my latest brew was NBs Chinook IPA with specialty grains. I made a starter with Wyeast 1056. Boil went ok except for one thing, fermented great for 4 or 5 days at a steady 64-66 degrees. 2 weeks primary, 10 days secondary then kegged and i went to tast it and i have a well noticed estery taste to the beer.
I've had a slight estery/ fruity tastes in some of my brews but not this bad. And i'm clueless as to what is was that caused this. Some things i'm thinking are; During my steeping of the grains i might have steeped them at a little higher than 160 degrees for a bit due to my inaccurate reading of thermometer. When doing the ice bath i accidently got some cold tap water (1/2 cup) into the wort. i wasnt really worried about it since i did a starter and had healthy yeast. But could have i overpitched?
Just wondering what people might think and found to help this problem for next time. I guess i just have to hope that aging will help it for now