JLump
Well-Known Member
A couple months back I isolated 10 different wild yeasts from a Mint flower and fermented 10 different 50ml starters with them. There was only one that attenuated well and tasted good. The aroma and flavor were very tropical fruity and I had high hopes for it. I ended up building the selected strain up to a full sized starter and pitched into a 5 gallon batch of 1.056OG Saison wort.
Fermentation has been slow but steady and kept at 70F. Its 14 days later now and I'm at a 1.025 gravity (63% attenuated). I took a whiff and HOLY CRAP it is fusel as hell. I mean singe your freaking nostrils fusel. I guess I'm wondering if I'm screwed or not. Do fusel alcohols break down over time?
Fermentation has been slow but steady and kept at 70F. Its 14 days later now and I'm at a 1.025 gravity (63% attenuated). I took a whiff and HOLY CRAP it is fusel as hell. I mean singe your freaking nostrils fusel. I guess I'm wondering if I'm screwed or not. Do fusel alcohols break down over time?