Thanks for the hopping advice guys!
I'll keep it all in mind when day 7 comes up and I do a hydrometer reading. Haven't decided on whether I'll be doing secondary or not yet.
However I am a bit bleak today as it is day 14 in the primary for my stout so I gave it another test and all the wonderful flavours (coffee and chocolate) that were there a few days ago are now gone and have been replaced with sour notes and there is white and black gritty sediment and flakes that have formed (which taste almost woody). My fermentation got stuck at 1022 after the first week (OG of 1044) and I followed some advice of pitching an extra 1g of yeast and giving the bucket a shake. The gravity is still at 1022 and I think I have infected the batch as well. Very sad day indeed.
I'll keep it all in mind when day 7 comes up and I do a hydrometer reading. Haven't decided on whether I'll be doing secondary or not yet.
However I am a bit bleak today as it is day 14 in the primary for my stout so I gave it another test and all the wonderful flavours (coffee and chocolate) that were there a few days ago are now gone and have been replaced with sour notes and there is white and black gritty sediment and flakes that have formed (which taste almost woody). My fermentation got stuck at 1022 after the first week (OG of 1044) and I followed some advice of pitching an extra 1g of yeast and giving the bucket a shake. The gravity is still at 1022 and I think I have infected the batch as well. Very sad day indeed.
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