I have brewed up a 5 gallon batch of extract Amber. Surprisingly here in Alaska it has gotten hot and even though I let this ferment in my garage it was still above 75F. I used Nottingham dry yeast.
One week into fermentation and it tastes OFF with some alcohol in the end.
My question is can I do anything to get rid of the taste? Could I add something to it? Will dry hopping help hide the taste?
One week into fermentation and it tastes OFF with some alcohol in the end.
My question is can I do anything to get rid of the taste? Could I add something to it? Will dry hopping help hide the taste?