Originally Posted by FireBrewer
How much yeast did you pitch? Did you make a starter? Sounds like you may have some fusel alcohol. Go to http://www.mrmalty.com/calc/calc.html
and compare what you pitched. With higher OGs you need even more yeast and oxygen, whether air or pure.
Well, i am not sure what to think. I started the fermentation upstairs, and noticed the next day that it was at 73 degrees, so i did move it to the basement. It stayed at a constant 68 degrees the entire time.
As for the starter, i did use a starter. I used wyeast smackpak, let the pak expand for about 2 days, then pitched it into 3/4 cup of LME. I pitched it into the brew two days later. So, i don't think i messed anything up there. Hopefully it mellows out after a while in the secondary. I guess i have to wait and see.