I'm always curious to taste each element and sample stages to better understand how my "end result's" journey came to fruition. This being said, I came across this last night:
4 Days into bottle conditioning, my NEIPA has a "blue cheese" flavor to it that was not there before. When I sampled this on bottling day, it smelled and tasted amazing. I am hoping it is my persistent curiosity that is hitting me over the head.
Here are a few quick stats:
5.5 Gal
Brewed, pitched (Wyeast 1318 London Ale, 2L starter), attenuated 85% ~ 5 Days.
5 Days In, Added Pasteurized Mango;
Dry hopped with 'new' hop sock - 5 Days
Removed hops, 2nd Dry hopped with 'new' hop sock - 5 Days
Removed hops and Mango, cold crashed over night.
~15 Days, Bottled.
So, here I am on day 19(ish) with my dilemma. At each point, I would sample the beer and I was very pleased with the outcome. Needless to say, it never remotely gave off a flavor or aroma of cheese.
I am pretty OCD and I am a stickler for sanitation and have never came across this yet.
The only theories I had were:
1) My beer is ruined! Cue the waterworks, this man is going to cry.
2) The yeast is still at work and this is just green
Any thoughts are greatly appreciated. Thanks!