Beavdowg
Well-Known Member
A buddy of mine and I cooked up Ed Wort's IPA about 4 weeks ago. We ended up using S-04 instead of -05 because my friend had some already. Anyway, he made a starter of the S-04 and we pitched it. It fermented for about 10-14 days at an ambient temp of approx. 65-66 *F. Then we dry hopped with Centennial for 2 weeks and tried a sample last night out of the secondary. There is a subtle bubblegummy, clovery, estery aroma and flavor. My friend read somewhere that this is common with S-04. Will this go away with time, and if so how much time is needed? I don't like that characteristic at all. We racked it to a tertiary to let it age for a little, hoping we can rid it of that flavor/aroma.
What's going on here?
What's going on here?