Ok, so I'm brewing a doppelbock using an octoberfest yeast and due to poor planning and warmer temperatures all of a sudden I can't seem to hold the temp much under 70. It's about a day and a half into the primary and the temp seems to be holding steady.
Any tips on fighting off flavors? I'm already getting a bit of a buttery smell off it.
Any tips on fighting off flavors? I'm already getting a bit of a buttery smell off it.