Solventy Dbl Choc Stout In Fermenter

[mxd]

Hi Guys,

I have a solvent (smells of choc then strong alcohol, the taste is choc then the nail polish, strong alcohol etc..) dbl choc stout (2 actually 1 in a keg and 1 in a fermenter), the keg will become lawn food but I was wondering if there was anything I could do to the one in the fermenter to "hide" the flavor (I was thinking funky). I didn't know if I could try an do a lambic ? Or will this just be a waste of $15.

thanks

Matt

 

[Murcluf]

I suppose the best place to start is by asking the basics, K&K or , what yeast and what temp did you ferment at, Starting and Final Gravities?

 

[mxd]

a description/recipe (all grain) of the one in the keg (wyeast 1335 slurry from porter) is here

Both 1.072 down to 1.021, both around the 19 deg to 21 deg

The one in the fermenter is with US05, I assume my problem was as a result of some easy ferment-able cocoa powder in the boil that produced the solventy taste ?