Hey all,
Recently done a double batch of golden ale and a single batch of little fellas pale ale.
They were all fermented in a fridge setup to ferment running a Brewpi controller.
Heat pad for heating.
I got keen to brew and pumped out the batches in a big session and realised i forgot to get some fresh Us-05.
I found a few packets of Craftbrewer American ale (thats US-05 right?) best before November 2014.
Its been in the fridge since new so I hoped it would be ok.
I started them all fermenting at 18 for 5-6 days, dryhopped, another day at 18, then bumped it up to 21 over the next few days.
Cold crashed them to 4 degrees for 3 days then kegged tonight.
The golden ales taste fine.
The Little fellas pale ale takes terrible. Not sure how to describe it, but its winey, vinegary, bitey... Terrible.
The only thing i can think of is originally i had the heat pad sitting about 30mm underneath the pale ale fermenter.
The temp probes were on a higher shelf in a golden ale fermenter.
So all i can assume is maybe it got too hot? The Stick on thermometer says no more than proabably 23-24 degrees.
There were no visable signs of infection, fermenter was wrapped with gladwrap.
Any ideas?
I kegged it anyway, ill see how it is in a few weeks, but im probably gonna tip it out the way it is at the moment.
Hate failures when im not sure why!
Recently done a double batch of golden ale and a single batch of little fellas pale ale.
They were all fermented in a fridge setup to ferment running a Brewpi controller.
Heat pad for heating.
I got keen to brew and pumped out the batches in a big session and realised i forgot to get some fresh Us-05.
I found a few packets of Craftbrewer American ale (thats US-05 right?) best before November 2014.
Its been in the fridge since new so I hoped it would be ok.
I started them all fermenting at 18 for 5-6 days, dryhopped, another day at 18, then bumped it up to 21 over the next few days.
Cold crashed them to 4 degrees for 3 days then kegged tonight.
The golden ales taste fine.
The Little fellas pale ale takes terrible. Not sure how to describe it, but its winey, vinegary, bitey... Terrible.
The only thing i can think of is originally i had the heat pad sitting about 30mm underneath the pale ale fermenter.
The temp probes were on a higher shelf in a golden ale fermenter.
So all i can assume is maybe it got too hot? The Stick on thermometer says no more than proabably 23-24 degrees.
There were no visable signs of infection, fermenter was wrapped with gladwrap.
Any ideas?
I kegged it anyway, ill see how it is in a few weeks, but im probably gonna tip it out the way it is at the moment.
Hate failures when im not sure why!