I brewed an all grain Doppelbock back in September. The fermentation lasted about 3 weeks, and then I brought it up to diacetyl rest for 1 day when done, then gradually brought the beer to a 32 degree lagering temp, lowering the temp 3 deg/day. It has been lagering ever since early Oct. I tasted it yesterday, and it had this really bad "whang" to its palate, and it was very evident in the aroma. I couldn't detect any diacetyl (no buttery flavors), and the taste this thing has doesn't seem to be acetaldehyde either. I tasted it two other times prior to yesterday, and it has mellowed somewhat, but not where I would expect it to after 4 months.
The recipe is as follows:
8 lbs. Durst Munich
5 lbs. Durst Vienna
2.5 lbs. Durst Dark Munich 40 EBC
0.5 lbs. Durst Medium Crystal
Boil Additions
2 oz. Northern Brewer (60 min)
Yeast
Wyeast #2206 Bavarian Lager Yeast.
I employed a protein rest, and used a single decoction to raise to saccharinification rest, and held that for an hour. My sparge got a little screwed up, and the OG ended up a little low (1.070 instead of 1.079).
I kegged it yesterday to get it off any residual yeast cake, and I put it back in the lagerator after I purged all the air out if it.
Does this thing have any hope?? I'm beginning to have my doubts.
Advice?? Am I just being too impatient??
The recipe is as follows:
8 lbs. Durst Munich
5 lbs. Durst Vienna
2.5 lbs. Durst Dark Munich 40 EBC
0.5 lbs. Durst Medium Crystal
Boil Additions
2 oz. Northern Brewer (60 min)
Yeast
Wyeast #2206 Bavarian Lager Yeast.
I employed a protein rest, and used a single decoction to raise to saccharinification rest, and held that for an hour. My sparge got a little screwed up, and the OG ended up a little low (1.070 instead of 1.079).
I kegged it yesterday to get it off any residual yeast cake, and I put it back in the lagerator after I purged all the air out if it.
Does this thing have any hope?? I'm beginning to have my doubts.
Advice?? Am I just being too impatient??