I brewed an American lager (ish) last weekend. I just realized that I might have totally screwed the batch by pitching my 68 degree starter directly into 53 degree wort. It started fermenting just fine, but I took a gravity reading yesterday at 1.019 (from 1.048 OG). The sample had some hot alcohol flavors going on.
I did 1 package of wyeast Bavarian lager into a 2 liter starter on a stir plate. So, I probably under pitched. After pitching, I cooled the beer to 50 and held it there for 3 days. Then 52 for 2 days, 55 for 2 days, and then 60. (I'm trying Tasty's lager fermentation schedule, posted on another thread)
Am I screwed with that flavor already being there? Is it too early to tell? Any possible fixes?
