I bottled an Irish stout that I made from a kit 24 days ago, and it's fully carbed but it still has a nasty sweet flavor to it thats hard to describe, or maybe it's more of an apple flavor I'm not sure.
I realize I propably bottled it too soon (only 2 weeks in primary), and I won't be repeating that mistake in the future, but now I'm stuck with an applely (not sure if thats a word) tasting beer thats already bottled.
My questions are
1. How much longer should I wait before trying another one.
2. What temperture should I leave the bottles at? It's already carbed so would cooler temperture help fix the off-flavors or would warmer tempertures be better?
3. Is there any risk in producing more off-flavors if I left the bottles at a higher then recommended temperture? I doubt there is anymore sugar left I just want to clean up the acetaldehyde.
I realize I propably bottled it too soon (only 2 weeks in primary), and I won't be repeating that mistake in the future, but now I'm stuck with an applely (not sure if thats a word) tasting beer thats already bottled.
My questions are
1. How much longer should I wait before trying another one.
2. What temperture should I leave the bottles at? It's already carbed so would cooler temperture help fix the off-flavors or would warmer tempertures be better?
3. Is there any risk in producing more off-flavors if I left the bottles at a higher then recommended temperture? I doubt there is anymore sugar left I just want to clean up the acetaldehyde.