Silentdrinker
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- Joined
- Nov 7, 2014
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I did a big beer last year around this time. It was an experimental batch. Unfortunately the brew day was a disaster due to a bad stuck sparge and several equipment malfunction.
It was an absolute nightmare day, but I finished it many hours later. It was like 2 am when chilled and racked to the fermenter. I was so tired, neglected to inject it with O2, but I did a proper yeast starter.
The damn thing stalled at like 30-40%. I tried heat and rousing, didn’t work. It’s still sweet as all hell. I put it off and forgot about it but it’s sealed in a SS fermenter I use for pressurized fermenting. Though it lost pressure, so could’ve gone bad by now.
But I finally got around to ordering some Nottingham packets. Once they come, I’ll check to make sure it’s still good, then I’ll toss ‘em in.
I’m sure mid aging won’t become a thing, but I imagine it’ll turn out fine. I am worried it may have became a sour though. I’m not into sours, but my wife and friends are.
For those who are curious, It was intended as a heavy winter warmer. It’s a personal take on a pumpkin beer that my friends wanted to make and I’m not a big fan of. It’s loosely based on a wee heavy. I used the WLP380 intending to get some clove with out adding spices.
Has anyone experienced a partial ferm aged ale?
Hopefully it’ll be drinkable by Christmas.
It was an absolute nightmare day, but I finished it many hours later. It was like 2 am when chilled and racked to the fermenter. I was so tired, neglected to inject it with O2, but I did a proper yeast starter.
The damn thing stalled at like 30-40%. I tried heat and rousing, didn’t work. It’s still sweet as all hell. I put it off and forgot about it but it’s sealed in a SS fermenter I use for pressurized fermenting. Though it lost pressure, so could’ve gone bad by now.
But I finally got around to ordering some Nottingham packets. Once they come, I’ll check to make sure it’s still good, then I’ll toss ‘em in.
I’m sure mid aging won’t become a thing, but I imagine it’ll turn out fine. I am worried it may have became a sour though. I’m not into sours, but my wife and friends are.
For those who are curious, It was intended as a heavy winter warmer. It’s a personal take on a pumpkin beer that my friends wanted to make and I’m not a big fan of. It’s loosely based on a wee heavy. I used the WLP380 intending to get some clove with out adding spices.
Has anyone experienced a partial ferm aged ale?
Hopefully it’ll be drinkable by Christmas.
