jasonerichard
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- Joined
- Apr 3, 2013
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On my third beer batch, doing an Imperial Stout, and in a rush, I totally blanked and stopped the boil and then strained the beer right into a food grade plastic bucket. It wasn't until I was cooling it in an ice bath did I realize that I needed to cool it before I moved it to the fermenter. My question is a) how badly did I just jack this up, b) when should I be able to taste it to determine if it's all jacked up with oxidation?
On a separate note, I used a yeast starter and fermentation spun up in just a few hours. Even had to move to a blow off tube.
On a separate note, I used a yeast starter and fermentation spun up in just a few hours. Even had to move to a blow off tube.