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IPA off flavors...Again!

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This one sat for a few weeks before I got around to dumping it and it definitely tasted better. The sad part is, I might have considered drinking this 6 months ago! I guess I've officially become a beer snob!
 
Sounds like a couple votes for fermenting it higher, around 68. We have a Nut Brown fermenting now (should be just about done with primary) using the same yeast. We were doing this one at 62, but I think we will start bringing it up to 66-68.

Thanks for all the replies and suggestions!

That cool with that yeast and there will be peach:)
 
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