I got RSV from my son, which has been going around . Unfortunately I’ve lost most of my sense of smell (not Covid).

As my wild brew ferments into its fifth day, and my pure yeast cultures chug away, I’m faced with a dilemma of deficient senses. Me and wife slathered buffalo chicken sauce on our meal just to taste it the other night . This is a problem because I’ve been cut off from my biggest tools of discernment!

I took a sample of my amber lager which is being pressure fermented and it went from 1.059 to 1.035, so as hyped as pressure fermenting goes , it’s not done . I streaked a line on the fermenter container with a china pencil to mark the yeast bed , and today it the flocculated yeast surpassed the line and the pressure went from 12 psi to 14 psi , so the fermentation is not stuck. I tasted it but i can barely taste anything right now so I’ll just have to wait for my senses to return

I’m frustrated because i want to know whether the yeast i cultured is any good , but I still have 9 days to the 2 week point so hopefully I’ll be fully recovered when it ferments out. I have my yeast sample swabs ready to send to bootleg biology, but I don’t want to waste their time if it doesn’t smell or taste great.

If it’s a go, I’m going to scale up the yeast from my pure cultures and make a 5 gallon batch.