I was trying to keep the temp at 20-22 degrees celcius, but it was closer to 18 in my room and then went into lounge-room which went up to 23-27 at times. Second one stayed at about 18, and third one 20 during the day and I'm not sure what during the night.
Could be a sanitation issue with the first two ferments, but I figure the 3rd yeast should still have responded to the sugar.
Thanks everyone for your responses. I'll keep mulling it over.
Hi everyone. Just looking for some guidance about a dry yeast issue.
Bought some Safale US-05, which took a long time to develop krausen which was muddy brown, and when bottling tasted and smelt like bin juice or sewage or something similar.
Used a new pack on another batch and this time the...