I brewed this in August and after a couple weeks of bottle conditioning I tried the brew. It had a chemically taste after a couple more weeks the chemical taste converted into a rich toffee/coffee notes. The beer was phenomenal now the beer tastes and smells yeasty and sulfuric like bread yeast.
I cooled my wort within 15 min and pitched my yeast in the high 60s. I fermented it at around 62.
What happened? Will some aging improve the taste?