So the other day I took a beer sample for my hydrometer and excitingly tried it, only to find that it tasted pretty bad. Arg. It has a very unpleasant hop bitterness to it, that last for quite a while after drinking, and a serious, for lack of better description, 'funk' to it. The hop bitterness I can maybe understand and be ok with, because it'll probably tone down with time. It's the 'funk' that I'm concerned about. I think I remember another beer I made a while back, a belgian wit, that had a similar funk that never really went away, and I could never get over it.
Im using White Lab's Super High gravity yeast, and I've read some posts that it retains CO2 a lot more than other yeasts. So I swirled the carboy about twice a day for about 5 days, and man, I thought I was going to pass out from all the CO2 in my basement. On the plus side, I had amazing attenuation, but now I got this strange taste and I wonder if it's from all the swirling and resuspending of the yeast. I made another beer that same day, a stout, and I tried that yesterday after a week in the primary, and it tastes pretty damn good. I've heard a bit about yeast cleanup in the primary, so do you think I should let the funky beer sit in there longer, or do a emergency evac and rack it to the secondary?
Some stats on the beer:
SG: 1.016 (after 6 days, when hydro sample taken)
Ferment temp: constant 69F
50 IBUS, 2 oz of cluster for 75 mins