You see, I had this house lager on tap that was bloody delicious. Brewed it in the winter using the cold room for lagering/fermenting. So in my infinite wisdom when this ran out about 6 weeks ago, I just brewed up another batch. Figured I'd be pushing the limits of the yeast with the basement at 62F, but what the hell. I'd just lager it in a keg in the keezer. No biggie.
Well, somehow the basement got way to hot, and the lid blew off the fermenter. I saw this within 24 hours of it happening and quickly moved it to a swamp cooler and rotated ice blocks for a week or so. The beer is now attenuated waaaaay down lower than I'd expect, and I'm guessing there's a whole lot of fusel alcohols kicking around there. ANyway, taste is what really matters, so I'm asking what to do here to save this. It tastes -okay-, but not as good as it should.
-Rack to secondary and just leave it until, say, December?
-Rack to secondary on top of some kind of fruit, and leave it all bloody winter?
-Just lager it in a swamp cooler for 2 months and have September lager beer?
I will never do this again - next project is a fermentation chamber, but I'm holding out for a cheap used freezer. People seem to only want to sell these in the fall.