sleastaq
Apprentice
I recently made a batch of Kolsch that ended up having a Very, very strong pineapple aroma. Apparently it fermented much too warm initially (74+ for 11 days) despite lagering at 38 degrees for 3 weeks.
Does anyone know how to reduce the estery-ness of this beer? I think otherwise it'd be fine. I've heard that aging is about the only thing you can do.
Help!
Does anyone know how to reduce the estery-ness of this beer? I think otherwise it'd be fine. I've heard that aging is about the only thing you can do.
Help!