krduckman said:Would be nice to know the recipe/fermentation temp/ process....etc
gcdowd said:Which yeast did you use? 70F room temp probably equates to 75+ fermentation temp. That is fairly warm for an ale.
duboman said:First off Munton's yeast is not a great yeast, second, pre-hopped products are not great, third, fermenting at 70+ is not ideal
Lots of issues going on here, none of which will produce good beer, drinkable yes.
I suggest reading Palmer's book "How to Brew"
On the topic of warm fermentation, after the fermentation period is done (say 2-3 weeks for example), does warmer temps play a part in producing off flavors?
For example, during the ferm period my ambient house temp was in the low sixties and rose to closer to 70 degrees after week 2 or so. Will this cause problems?
Nottingham yeast is a great yeast but once it gets above 68 it's gets gross IMO. That is most likely the culprit.
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