Can stopping and restarting fermentation very late in the process have an effect on taste?
I had a 5-gal. carboy of Anchor Porter clone about 7/8 of the way through secondary fermentation - using WLP001.
Then I went out of town for a few days, and there was a cold snap that brought temps in the house down to the 30s. This, naturally, put the yeast into a coma!
I've gradually brought the temp back up to 64 degrees, and the yeast woke up and got right back to work.
I've never had this happen before, and I'm just wondering whether the yeast have been provoked to produce chemicals that could create off-flavors.