Scubabrewer
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- Apr 3, 2015
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Hi Everyone. Wanted to make a simple Pilsner with German malt, flaked corn (the family like Peroni), Saaz and a lager yeast. LHBS only had MJacks M54 so got that instead. Its a warm ferment so got it at 18-20degC as directed. Took 3 days to start but no worries it was under an air lock. Got from 1.052 to 1.012 in 14 days so ready to fine and rack to secondary but it smells and tastes phenolic. First dodgy beer in 30 years of home brewing so I really doubt my process or contamination, my brewery area and kit is very clean/sterile. Anyone else had this problem with this yeast ? I know it's going to be undrinkable. Comments welcome please.