Originally Posted by Mongrel
One judge (the 32) did pick up on the phenols from the yeast. This was also one of the last beers I brewed before building my fermentation chamber.
Those are decent scores! 23 can be tough and open to a lot of interpretation and personal preference. Sometimes your intent can be seen as a flaw.
What temperature do you think you were at for the early days of fermentation? For 1084 Wyeast says, "Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F.”
I’ve been working on a new fermentation chamber myself. Tried to keep the wort at 62-64 degrees, but had a few problems where the wort got up to about 66°F for around an hour each time before I caught it. I’m hoping that won’t be enough to get me too far into the “fruit and complex esters” area. The “dry, crisp profile with subtle fruitiness” is more of what I was going for. I think it could compliment a Rye beer.