chiefbrewer
Well-Known Member
Well, as I figured, my mistake of pitching my yeast into 100degree wort has resulted in an "alchohol" flavor. My question is, will conditioning mellow this out, or am I stuck with it?
edit: It also some some butterscotch'y smells and flavors..also a product of high temp fermentation.
edit: It also some some butterscotch'y smells and flavors..also a product of high temp fermentation.