Throw the brew away?
- Thread starter Kyral210
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jamesb
Landlord.
What's the gravity at the moment? What temperature is it fermenting at? What was the original gravity? How long has it been going?
Kyral210
Brewing like a mad scientist
Started 12/08/2010 @ 1.052, brewed at 20°C
Now (25/08/2010) its at 1.022, no fermenting going on even with a second pack of yeast, have syphoned some off to a demijohn, added sugar and nutrient to try and build a re-starter. Beer in syphon to demijohn doesn't taste great.
Thinking of throwing it down the toilet and moving up a step to partial mash, try some proper brewing, no more double can kits. Also no more ****** Sodium Metabisulphate, only had bad brews when using it.
Now (25/08/2010) its at 1.022, no fermenting going on even with a second pack of yeast, have syphoned some off to a demijohn, added sugar and nutrient to try and build a re-starter. Beer in syphon to demijohn doesn't taste great.
Thinking of throwing it down the toilet and moving up a step to partial mash, try some proper brewing, no more double can kits. Also no more ****** Sodium Metabisulphate, only had bad brews when using it.
When you say 'doesn't taste great' .. how exactly does it taste?
Unless it tastes rank .. or like vinegar... carry on with it. Let it sit, take a gravity reading today and tomorrow .. if it is the same, rack it into a secondary and leave it for a couple of weeks.
We've all been fooled by a poor beer only to discover that 2 months in the bottle has turned it into a work of art!
Unless it tastes rank .. or like vinegar... carry on with it. Let it sit, take a gravity reading today and tomorrow .. if it is the same, rack it into a secondary and leave it for a couple of weeks.
We've all been fooled by a poor beer only to discover that 2 months in the bottle has turned it into a work of art!
Kyral210
Brewing like a mad scientist
Ok, thanks. Im going to get this-restarter going and put that back into the brew and leave it a week to see what happens. Right now, im not hopeful, but i will try if for nothing more than to learn.
One thing is for sure, I am now going extract + speciality grain for all my future brews!
One thing is for sure, I am now going extract + speciality grain for all my future brews!
