Pouring One Out

Contaminated pale aleFor the first time ever, I have dumped a batch of beer. Call it a rising sense of maturity, or a desire not to get into sunk costs but it is what it is.

The yeast didn’t start for 2 days, despite me making yeast starter. I was using a dry yeast, so making a starter was my attempt to jumpstart the yeast so the beer wouldn’t get contaminated.

That didn’t work out so well.

This beer smells of iodine, tastes of citrus, band-aid and metal. I seriously thought about bottling this anyway because who knows? Maybe a week in the bottle will improve things!

No. It won’t and I should stop pretending that it will.

Now, am I certain that the yeast is to blame? I am not, but it is the only variable to the process I’ve been doing for years, and certainly the only change since December. Nevertheless, I’m going to take some time to run a bleach solution through the equipment after this, because fool me once…

Here’s what I did, anyway:

Brew date: 6.7.20

Steeping grains
3 lb Gambrious Pale
4 lb Lamonta Pale

Fermentables: 3 lb ExLME

@60 1oz Southern Aroma, Cascade
@5 1 oz Cascade

Added 1 tsp Irish Moss @5

1.5 tsp Gypsum pre boil (for water conditioning)

Yeast: Mangrove Jack dry yeast-starter

OG: 1.065

FG: 1.014

Attempt to bottle: 6.17.20

ABV 6.9%

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