stageseven
Well-Known Member
I made a Belgian Dubbel back in July that ended up fermenting too warm and developed some serious bubble-gum flavor and smell. I used White Labs WLP500 Trappist Ale yeast. It probably fermented in the upper 70's low 80's for the first day or so. I didn't really notice the flavor and smell until I was bottling, and found Revvy's thread on never dumping your beer so I just went ahead and bottled it. It's been over a month now since it was bottled, and the flavor and smell have gone down a bit, but definitely still preset. I was wondering about how long it will take for these flavors to clear up. I was hoping to have it ready by Christmas, but not sure if that's a reasonable expectation. If it's not likely I'll just put it away for a bit longer and brew something else with a higher gravity for this winter. Or maybe I'll do that anyway just to be safe...
So is this just a "wait and see" kind of thing, or is there a pretty standard length of time for off flavors to go away?
So is this just a "wait and see" kind of thing, or is there a pretty standard length of time for off flavors to go away?