Chaos_Being
Well-Known Member
Hello, all! As the title says, for various reasons I haven't done any brewing for about a year. I have a Dopplebock that has been in the primary for around 10 months. I had pitched it onto a cake of Wyeast German Ale yeast which I had used to brew another beer, so some of the yeast is probably around a year old in actuality. It's been in my basement, in the dark, since then at temperatures between 55-70. I finally went and took a sample of it last night to see how it had fared over that time, and I noticed a bit of an odd aftertaste- a bit of a rubbery taste. I can only assume that this taste is from dead yeast.
My question is whether or not this sort of taste flaw can be aged out of the beer (aka, is it worth bottling,) or is this one a lost cause? I know from experience that flat beer usually doesn't taste all that great before bottling/carbonation anyways, but this beer is hardly green and this is the first time I've noticed this sort of aftertaste in any of my beers.
My Welches wine and sweet mead that have also both been sitting neglected in the basement, on the other hand, are both fantastic
My question is whether or not this sort of taste flaw can be aged out of the beer (aka, is it worth bottling,) or is this one a lost cause? I know from experience that flat beer usually doesn't taste all that great before bottling/carbonation anyways, but this beer is hardly green and this is the first time I've noticed this sort of aftertaste in any of my beers.
My Welches wine and sweet mead that have also both been sitting neglected in the basement, on the other hand, are both fantastic