ViciousGolden
Member
I really don't understand how this happened. The only crazy thing that happened during the boil was I was unable to drop the temperature fast enough, so I just racked it into the fermenter at 100+ degrees, put an airlock on it, and then pitched the yeast the next day. 3 weeks in the primary at about 70 degrees. Primed with sugar and bottled. I tasted it at bottling and it was great. I was very happy with it, and it came out exactly how I intended. Spent the next two weeks bragging to everyone about how good my stout was going to be when it was ready. Opened the first bottle after the two week aging, and it tasted like Soy Sauce. I even had the wife try it, and she agreed that it was as bad as I thought. She also tasted it at bottling so I had a witness that it was good at one point. What causes this? Contamination? Yeast? Bad Extract? The remaining bottles are still in the closet at 70 degrees, and I'm going to give it another week of aging and try it again. Can anyone help?