Goose
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- Joined
- 6/7/05
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I tried a 5 litre yeast starter with 2 x one year old packs of Danish Lager which seemed to yield a healthy crop after 5 days.
On brewday and ready to pitch, I cracked open the bottle and noticed a slight phenolic smell in the lid and airspace, but when tasting the liquid above the yeast I could not detect any such flavour. So I took the chance and pitched it anyway.
I am relatively new to starters and am unclear if such smell is normal though I can detect phenols at a thousand paces.
Of course I am now shitting myself that this beer is infected with a wildy. Time will tell, one day into ferment and its going fast at 11 deg C.
Anybody dare to make a call on whether I have wasted a brewday ?
On brewday and ready to pitch, I cracked open the bottle and noticed a slight phenolic smell in the lid and airspace, but when tasting the liquid above the yeast I could not detect any such flavour. So I took the chance and pitched it anyway.
I am relatively new to starters and am unclear if such smell is normal though I can detect phenols at a thousand paces.
Of course I am now shitting myself that this beer is infected with a wildy. Time will tell, one day into ferment and its going fast at 11 deg C.
Anybody dare to make a call on whether I have wasted a brewday ?