I brewed a batch of Denny’s Waldo Lake Amber Ale 8/15. Tenth time brewing it.
Decided to use new yeast rather than saved 5th gen slurry. Got it from LHBS on brew day so no time for starter.
Here are my notes from brew day on:
First brew day using pump, second using chiller. Heated strike water in HLT to 164ish shooting for 154 strike, pumped to BK for BIAB mash, undershot mash temp a little. Hit 148. Pump transfer cools it? Heated water to boil in HLT and raised mash temp after about 5 mins at 148, mash pH5.5,
FR 1.065, preboil 1.057 forgot fwh, dropped in after sparge, boiled 60 minutes, chilled to 63 in about 10 minutes, pitched inflated pack 1450 2 weeks from date on pack, fermented at 61-63 for a week, conditioned at 68-70 until kegged 9/17.
1.065 OG 1.013 FG
3 weeks in the keg has a band aid taste very low hop aroma.
will it possibly age out or should I just cut my losses and free up the keg?