Hydro sample a few days into fermentation was full of CO2, thin, bitter, no flavour at all. Totally infected, likely tip. Now beer is spice, clove, vanilla, banana, delicious wheat, caramel, chocolate, warm alcohol...now that I'm over the cold.
Wow. Complacency and chlorophenols go hand in hand...after dosing a comp hefe with about 10x too much sodium ascorbate, I went a bit light on a bitter when they had probably dosed chlorine a bit higher for the warm weather. I'm ashamed but actually more pissed than anything.