I brewed an Xmas ale experiment using Wyeast Trappist yeast back in 2nd week in August (primary 12 days, secondary 20 days) OG: 1.085 FG:1.017. Ive never used this strain of yeast before and my brew has an odd aftertaste almost like a wine taste. It was also the first time I used Belgium Candi Sugar 1lb in a brew. Is this just the yeast strain characteristic to produce the wine taste or could it be the candi sugar or could it just be me? Its not bad, just takes a half a pint to get use too. Any suggestions on a big dark winter brew?