runningweird
Well-Known Member
It was a nice belgian dubbel and I was so proud, then I put it in the carboy and pitched an ample amount of yeast. Then I left it all alone, and not in the good- temperature controlled- part of town. Fermentation was done really fast, about two days. It fermented early in the summer when it was super hot in Pennsylvania, before I had a dedicated temp controlled area. I thought sure it might taste a bit hot now but give it time and it will be a great beer.
No, last night I had a few and the hangover was biblical. I was not drunk, I was not sick beforehand. Clearly the fusel content is way too high.
I don't think there is any aging this out to save it. Might have to dump the keg.
No, last night I had a few and the hangover was biblical. I was not drunk, I was not sick beforehand. Clearly the fusel content is way too high.
I don't think there is any aging this out to save it. Might have to dump the keg.