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Mash started 1:30pm Mash finished 3:20pm Sparge started 3:25pm Sparge finished: 4:20pm Boil started: 4:25pm Fermentation Challenges Fermenter has struggled in the current cold snap (around 2-4 degrees for a week) to increase temperature from 18-20. Had to wrap a towel and jacket around the fermenter and only then did it slowly reach 20. In light of the potential of flavour mentioned below I wonder has the yeast been stressed too much with the cold? 18-Jan-23 Yeast dump, gravity reading & tasting Detected a slight baby vomit aftertaste which could potentially be butyric acid which is an off-flavour due to poor sanitation, though I have never had any issue with sanitation. Could also be isoamyl acetate at high levels which rather than banana can taste nail varnish like. Though this tends to happen at higher fermentation temps so prob less likely than the above. Slight smokiness to the flavour also which according to CBB article may be a sign of infection. Keep track of this in next tastings to see if still present, levels etc. Gravity reading back to 1.018 which is odd Current tasting suggest potential infection but will monitor to see 19-Jan-23 Rach tasted and gave feedback - aroma was fruity with a slight smokiness. Taste was fruity (um bongo esq) with a beer aftertaste. No mention of baby vomit. I still get a feint taste of it. Hoping carbonation and bottle conditioning might mellow it. 20-Jan-23 - Bottle Day Decided not to cold crash as I’d read a couple of articles that suggest not to ensure haziness when pouring after bottle conditioning. Definite smoky aroma from gravity reading which suggests potential infection / off flavour? Bottle Day started: 3pm Bottle Day finished: 7pm No. of 330ml bottles: 5 No.of 500ml bottles: 30