So my 8th batch is a complete fail. Tasted after 10 days in the bottle and it's got an odd smell and taste that I'm really not sure how to describe. Its a low abv recipe that finished at 2.4% ABV so guessing that made it hard to combat any nasties. Here's what happened.
Pitched Windsor yeast and aerated well
saw immediate bubbling the. Abruptly quit
Panicked and pitched Munson Gold yeast
Saw no bubbling
Let it go 3 weeks then bottled
Tasted fine at bottling
10 days later it's nasty. Must have had rogue nasties that survived in my bottling bucket.
Brown sugar is really just white sugar with a little bit of molasses added to it. The yeast consumer the sugar and the molasses residuals are left behind which would likely add a bit of flavor. Considering you've got a super small beer @ 2.4% maybe those flavors are accentuated. Young beer often goes through some phases that taste funny. I'd say keep riding it out for a bit and see what happens.