hopdawg
Well-Known Member
I've had a couple of batches come out after a few months in the bottle tasting like cloves. One with Wyeast 1056 and another with Nottinghams. Any suggestions?
Cloves??
- Thread starter hopdawg
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WillPall
Well-Known Member
The only thing I can think is fermentation temps, or maybe infected equipment. Does it get worse as they age?
Oh, and bleach. You don't use bleach do you?
Oh, and bleach. You don't use bleach do you?
OP
OP
hopdawg
Well-Known Member
Thanks guys, I kind of figured that much. A few batches this summer got up in the mid 70's during peak activity. Time to buy yet another fridge.
WillPall
Well-Known Member
If you have an extra bathtub you can put a bit of water in it then wrap a towel around your fermenter to soak up the water. Add a fan blowing on it and you can drop that thing a good 5 degrees cooler than the temperature in your house.
Even better, use one of the larger Rubbermaid tubs instead. Save that fridge for lagering.
Even better, use one of the larger Rubbermaid tubs instead. Save that fridge for lagering.
