I tried my hand at making an AG German Alt with Oktoberfest-ish ingredients and Wyeast 1007. The fermenting temp range said 55-68 with higher temps leading to a fruity flavor.
Well, I'm afraid that we had a couple hot snaps while this was fermenting and it ended up getting up to 75 or higher a couple times. I was out of town and couldn't do much about it.
All my numbers hit right on but when I bottled it, I just couldn't get past the terrible smell and taste. Burning rubber I think... I can't put my finger on it but it was so bad that it stuck with me all day. Like you put a brand new tire in your mouth...
So, it's been sitting for a couple weeks now. I'm going to give it a couple more but I don't have high hopes.
Anyone ever come across this with this yeast or others? Am I screwed or just not patient enough?
Thanks,
B
Well, I'm afraid that we had a couple hot snaps while this was fermenting and it ended up getting up to 75 or higher a couple times. I was out of town and couldn't do much about it.
All my numbers hit right on but when I bottled it, I just couldn't get past the terrible smell and taste. Burning rubber I think... I can't put my finger on it but it was so bad that it stuck with me all day. Like you put a brand new tire in your mouth...
So, it's been sitting for a couple weeks now. I'm going to give it a couple more but I don't have high hopes.
Anyone ever come across this with this yeast or others? Am I screwed or just not patient enough?
Thanks,
B