Back in early July I brewed a Scottish 70, had a bit of a problem, the first smack pack was DOA. Pitched the second pack 4 days after brewing. Fermented in swamp cooler, water wp as uto the 5gallon line. The water temp in the cooler (not the wort temp) stayed 58-62 for three weeks but one day it did hit 64. It tasted good albiet warm & flat on bottling day, but no detectable off-flavors.
6 weeks after bottling I get a slight smokey taste but a really off-style fruit taste. I am assuming this is an ester given off by the yeast.
Is this a normal byproduct of Wyeast 1728? Am I stuck with a fruity S70 or will that taste go away? Could the priming sugar (dextrose) have caused this ester (carbed at 75F).
Thanks for helping me learn from my mistakes.
6 weeks after bottling I get a slight smokey taste but a really off-style fruit taste. I am assuming this is an ester given off by the yeast.
Is this a normal byproduct of Wyeast 1728? Am I stuck with a fruity S70 or will that taste go away? Could the priming sugar (dextrose) have caused this ester (carbed at 75F).
Thanks for helping me learn from my mistakes.
