Bisco_Ben
Well-Known Member
Subject says it all... I had a vial of the yeast bays farmhouse sour that was firstly a little old but still within useable date, and when fermenting it stared around 76 and went up past the 80*F marker. I am guessing it hit somewhere around 85*F. The beer is nicely tart but has this medicinal weird funk that just ruins the overall flavor. I am guessing this is due to the high fermentation temps. It is now about 4 months old and has been in the bottle for just under two weeks. The bottle i sampled was flat and not fully conditioned but this flavor has been present since the first time i took a sample before transferring to secondary. A friend of mine said that with time it should mellow out and become better but I was wondering what you all thought. It would be a real shame to end up dumping this beer after aging for 3 months and then having spent the time bottling the whole batch. Ugh...