Imx3
Member
I brewed a brewers best American ipa, first brew for me. Followed instructions, pitched yeast (dry yeast, no markings on package) at 68, fermented 14 days at 65. Today I pulled a sample and I believe I have reached final gravity, sample has a slight soap flavor.
From what I understand it's from sitting on the trub to long and converting some to fatty acids?
I put it into a secondary with hopes getting it off the trub may help or at least keep it from getting worse.
Any things that can fix this or is it a good lesson learned?
From what I understand it's from sitting on the trub to long and converting some to fatty acids?
I put it into a secondary with hopes getting it off the trub may help or at least keep it from getting worse.
Any things that can fix this or is it a good lesson learned?