blackstrat5
Well-Known Member
Just checked the progression of my stout. It finished at 1.012 from 1.063. I started fermentation 6 days ago. Anyway, I get this odd bitter flavor. I'm guessing it's acetaldehyde (kinda like the sharp bitterness of a green apple) or could it just be the esters out of control? I oxygenated and pitched the proper amount. Any thoughts? Will it clean up? It seems like every british yeast I've used gives me this flavor. The temperature of fermentation was done using a freezer with the temp probe attached to the carboy with foam insulation covering it at 64 degrees. The yeast was WY1028.
I pitched at 62, let it naturally rise to 64 and kept it there until two days ago I raised the temp to 66. Just took a sample and tasted getting this flavor.
Any suggestions or comments on what I might be tasting and what went wrong or needs to be done?
I pitched at 62, let it naturally rise to 64 and kept it there until two days ago I raised the temp to 66. Just took a sample and tasted getting this flavor.
Any suggestions or comments on what I might be tasting and what went wrong or needs to be done?