Made a corona clone recipe from AHS. It had 6lbs base malt and 6lbs of flaked maze. I used the liquid yeast with a 1L starter. Fermented in my kegerator at 60 for a week then moved it to secondary and placed at 70 for two weeks. I then bottled and tried it last night. It wasn't terrible but not corona. I noticed a oily mouthfeel and a taste of butter. I thought that meant I didn't let the yeast clean up the beer. Diacytles or something.
What can I do now, if anything, to rescue my beer? Thanks for the input.
Tim
What can I do now, if anything, to rescue my beer? Thanks for the input.
Tim