Gents,
I recently made a rookie mistake, I added some Wyeast Nutrient to my primary fermenter after 2 weeks. I did this by first boiling a small cup filled with bottled water, and adding the nutrient while it was boiling, when it cooled, I added it to my primary.
Thereafter, the fermentation really took off again, and the acetyl production did also. My first thought was perhaps wild yeast, but I'm almost convinced the yeast nutrient is the culprit. Is there a way to fix this. I've tried letting it sit a couple more weeks, and even added wine yeast to it with no improvement.
There is no pellicle, there is no film on the surface, and there are no vinegar or bandaid flavors. Tastes like green apples and fruit juice (intense!).
Is there a mineral I can add to redux the reaction back to ethanol, or perhaps and enzyme such as beano? There are a lot of complex sugars in this batch as it was made with 1 pound of toasted oats (in the past this recipe has worked wonderfully). I haven't had this problem since the last time I tried adding the Wyeast nutrient back when I first started brewing.
Is there a mineral I can add to redux the reaction back to ethanol, or perhaps and enzyme such as beano?
I recently made a rookie mistake, I added some Wyeast Nutrient to my primary fermenter after 2 weeks. I did this by first boiling a small cup filled with bottled water, and adding the nutrient while it was boiling, when it cooled, I added it to my primary.
Thereafter, the fermentation really took off again, and the acetyl production did also. My first thought was perhaps wild yeast, but I'm almost convinced the yeast nutrient is the culprit. Is there a way to fix this. I've tried letting it sit a couple more weeks, and even added wine yeast to it with no improvement.
There is no pellicle, there is no film on the surface, and there are no vinegar or bandaid flavors. Tastes like green apples and fruit juice (intense!).
Is there a mineral I can add to redux the reaction back to ethanol, or perhaps and enzyme such as beano? There are a lot of complex sugars in this batch as it was made with 1 pound of toasted oats (in the past this recipe has worked wonderfully). I haven't had this problem since the last time I tried adding the Wyeast nutrient back when I first started brewing.
Is there a mineral I can add to redux the reaction back to ethanol, or perhaps and enzyme such as beano?
