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I know this was quite awhile ago but did the flavor ever age out? What did you end up doing with this beer?

Did you age this out or end up dumping it? I know this was seven years ago but still curious as to whatcha did

Logic being that more by products from fermentation would possibly help tone down this flavor or yeast would scrub it out somewhat.

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Little background I brewed a robust porter with a high flocc yeast that has dropped clear. I kegged it today and the flavor was absolutely perfect! So what do I decide to do I add 1.5oz of Peanut Butter extract from Silver cloud Apex. BIG MISTAKE it now has a super overpowering cracker jack...

Turns out it was just a pellicle. I finally got around to testing the gravity and kegging it. It went from 1.020 to 1.012 in five months at 26.6 celcius. I checked the gravity at 8 months and its still at 1.012. Flavor is phenomenal with tropical esters almost reminiscent of cherry pie. I...

Story time so I made a English Brown 1//16/2018 and it finished way to high at 1.020. I ended up drinking half and adding a vial of Brett C. to 2.5 gallons. I let it ride for six months and then popped the air lock for a taste/gravity reading and purged with CO2 before sealing again. Flavor...

Its about 10% medium crystal 5% carafoam and 5% Oats I've made this in the past and have always fermented down to 1.014 but I didn't fire up the Boil Kettle until I collected around 4 gallons. I'm guessing when I fire up the BK right away the enzymes that are rinsed out during the sparge are...

So I just started turning up my boil kettle on low during my sparge and my beers are finishing a lot higher than expected. Does anyone else do this or do you collect about half of the wort and then fire it up? I.E I made an Irish Red that was 1.046 was about 80% base 20% specialty grains mashed...

So I just started turning up my boil kettle on low during my sparge and my beers are finishing a lot higher than expected. Does anyone else do this or do you collect about half of the wort and then fire it up? I.E I made an Irish Red that was 1.046 was about 80% base 20% specialty grains mashed...

That makes sense since the beer was sampled at a cooler temperature and I did't notice fruity esters until it was sampled warm. I'll have to take that into consideration :)

So I used Octoberfest Wyeast lager blend and for the rest took out my carboy from my lagering fridge where it was at 48F and left it at room temp for two days and final temp was 65F. Tasted the beer at this point and got a little more fruity flavor than I would have liked but proceeded to crash...

No diacetyl before the rest I think I might try letting it go to completion at lager fermentation temps and forego the rest.

So just finished my first couple of lagers and was happy with the results but not blown away. Before I take my carboy out for a diacetyl rest the flavor is phenomenal, very lager like and crisp ; however, after performing a diacetyl rest (beer has only a couple gravity points left) for a couple...

Hey people that cold crash lagers down to freezing, after FG reached and diacetyl rest performed, experience any esters being released from yeast due to stress? As opposed to slowly cold crashing a couple degrees each day to freezing? Is there any noticeable difference?? I want to save a week...

I do purge the keg multple times before transferring and applying full pressure. I also keep about 20-30psi in the keg between batches after its cleaned. I just ordered a brush for the dip tube and will be disassembling the keg completely and replacing the gaskets hopefully this helps. I'll...

I know this subject has been beaten over the head many times and I've done a ton of research related to off flavors but it'd be nice to get some fresh input. So a little background first I've got my brewing process dialed in and all my beers taste great going into the keg but after being force...

I've had quite a few problems with astringency at least three batches so far. I can attribute this to over sparging . I've kept a closer eye on my SG and pH towards the end of lautering but still my last homebrew was astringent. The last brew I did was a stout and my only guess was I used a...

I was hoping someone could explain in more depth why at a thinner mash with water to grist ratio say 2.0 qt/lb you may notice a higher efficiency but at a thicker mash at 1.25qt/lb your efficiency drops but you get a more fermentable wort.

Very informative with a nice allegory that makes the concepts a lot easier to understand. Thank You!