So...
3 weeks ago I brewed up a JSGA style extract recipe, had it in the fermenter which was in the fridge cooling down the last couple of degrees before I pitched the yeast (US-05 which had been re-hydrated and was sitting in a closed container on top of the fridge). While I was waiting I had a seizure while sitting in an office chair on a tile floor, dislocated my shoulder, fractured my arm, bruised my groin, bit my tongue nearly in two and hit my head on a desk on the way down. Needless to say I ended up in hospital for the week.
After 3 days I remembered the state of the brew and managed to give my wife instructions on how to pitch the yeast. When I got back home after a week I could see karusen on the brew but no bubbles in the airlock. After I tightened the airlock I started to get bubbles through the airlock and 12 days after the yeast was pitched I racked to a bottling bucket, bulk primed and bottled the brew.
With the exception of the delay in pitching this is my standard process and I've never had an infection before but this brew is very cloudy - I put a whirlfloc in with 10 min to go on the boil and normally I get pretty clear beer. I couldn't taste any off flavours in the beer but it was quite bitter for this recipe so could the delay in pitching the yeast stuffed this brew? Over the three days that the rehydrated yeast sat on top of the fridge its possible that it got up to 30 degrees and I don't know what temp it would have been when it was pitched (gotta love Darwin weather). Is it stuffed or is there anything I can do to rescue it?
Cheers!
3 weeks ago I brewed up a JSGA style extract recipe, had it in the fermenter which was in the fridge cooling down the last couple of degrees before I pitched the yeast (US-05 which had been re-hydrated and was sitting in a closed container on top of the fridge). While I was waiting I had a seizure while sitting in an office chair on a tile floor, dislocated my shoulder, fractured my arm, bruised my groin, bit my tongue nearly in two and hit my head on a desk on the way down. Needless to say I ended up in hospital for the week.
After 3 days I remembered the state of the brew and managed to give my wife instructions on how to pitch the yeast. When I got back home after a week I could see karusen on the brew but no bubbles in the airlock. After I tightened the airlock I started to get bubbles through the airlock and 12 days after the yeast was pitched I racked to a bottling bucket, bulk primed and bottled the brew.
With the exception of the delay in pitching this is my standard process and I've never had an infection before but this brew is very cloudy - I put a whirlfloc in with 10 min to go on the boil and normally I get pretty clear beer. I couldn't taste any off flavours in the beer but it was quite bitter for this recipe so could the delay in pitching the yeast stuffed this brew? Over the three days that the rehydrated yeast sat on top of the fridge its possible that it got up to 30 degrees and I don't know what temp it would have been when it was pitched (gotta love Darwin weather). Is it stuffed or is there anything I can do to rescue it?
Cheers!
