Beer Forum

HI Folks,

I brewed a blonde ale with an OG of 1.043 and a volume of 5 US gal. I pitched it with one packet of US-05 which I had rehydrated. I "should" have had enough yeast for the batch. I gave it a dose of pure O2 and fermented at 65 deg F. I kegged it a couple of days ago and it has off flavours which make me think the yeast was stressed or under-pitched. I'm going to leave it a while to see if it cleans up but I kinda doubt it. Rather than toss the batch I'm thinking about dosing it with brett. Any suggestions which one I should try?

Thanks,

Ed

What was FG? Fermentation temp? Describe off flavors. There are tons of off flavors and being more specific could help in figuring out how to fix them.

FG was 1.000 (4 brix on the refractometer, then corrected ) Ferm temp, as I posted, was 65 deg F. The off flavour was kinda phenolic. but not plasticy like a nice belgian, it was kinda chemical in nature. It was a though the yeast was stressed from being under-pitched.

I'm really just hoping for suggestions on which Brett strain to use.