Yup
@Dgallo got it. I added dme to restart ferm in an attempt to have the more active yeast hunt out that potential diacetyl. So this beer is an odd one. It is based on a mad fermentationist beer that is very low abv.
3lbs rye
1lb oat malt
1.5lbs briess blonde roast
6oz c20
Mash temp 165, 45 minutes
4oz NZH107 at 185 for 30
Og 1.026 (were going really low here on purpose)
Fg 1.014 (pre dry hop)
A whopping 1.5%
S-04 pitched at 70 ish, set to 64 (used this once ages ago, it was fine, tonsmiere used this on the recipe so I went with it)
With only 12 points ferm was over in like 3-4 days, which was fine (didn’t really think I needed to Baby it with a full packet pitch. Surprisingly that’s only a 20b over pitch according to brewers friend)
Left an extra day at 64
Didn’t d rest (f up again)
Dropped temp to 58 like normal
Dry hop 4oz @ 64 for 2 days
Normally I’d drop it in the keezer, but didn’t for whatever reason and left it out of the ferm chamber at 68-72 basement temp. This is where must have picked up the chobani. I had to take it out of ferm chamber to load in a marzen I had brewed that day.
Tossed it in keezer next day. Now here was my first clue, I applied 20+ psi to burst carb and nothing went in at first....clear sign of ferm. Nevertheless I persisted.
Next day first sample. Chobani town.
So I left it overnight and decided next day to warm it up. F up 3 was unplugging my ferm chamber to access my keezer and let my fermenting marzen got from 51 to 67 (omega 107 supposedly okay, but we’ll see). I dropped that marzen to 53 again but concerned I stressed it another time, but I’ll save that for another thread.
This all brings us to tonight and impending doom of tomorrow.
@Dgallo, know where I can find a completely signed yankees ball (oh wait we’re Mets fans, she won’t like that at all)