saving a batch

[Foxhill]

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

[bazookazilla]

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.

[Foxhill]

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]

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