Bisco_Ben
Well-Known Member
So I made a fat tire recipe found here. Only difference was that the LHBS was out of US-05 so I used Nottingham instead and this was my first time using this yeast. The beer is now just reaching week 6 and has spent 3 weeks in primary and almost 3 in the keg. I have made many many batches of beer and never come across this medicinal/band-aid off flavor/aroma. In fact my beers have been getting pretty damn good as off lately and the only off-flavors I can detect in my beers anymore are recipe-related. The only thing I did different with this beer was that I racked to keg after 3 weeks in primary as opposed to my usual 4 and put it directly into the keezer. Fermentation was well done and over with for at least a week. So one question is, why all of a sudden did I wind up with this off-flavor/aroma? I use filtered tap water and even make my star-san with filtered water just to be sure that its cleaner than my tap water when the residual foam mixes with the beer. I also pitched the yeast in the low 60's and fermentation temps never exceeded 64-68. So another question is, should I take the keg out of the keezer and allow it to age at room temperature for a few more weeks to see if the medicinal notes dissipate? Any insight would be greatly appreciated.