This is a story of patience.
I began brewing my first 5 gallon all grain batch, after a 1 gallon AG from Brooklyn Brew Shop and a 2 gallon AG batch of IPA.
I started like my last two batches. Grabbed the grains at the LHBS, prepped my equipment, and started brewing. Nothing special happened during the process; mash in, mash out, sparge, boil, cool, pitch... no big deal (my notes are better than this). My efficiency is low, but I think this is down to a LHBS grind issue. I'll save this for another time. Hydro reading about 1.044.
Fermented, waited, and took readings. After it hit 1.014 it tasted like absolute diarrhea to put it mildly. Nothing off to indicate contamination, it was just every bad taste of beer; sugary but not malty, banana flavors, and some sort of puckering bitterness that made me sick.
Doing projects around the house, and not having the last 60 days to brew, I just left that stuff sit in the basement @62F. Pulled it out today to dump it, or at least see how much worse it got, and behold,
was made. It tastes fantastic. I can't wait until it's carbed fully in the bottles now.
Patience is a virtue. A second (3rd, 4th or 5th) primary fermenter is a necessity.
My little bit of knowledge gained in this brew:
1. If it tastes good in the boil, it will eventually taste good as a beer.
2. If it doesn't taste good, wait.
3. I now know what a solid yeast cake looks like.
3. I like the number 3.
4. Don't ever dump beer.
If anyone has anyone else to add, I would appreciate it.