Rampage
Junior Member
Hi. Rushed into an ESB brew too soon and pitched the yeast (Danstar Windsor) when the wort was still in the high 20Cs. Fermentation was vigorous over the next couple of days and seemed to go to completion. I transferred the brew into my clarification/maturation tank intending to leave it for 4-5 weeks. However, after a week there appears to be no sign of the beer clearing from its initial muddy appearance and there is a slight sour smell. Has the hot fermentation messed it up? Or should I just leave it a lot longer to clear?