Got this on yesterday with 500g of dark candi sugar. I underestimated the volume of the extract and prepped too much water, so was over the volume and thus under the OG, but I made it back up to 1067 with some brown sugar.
I then forgot to check the water temp before pitching, but it felt about right. Just a touch above room temp.
It went off like a mad thing, and this morning about 14 hours after pitching it had about 6 inches of krausen on.
I just got home at half nine and checked it again. It smells very strange, almost sort of sour. I've not used a Belgian yeast before, do they all smell like this?
It's also developed strange white lumps around the edge of the krausen. I did wonder if it was infected (I used an unsterilised thermometer to check the water I was rehydrating yeast in, rookie mistake), but if I've learned anything from this forum it's that beer is a damned sight more resilient than people give it credit for. So I drew a sample and I think it tastes fine, although the SG has dropped 20 points in 26 hours.
Anyway, keeping the fingers crossed, because I'm looking forward to trying this one!
I then forgot to check the water temp before pitching, but it felt about right. Just a touch above room temp.
It went off like a mad thing, and this morning about 14 hours after pitching it had about 6 inches of krausen on.
I just got home at half nine and checked it again. It smells very strange, almost sort of sour. I've not used a Belgian yeast before, do they all smell like this?
It's also developed strange white lumps around the edge of the krausen. I did wonder if it was infected (I used an unsterilised thermometer to check the water I was rehydrating yeast in, rookie mistake), but if I've learned anything from this forum it's that beer is a damned sight more resilient than people give it credit for. So I drew a sample and I think it tastes fine, although the SG has dropped 20 points in 26 hours.
Anyway, keeping the fingers crossed, because I'm looking forward to trying this one!