mister704
Well-Known Member
Soooo I planned to brew my beer and get it started before I left for vacation.
So I brewed a tasty batch of WHAT would be my Belgian with Honey and Orange peels.
Brewed fine, chilled it down(70F) with wort chiller. Planned to pitch yeast next morning after I let the starter cold crash.
Was leaving for Mexico that morning I planned to pitch (I have a ferm chamber and a bucket within a bucket so IF she was to go crazy it would be alright). BUT SWMBO screwed my time up that morning and didnt get to pitch the yeast.
Get back in town and airlock is filled with old fermentation and wort is fermentating and bubbling. HOW bad am I screwed?
I am debating pitching the entire beer. It sat in the basement around 68F for 7 days. It doesnt smell crazy really but I am trying to decide to just re-brew or run to the local store and just drop in some Safbrew S-33 and just let it go for the hell of it.
What do you think?!?
So I brewed a tasty batch of WHAT would be my Belgian with Honey and Orange peels.
Brewed fine, chilled it down(70F) with wort chiller. Planned to pitch yeast next morning after I let the starter cold crash.
Was leaving for Mexico that morning I planned to pitch (I have a ferm chamber and a bucket within a bucket so IF she was to go crazy it would be alright). BUT SWMBO screwed my time up that morning and didnt get to pitch the yeast.
Get back in town and airlock is filled with old fermentation and wort is fermentating and bubbling. HOW bad am I screwed?
I am debating pitching the entire beer. It sat in the basement around 68F for 7 days. It doesnt smell crazy really but I am trying to decide to just re-brew or run to the local store and just drop in some Safbrew S-33 and just let it go for the hell of it.
What do you think?!?