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Old 07-18-2013, 08:20 PM   #11
two_one_seven
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It isn't a contamination. It is the hot temp and the fermentation will take longer to clean up. It will bounce back give it time. As others have said invest in temperature contol methods........thats where great beer is made.

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Old 07-18-2013, 08:45 PM   #12
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Ok ill wait and see i was not planning to bottle it for a week or two yet so ill see how it goes from there

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Old 07-19-2013, 12:01 PM   #13
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Extra time in primary may help, certainly taste it before bottling, as I'm sure you already do. But, it may need an extended conditioning time in the bottles to knock down any of the other flavors you still detect.

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Old 07-19-2013, 01:18 PM   #14
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Extra primary time and conditioning will most likely not help. You fermented way hot.

Stop brewing until you get some temperature control. You will thank us.

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Old 07-19-2013, 02:56 PM   #15
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I started my fourth batch of beer on saturday.

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