So I just kegged my first all-grain (BIAB) beer. It was a Fat Tire clone. I kegged it about a week and a half ago. It has been in my keezer at 41 degrees with 10 to 12 psi of CO2. I tried some tonight and it tasted like cider or apples and smelt the same way.
I used WL001 with a 2L starter and I shook the hell out of the bucket before pitching. So I don't think it was due to overpitching or underaeration. The one thing it could have been is too high of a fermentation temp. I kept it in my coat closet and I would say the room temp could have gone as high as 69 or 70 some days. So I'm thinking I just need to get a better way to control temp.
With all that said, what can I do now to get rid of this flavor? I could wait and let it sit in my keezer with CO2 for a few more weeks. Or should I take it out of the keezer and leave it in my basement around 60*?
I used WL001 with a 2L starter and I shook the hell out of the bucket before pitching. So I don't think it was due to overpitching or underaeration. The one thing it could have been is too high of a fermentation temp. I kept it in my coat closet and I would say the room temp could have gone as high as 69 or 70 some days. So I'm thinking I just need to get a better way to control temp.
With all that said, what can I do now to get rid of this flavor? I could wait and let it sit in my keezer with CO2 for a few more weeks. Or should I take it out of the keezer and leave it in my basement around 60*?