Tall_Yotie
Well-Known Member
Newbie inquiry here.
I made a dark belgian strong ale. It was tasting great, but the FG was too high. So I added yeast nutrient, nothing. Still tasted fine. Then I added some champagne yeast to get it going, nothing. Over the weekend when I was gone it was in an 85F room for 3 days due to a heat wave. Stuck it in the fridge for cold conditioning.
A week later I taste it and the flavor is, well, bland. Perhaps watered down.
Question is, is there a chance that the champagne yeast can affect the flavors like that? Or am I just dropping out all the good tasties that were floating in the beer? Or, most likely, I need to RDWHAHB and it will recover fine in the next month of conditioning and then bottling?
Getting that banana hit, so I figure this is all part of that "let it sit for a while and it will get better" category. Just wanting to get some "stop worrying it is fine" comment(s), if anything, so I can happily wait the month and a half remaining.
I made a dark belgian strong ale. It was tasting great, but the FG was too high. So I added yeast nutrient, nothing. Still tasted fine. Then I added some champagne yeast to get it going, nothing. Over the weekend when I was gone it was in an 85F room for 3 days due to a heat wave. Stuck it in the fridge for cold conditioning.
A week later I taste it and the flavor is, well, bland. Perhaps watered down.
Question is, is there a chance that the champagne yeast can affect the flavors like that? Or am I just dropping out all the good tasties that were floating in the beer? Or, most likely, I need to RDWHAHB and it will recover fine in the next month of conditioning and then bottling?
Getting that banana hit, so I figure this is all part of that "let it sit for a while and it will get better" category. Just wanting to get some "stop worrying it is fine" comment(s), if anything, so I can happily wait the month and a half remaining.