Linkn
Member
- Joined
- 12/4/13
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I got lazy and coupled with detoxing off the booze for a while I've left a Vienna Lager in the primary for 8 weeks. It's actually a Vienna Golden Chili Lager with a whole bunch of chilis (added to boil and after 3 days) plus some carapils speciality grain.
Problem is that I have just taken off the lid and my initial thought was "paint thinner". Very strong alcohol flavour. I'm guessing this is a result of the autolysis of the yeast trub but not sure.
Question is should I bottle it up anyway or is it gone? Any ways to save it?
Chees
Problem is that I have just taken off the lid and my initial thought was "paint thinner". Very strong alcohol flavour. I'm guessing this is a result of the autolysis of the yeast trub but not sure.
Question is should I bottle it up anyway or is it gone? Any ways to save it?
Chees