I brewed a black lager (except I used wlp001) and it's my first bad brew. I fermented it at 55F for week then gradually raised the temp to 75F to finish. It's been in the bottle 5 weeks and it still tastes like what I can best describe as soybeans. I had trouble cooling it down took me almost 2 hours, that's my bet on the source of the problem. It might also have been the yeast but I used the cake on a batch of cider that turned out a little sour but fine all the same.
It's really bugging. I just want to know where I went wrong so I don't do it again. Anyone got any ideas?
It's really bugging. I just want to know where I went wrong so I don't do it again. Anyone got any ideas?