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First Stuck Fermentation in 15 years.

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Post time 2022-10-17 17:28:21 | Show all posts |Read mode
I have brewing over 20 years Ales to Lagers across the spectrum. I have only had what I would consider a bad batch. One was around 18 years ago and was a bottled batch of an Oatmeal Stout. It started with a stuck fermentation. OK, that said, I recently brewed a light Lager. After pitching the yeast, a White Labs American Lager, at around 74 d. I did not have fermentation. I can get specific with gravities but the wort was well within my target. I decided to allow it a few days because I had to go out of town. 5 days later at 58 degrees nothing. I Jumpstart the the fermentation with a dry lager yeast and light beet sugar dissolved in 1 quart water. Within hours the fermentation was going wild. It lasted about 7 days. I racked to secondary lowered temp to 38. 4 days the beer was clear, I did use some gelatin. At racking into a keg, I had an unusual smell and an off flavor. Reminded me of a spoiled food. It is Carbonating now. Any thoughts on what I am smelling and tasting. Only 2 bad batches in over 20 years, my track record is good. Some considerations, I brewed in my garage, first time, and used rice solids and German Barley. Rice solids was a first.
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