luckybeagle
Making sales and brewing ales.
I have a starter made from slurry whirling around on my stirplate. That stirplate was in my office window and exposed to sunlight. As a result, it is giving off a light "skunked" aroma, like a lightstruck beer.
I'm in Oregon--we're not used to sunshine, and we have some today for the first time in what feels like 6 months.
Wondering if decanting and pitching this starter will bring over a significant skunked aroma/flavor into the future beer (belgian golden strong, wy1388)? Or will dilution of it into 6 gallons of wort + fermenting this new batch take care of it/make it not perceptible?
I'm in Oregon--we're not used to sunshine, and we have some today for the first time in what feels like 6 months.
Wondering if decanting and pitching this starter will bring over a significant skunked aroma/flavor into the future beer (belgian golden strong, wy1388)? Or will dilution of it into 6 gallons of wort + fermenting this new batch take care of it/make it not perceptible?