Brew help. Took a sample of my Boston Red today and the initial smell and taste was that of nail polish remover. Any ideas where that would come from? It's been sitting in the fermenter for 2 months. Otherwise it's clear and the aftertaste is fine.
Might be better to send Hoss a pm. You do know this thread is from a year and a half ago right? =)Edit:
I think I might have an infected batch. I'll let it sit til I need the keg in the remote hopes it's just hot esters that might age out, but I think I used the whisk for the wort without sanitizing it first.
If you you didn't dump it right away Hoss, did age help at all?
Might be better to send Hoss a pm. You do know this thread is from a year and a half ago right? =)
~SB
Thanks for the heads up on that. I'm new here and guidance is appreciated.I've been told by a couple more regular type posters not to start a new thread (and imho...I try to not overuse the PM feature) but just to post on the old one...
Thanks for the heads up on that. I'm new here and guidance is appreciated.
~SB
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