So my 2nd AG didn't go so well. I thought it had, but it has been tasting very sub-par for weeks now and I think I've figured it out: I just kegged up a Southern English Brown and it was spot on. While it's not my favorite style, I think it may be the best beer I've made in terms of control and precision. The only real difference between my failed 2nd AG and the most dead-on beer I've made? Controlled fermentation temperatures. I was getting lazy and not keeping my carboys in a water bath and it came back to haunt me.
I suppose the point is control the fermentation temp. I know we've all heard it a thousand times, but here is another true testament that it makes all the difference.