bierhaus15
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I have used wy1968 for a lot of my darker English style ales but I recently started using it for my bitters, in place of Thames Valley. However, the last three bitters I have brewed with it have developed a very cidery-tart (sorta like apple juice) flavor about a month into the bottle. The beer tastes superb at bottling and a week or so after that, but once it reaches full CO2 it loses its maltiness and develops this off flavor that really makes the beer unappetizing.
Has anyone else encountered this?
I know I am not over priming or stressing the yeast with high temps. This is really starting to bother me as I think I may have to dump these three batches!
Has anyone else encountered this?
I know I am not over priming or stressing the yeast with high temps. This is really starting to bother me as I think I may have to dump these three batches!