P
punkinatux
I made an Oktoberfest/Marzen AG recipe about 3 weeks ago. My brew partner somehow talked me into adding canned pumpkin towards the middle of the primary fermentation and i fear that somewhere in the process i spoiled my batch.
I was having problems keeping my fridge between the recommended 52-58 F temp range.
Mainly i'm wondering if something in the pumpkin could have spoiled the patch. I boiled it up for almost a half hour and was careful about sanitization. I'm just curious if some preservative in the pumpkin could have diseased the yeast or caused it to produce an off smell.
I'm hoping before i go to bottle the smell will go away, but for now i'm letting it truck along hoping for the best.
I was having problems keeping my fridge between the recommended 52-58 F temp range.
Mainly i'm wondering if something in the pumpkin could have spoiled the patch. I boiled it up for almost a half hour and was careful about sanitization. I'm just curious if some preservative in the pumpkin could have diseased the yeast or caused it to produce an off smell.
I'm hoping before i go to bottle the smell will go away, but for now i'm letting it truck along hoping for the best.