I recently brew a custom Irish Red recipe
and am after 7 weeks of conditioning, I’m getting some pretty strong alcohol off flavors. I controlled my fermentation temps down to the lower end of the acceptable range for the yeast strain (64F) and I pulled it off the trub after about 3 weeks. So I’m not quite sure HOW I got these off flavors. But they’re there nonetheless.
Will this condition out in the keg over time?
Any other thoughts as to what may have caused these off flavors?