Just made a nut-brown. it came out 85% awesome, but the flavour is off. I have a few thoeries abotu what went not-perfectly, and I have one question:\
how important is it that the adjunct grains (this bill had some roasted barley that was suposed tobe soaked for 45 min at 70-75 degrees C) are soaked for exactly the stated time and temp? Do I screw it up if I go over temp or time?
75c is hot, but not quite hot enough that it would cause problems. To answer the question, no, it's not that important to get it exactly the right temp or time for steeping grains. In the future, I'd go closer to 70c.
Aceta?? and possibly sour. Weird, cos I have been fairly anal with the cleaning and, this being my 6th batch, it's the first time I have had this problem. If i had to guess, it is some kind of sanitation issue and I will have to scrub the crap out of the fermenter, etc..