jessebymail
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- Apr 6, 2010
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So last summer I brewed a Hefeweizen and my AC went out, it got in the 80s in my house and the beer ended up with a definite off flavor. Kind of fruity and yeasty. I just put a barley wine in my secondary, OG 1.108 FG 1.028 and it has the same off flavors as the Hefe. It has been a varied 65-73 degrees in my house. I'm thinking because of the high gravity and heavy fermentation it was too warm but my question is if the flavors will go away with time? It is only 10 days in and I will let it sit in secondary 2-3 weeks before bottling and hopefully in the bottles for > 6 months. The hefe was gone in 24 hours after kegging so I have no reference to base this on there. Would a cold secondary fermentation help the flavors fade? I have an empty keezer I could set to 60...