I fermented it in a room with ambient temps around 73F. I figured the fermentation reached temps in the upper 70's. The fermentation was vigorous. I gave it 4 weeks in the primary before I bottled it.
It is a custom of mine to taste a sample once I determine the FG. BTW, FG was 1.000 from an OG of 1.070.
My taste impression was that of really green beer. That green apple off taste was strong. I went ahead and bottled it and I'm hoping extended aging will make that awful flavor go away. There was absolutely no sign of infection at all. I'm absolutely certain there isn't any infection going on at all.
Is this normal for this yeast? Will that nasty green beer brewed from 10 year old cans of extract and out-of-date baking yeast go away?
Oh, before anyone asks, I didn't brew this from extract. All grain, all the way.