Oh, you're right, I missed it! I wonder if it would've toned-down over time? Oh well, lesson learned, and it sounds like he'll have consistent temperature controlled fermentation going forward.orlando wrote:Look 2 posts above yoursseymour wrote:I love these threads where the answers vary so widely: it'll taste horrible and never improve, it'll taste horrible but might improve, it'll taste fine...
I can't wait to hear from Si how it actually turns-out!.
My view in these situations is that you never really get to know, to cover up the blushes.
Fermenting at 30degrees.
-
seymour
- It's definitely Lock In Time
- Posts: 6390
- Joined: Wed Jun 06, 2012 6:51 pm
- Location: Los Alamos, New Mexico, USA
- Contact:
Re: Fermenting at 30degrees.
Re: Fermenting at 30degrees.
Aye, I did consider that it may tone down, but it would have to actually fully morph into something else for it to be drinkable. It tasted horrendous and was fairly difficult to swallow. I couldn't bring myself to bottle it and have 40 bottles of really grim beer. Best to learn the lesson, get another bag of grain and brew something nice 
-
seymour
- It's definitely Lock In Time
- Posts: 6390
- Joined: Wed Jun 06, 2012 6:51 pm
- Location: Los Alamos, New Mexico, USA
- Contact:
Re: Fermenting at 30degrees.
Sounds like a good plan. Best of luck next time!simpleton wrote:Aye, I did consider that it may tone down, but it would have to actually fully morph into something else for it to be drinkable. It tasted horrendous and was fairly difficult to swallow. I couldn't bring myself to bottle it and have 40 bottles of really grim beer. Best to learn the lesson, get another bag of grain and brew something nice
-
hophit
Re: Fermenting at 30degrees.
Soumds like my problem on "disaster strikes" post. Paint stripper is a good description. Mine is going down the drain.No amount of time is gonna cure that one.