I brewed a 10 gallon batch of Oktoberfest extract kit using my half finished keggle back in June. Timing seemed right, but the weather wasn't going to cooperate.
We had a pretty big heat wave for our area. Last summer it only lasted a few days. This year it stretched out into a week or two. I was Johnny on the spot with the window AC unit upstairs in the living room. However the basement got well above its usual 55-60 degrees.
After two weeks in primary, I transferred to secondary carboys, but I noticed my auto siphon line was a little cloudy. I figured it was just residue from having so much StarSan put thru it.
Anyway after several weeks if "lagering" in the fridge. I kegged the first 5 gallons, but the flavor was sour-ish mixed with sickly sweet. It hadn't fully fermented in primary which because the heat probably killed most of the yeast, and I didn't do it any favors by throwing into the fridge, thereby delivering the deathblow.
I re-pitched on the 5 that was still in the carboy with Windsor and waited. I had already struggled with the Hefe this summer, so I was bound and determined not to let this beat me.
The first 5 finished around 1.014 with dark stone fruit flavors, a good sourness balanced with some residual sweetness. It was not the nasty cough syrup I had previously sampled. I took it around to different events around town, gathering thoughts and critiques.
Some couldn't taste the sour. Others thought it was definitely an Oktoberfest, but just to sweet for the style. Fruit roll-up and Red Vines were comments I heard. Everyone agreed that while not perfect, it was still very tasty and I never had any leftover to take home.
I just kegged up the second 5 gallons. I had poured this batch directly on top of the yeast cake from the first five gallons, and threw in another packet of Windsor for good measure. Today it finishes a 1.012, and to me is noticeably drier. Still some dark stone fruit, put more tartness because it isn't balanced out by the residual sugars. I think I may be getting some horsehair as we'll.
So the question is, was it the heat wave that gave me a fruity phenol finish? Or did I get invaded by some big bad Brett? Thoughts?
