saving a batch

Mon Oct 01, 2018 7:25 am

HI Folks,

I brewed a blonde ale with an OG of 1.043 and a volume of 5 US gal. I pitched it with one packet of US-05 which I had rehydrated. I "should" have had enough yeast for the batch. I gave it a dose of pure O2 and fermented at 65 deg F. I kegged it a couple of days ago and it has off flavours which make me think the yeast was stressed or under-pitched. I'm going to leave it a while to see if it cleans up but I kinda doubt it. Rather than toss the batch I'm thinking about dosing it with brett. Any suggestions which one I should try?

Thanks,

Ed
Foxhill
 
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Re: saving a batch

Mon Oct 01, 2018 3:07 pm

What was FG? Fermentation temp? Describe off flavors. There are tons of off flavors and being more specific could help in figuring out how to fix them.
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bazookazilla
 
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Re: saving a batch

Mon Oct 01, 2018 4:08 pm

FG was 1.000 (4 brix on the refractometer, then corrected ) Ferm temp, as I posted, was 65 deg F. The off flavour was kinda phenolic. but not plasticy like a nice belgian, it was kinda chemical in nature. It was a though the yeast was stressed from being under-pitched.
Foxhill
 
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Re: saving a batch

Fri Oct 05, 2018 9:14 am

I'm really just hoping for suggestions on which Brett strain to use.
Foxhill
 
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