I brewed an Irish Red last Saturday. I kept the wort in a water bath. I did struggle to keep it in the mid to high 60's (it has been over 100 degrees 7 days in a row) I used 2 pkg Notty yeast. I needed a blow-off for 2 days. Normally i don't even look at my beer for 2 weeks. gravity reading today is 1.011. OG 1.064. Sample tastes horrible. No carmel flavors. Anything to be done or is this typical for 5 days.
__________________ I don't want stressed yeast, so I medicate them