ReeseAllen
Well-Known Member
I brewed this recipe on 8/29:
https://www.homebrewtalk.com/f12/fat-tire-clone-6048/#post56233
I ended up with about 9 gallons which was split roughly 50/50 between two carboys. One carboy received Nottingham dry yeast, one received Safale US-05.
After about two weeks in the primary, I moved both carboys from my old house to my new house and then let them both sit for a week before I cold crashed them overnight and kegged on 9/20.
Brix into carboys: 13.6 (OG 1.056)
Brix into kegs: 5.9 (FG 1.004)
I got the same 5.9 brix reading from both carboys. Seems way too low.
The beer tastes decent, especially now that about ten pints has been pulled from each keg. However, it smells like the nasty yeast sludge at the bottom of a just-drained carboy that's been left out overnight. And the smell is not lessening with each additional pint. If I don't smell it as I take a drink, I can enjoy it, but as soon as I catch a whiff, I gotta dump the rest of the glass down the drain.
What might have gone wrong? My only thought is that transporting the fermenters stirred up the yeast cake and ended up tainting the beer with whatever nastiness was buried in there.
Is this at all salvageable? Could I transfer it back into a fermenter, add a bit of fresh yeast, and give it a couple of weeks to try and work itself out? Or should I just dump the kegs?
https://www.homebrewtalk.com/f12/fat-tire-clone-6048/#post56233
I ended up with about 9 gallons which was split roughly 50/50 between two carboys. One carboy received Nottingham dry yeast, one received Safale US-05.
After about two weeks in the primary, I moved both carboys from my old house to my new house and then let them both sit for a week before I cold crashed them overnight and kegged on 9/20.
Brix into carboys: 13.6 (OG 1.056)
Brix into kegs: 5.9 (FG 1.004)
I got the same 5.9 brix reading from both carboys. Seems way too low.
The beer tastes decent, especially now that about ten pints has been pulled from each keg. However, it smells like the nasty yeast sludge at the bottom of a just-drained carboy that's been left out overnight. And the smell is not lessening with each additional pint. If I don't smell it as I take a drink, I can enjoy it, but as soon as I catch a whiff, I gotta dump the rest of the glass down the drain.
What might have gone wrong? My only thought is that transporting the fermenters stirred up the yeast cake and ended up tainting the beer with whatever nastiness was buried in there.
Is this at all salvageable? Could I transfer it back into a fermenter, add a bit of fresh yeast, and give it a couple of weeks to try and work itself out? Or should I just dump the kegs?