For 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
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
Attempt to bottle: 6.17.20