Javaslinger
Well-Known Member
- Joined
- May 9, 2017
- Messages
- 121
- Reaction score
- 13
I brewed up a Belgian Dark Strong and I'm getting some not-entirely unpleasant, but out of style, smokey phenols. Wondering where the heck they came from???
Wyeast 1214 at 66F and slowly ramped up to 72. Definitely did not get out of the yeast comfort zone. OG 1.083 FG 1.010. 2L Starter (should have been plenty)
Magnum bittering charge at 60 and an oz of Hallertauer Mittelfrueh at to min.
Bottled this to age a bit. Any idea if these will go away with time?
Wyeast 1214 at 66F and slowly ramped up to 72. Definitely did not get out of the yeast comfort zone. OG 1.083 FG 1.010. 2L Starter (should have been plenty)
Magnum bittering charge at 60 and an oz of Hallertauer Mittelfrueh at to min.
Bottled this to age a bit. Any idea if these will go away with time?