I brewed a batch of the Black Pearl Porter on 08/08/13 (followed to the "T" nothing weird happened) and used a water bath with about 1' layer plus fan to keep cool during fermentation. It may have got a bit warmer than 74 ish, but not by much for sure. I didn't taste it coming out of the kettle so I have no idea if "the soy taste" started then, but after being in the primary for 2 weeks I transferred to secondary and it definitely had a soy smell. I didn't worry and let it sit for another 2 weeks, then kegged. Waited a week and tried it and it is like a mouthful of soy sauce. I was really disappointed
I plugged it back into a caroby and added some vanilla beans and some bourbon to try and save it. That was over a month ago, tried it again today, soy sauce with a subtle vanilla / bourbon background.
It has been 8 weeks, is it a lost batch or should I sit on it for a few more weeks/months? Really bummed about this as I was hoping to have it on tap for an upcoming party.
I plugged it back into a caroby and added some vanilla beans and some bourbon to try and save it. That was over a month ago, tried it again today, soy sauce with a subtle vanilla / bourbon background.
It has been 8 weeks, is it a lost batch or should I sit on it for a few more weeks/months? Really bummed about this as I was hoping to have it on tap for an upcoming party.