This AM the smell was back... I'm at a loss here. But since the last couple of time the smell was reduced significantly with a little nutrient addition, I'm going to do it again. Added 2g of Fermaid-K and 2g of DAP. Punched the cap and took a sample.
SG=1.042
pH=3.4
Temperature=63F
Sensory: The taste is becoming noticeably bitter. I assume this is because of the stressed yeast... I hope this clears up after some aging.
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