Is it possible you didn't pitch enough yeast? Lagers need about double the cells that ales need. They need to be pithed cold (48 degrees is not too cold) and fermented cold for a few days before warming for a d-rest.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
In guessing he's right handed
Thanks for the replies. I've wondered if it had to do with the wheat itself. It's Best Malz weizen malz.
What does a cereal mash involve for this process?
Sounds like I could just plan to do a decoction with wheat beers or just plan for 5% lower efficiency. But Reverse's description is a good one, kind of what I was looking for as to the reasons why wheat malt is a pain in the a$$ for hitting specific gravities...
I'm sure I could also crush finer too as .035" gap might not be small enough of a gap to crush it fine enough. It's a pain to mess with that though with a Barley Crusher...
Was it sour? I'd think you'd be able to tell if you were drinking a Gose.
Re: sulfur, I've had some slight sulfur in a Kolsch and I don't find it unpleasant at all. If that's what you're going for, you can ferment a little bit colder and don't age at a warm temperature. Also avoid scrubbing with CO2 by shaking during forced carbonation.
I think you're jumping the gun with a diagnosis of a problem in the midst of fermentation. Let the beer finish fermenting before you declare it a disaster.
It is my first dumped batch in 5 years. This just sucks!
I used to dump batches on a regular basis that other brewers would gladly take off of my hands.
It might be caused by too big a pitch. The theory is that acetyl CoA is used for growing yeast, but that if it is not used to grow yeast then it will make esters.
Acetyl-CoA is used for more than growth. It is a precursor to energy.
In my humble opinion (an it's just that), in the absence of a confirmed infection, what you are experiencing is the result of stir plate-induced stress. I have mentioned many times that stir plates subject the cells to shear stress, which is why I no longer use a stir plate.
I just got home and got a whiff of vinegar from the airlock. I think it's acetobacter. First time for everything, I guess