Have I killed my brew?

[Walrus81]

By fermenting in the airing cupboard.

I think that it was above 26 Degs. Beer is now conditioning, tried it the other evening and had a peculiar aftertaste, almost medicimal.

Cheers.

[Jim]

26C is too hot - however, a hot fermentation usuallly causes a harsh, fruity flavour rather than medicinal.

A medicinal taste (TCP) is more associated with chlorine in the water used to brew with. Did you do anything to remove the chlorine from your brewing water (e.g. adding 1/2 a campden tablet or using a filter).

[Walrus81]

Hi Jim,

I did treat the water with a campden tablet. Maybe the taste is due to not rinsing the bottling vessel well enough.
It is only just over 1 week into 2 weeks of conditioning, so maybe the taste will subside?

[Jim]

Yeah, taste is subjective, so maybe you are describing the hot fermentation taste.

It is very likely to improve with time, though - harsh flavours often mature out. Be prepared for a month or so's wait, though.

[Walrus81]

Thanks Jim,

I think that I will just leave it then. Perhaps my description was incorrect, not medicinal like TCP but not a fruit one either, it was an after taste that was rather strange.

I assume that if I also stick a TC in the airing cupboard I may get the same problem, i have moved it from the airing cupboard.