, and tweaked the temp to get it down into a much more manageable range. My question is:
If it's already smelling bad, is it even salvageable? I'm a day in and smelling what I would deem to be the worst case scenario of the fermentation, but I'm hopeful that over time that will work off. Does anyone else have an experience like this where the first 24 hours did not go as planned, but the remainder of fermentation yielded a drinkable beer?
After around 24 hours of very active fermentation, I put in blow off tubes ( I also had a Dunkelweiss and an IPA that were fermenting around the 74-78 range, higher but appropriate for their yeast ) for all the worts I had going and noticed that the Oktoberfest was already putting off a fairly foul smell (burnt rubber). I googled what was up and came across this thread:
https://www.homebrewtalk.com/f163/wyeast-1007-german-ale-ruined-batch-138496/
I immediately moved the beer down to a my keg fridge, and tweaked the temp to get it down into a much more manageable range. My question is:
If it's already smelling bad, is it even salvageable? I'm a day in and smelling what I would deem to be the worst case scenario of the fermentation, but I'm hopeful that over time that will work off. Does anyone else have an experience like this where the first 24 hours did not go as planned, but the remainder of fermentation yielded a drinkable beer?