Tyler.W
Well-Known Member
I brewed a Black IPA in early November that has been in the keg now for 42 days. I brewed this using Omega's HotHead Kveik yeast at 92F. I prepared a yeast starter, but I did not pitch nutrients into the wort (OG of 1.070). The beer was smelling good at first, but about midway through fermentation it started to get funky. It did not smell like sulfur, but it did not smell good. I transferred to the keg and let it sit a while. I have been drinking it slowly for a few weeks now and at first it did not taste good and I almost was ready to dump it. As it has aged it has gotten more and more enjoyable where the hops aroma and flavor are starting to shine through. I have never heard of an IPA getting better with age, so something I must have done screwed it up. I figure I pushed the yeast too hard which was putting some funky fruit (but not pleasant) aromas into the beer that has finally started to age out. I also feel like the mouthfeel was a little off, almost slick, and that has also disappeared.
I know I am not providing much useful information, but do you have any idea what the most likely culprits could be for this situation?
I know I am not providing much useful information, but do you have any idea what the most likely culprits could be for this situation?